White Chocolate Christmas Tart

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This White Chocolate Christmas Tart combines a healthy nutty crust with a luscious white chocolate mousse and a smooth cinnamon caramel layer that is so delicious! It is indulgent yet has no added sugar, making it perfect for Christmas.

Prep Time30

Total Time4 30

Course: Baking, Dessert

Cuisine: European

Keyword: White Chocolate Christmas Tart

Servings:

Calories: 696kcal

Ingredients

Pecan Tart

1 cup Pecans
1 cup Hazelnuts
3/4 cup Coconut flakes
2 tbsp Coconut oil or Ghee
6 Dates Soaked (and some water for soaked dates)
pinch Salt

Caramel Cinnamon Filling

2 cups Cashews soaked
1/4 cup Erythritol or sugar
4 oz Butter or coconut manna or 2 tbsp coconut oil
1/2 cup Evaporated milk or nut or coconut milk
2 tbsp Cinnamon
2 tbsp Molasses
1/2 tsp Salt

White Chocolate Mousse

1 1/2 tbsp Gelatin
6 tbsp Water
6 oz White chocolate I use Lillys because it doesn't contain sugar
1 pint Heavy Cream
2 tbsp Erythritol
6 oz Chocolate bar for shaving

Instructions

Step 1:
Prepare the Crust
Blend Ingredients: In a food processor, combine pecans and hazelnuts and pulse it until fine. Add soaked dates and pulse them again until they incorporate into the paste. Then add coconut flakes and pulse it again. Process until the mixture comes together and has a dough-like consistency.
Form the Crust: Press the mixture evenly into a tart pan, ensuring it's firmly packed to hold its shape. Bake at 350 F for 20 minutes. Remove it from the oven and let it cool.
Step 2:
Make the Caramel:
FillingSoak Cashews: Soak cashews in cold water for 2 hours or in hot water for 20–30 minutes, then drain and rinse.
Blend the Filling: Add the soaked cashews, molasses, cinnamon, and erythritol to a high-speed blender. Blend until smooth and creamy. Adjust sweetness to taste
Layer the Caramel: Spread the caramel evenly over the chilled crust and refrigerate it to set for about 2 hours.
Step 3: Create the White Chocolate Mousse:
Add water to a small bowl and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom (hydrate).
Heat 100 ml of heavy cream in a small saucepan until it comes to a boil. Whisk in the bloomed gelatin until fully dissolved
.Place the white chocolate in a heatproof bowl. Pour the hot cream and gelatin mixture over the chocolate, stirring until the chocolate is completely melted and smooth. Allow the mixture to cool for 8–10 minutes, stirring occasionally.
In a large bowl, whip the remaining heavy cream with a little bit of erythritol until soft peaks form. Gently mix about 1/2 cup of the whipped cream into the cooled chocolate, then slowly and carefully fold in the rest of the whipped cream until fully combined.
Pour the mousse into the tart shell, spreading it evenly. Refrigerate the tart for at least 2 hours to set.
Step 4:
Decorate:
Garnish with coconut flakes, shaved white chocolate, crushed nuts, and a sprinkle of cinnamon.
Optional Rudolph Theme: Create playful faces using chocolate antlers and red candy noses for a fun holiday vibe.
Step 5:
Chill and ServeSet the Tart: Allow the tart to chill in the refrigerator for at least 2–3 hours or until the layers are firm.
Slice and Enjoy: Serve at room temperature for the best flavor and texture.

Nutrition