Best Cranberry White Chocolate Tarts Recipes

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CRANBERRY WHITE CHOCOLATE TART



Cranberry White Chocolate Tart image

This festive white chocolate cranberry tart is so incredibly smooth and creamy, you're gonna be in heaven. It's decadent filling is so delicious with no baking required.

Provided by Delight Fuel

Categories     Blog

Time 3h40m

Number Of Ingredients 14

⅔ cup coconut milk (sub with cashew milk)
1 cup raw cashews (soaked*)
¾ cup cacao butter (sub with vegan white chocolate), melted and cooled
1/3 cup maple syrup
Pinch of salt
4 tbsp vegan white chocolate, melted and cooled
2 cups cranberries (fresh or frozen)
1 cup water
1/4 cup maple syrup
1 tsp agar agar (substitute with gelatin powder 1:1 ratio)
1 1/2 cups gluten-free oats
1/2 cup raw almonds
5 tbsp coconut oil (melted)**
2 tbsp maple syrup

Steps:

  • For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside. In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

WHITE CHOCOLATE CRANBERRY ALMOND TART



White Chocolate Cranberry Almond Tart image

A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup slivered almonds, toasted
3 tablespoons sugar
1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup heavy whipping cream
2/3 cup white baking chips
FILLING:
2 cups fresh or frozen cranberries
1 cup sugar
1/2 cup dried cranberries
1/3 cup orange juice
2 tablespoons butter
TOPPING:
2/3 cup white baking chips
2 teaspoons shortening
1/3 cup slivered almonds, toasted

Steps:

  • Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

Nutrition Facts : Calories 393 calories, Fat 18g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 115mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

CRANBERRY WHITE CHOCOLATE TARTS



Cranberry White Chocolate Tarts image

From Chatelaine.com: "pastry cups get royal treatment with this rich, creamy filling" By Rheanna Kish and The Canadian Living Test Kitchen

Provided by Lambkyns

Categories     Tarts

Time 30m

Yield 24 mini-tarts

Number Of Ingredients 6

24 premade miniature tart shells
1/4 cup dried cranberries
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
2 tablespoons whipping cream
2 ounces white chocolate, finely chopped
2 teaspoons butter, softened

Steps:

  • Bake mimi-tart shells according to package instructions. Let cool in pans on rack.
  • Meanwhile, in saucepan, cover and heat cranberries with liqueur over medium-low heat until steaming,.
  • Let stand until softened.
  • Finely chop.
  • In small saucepan, heat cream just until boiling.
  • Remove from heat.
  • Whisk in chocolate and butter until melted.
  • Divide cranberries among tart shells.
  • Top with chocolate/cream mixture.
  • Refrigerate until set, 2 hours.
  • (Make-ahead:Cover and refrigerate for up to 2 days.).

Nutrition Facts : Calories 20.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 2.9, Sodium 4.9, Carbohydrate 1.6, Fiber 0.1, Sugar 1.4, Protein 0.2

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