Best White Chocolate Cranberry Almond Tart Recipes

CRANBERRY WHITE CHOCOLATE TART

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 TART

Steps:

• Please note this recipe needs to be made ahead of time.
• Set out a 10″ tart pan that has a removable bottom. Set aside.
• In a food processor, add flour, sugar, and salt. Pulse to combine. Add cold butter and pulse until fine crumbs form.
• In a small bowl add yolk and water together, whisk to combine. Pour over flour mixture; pulsing until mixture starts to clump together. Don't over pulse.
• Press dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
• Meanwhile, make your cranberry filling.
• In a large pot add cranberries, water, sugar, salt, and rosemary, stir together. On medium-high heat, bring to a boil, turn to low and simmer for approx. 15 minutes or until cranberries have burst and thickened. Remove cranberry sauce from the heat.
• In a small bowl add cold water and sprinkle gelatin over, mix together and let sit for 5 minutes or until jelly-like. Set aside.
• Remove rosemary stems and leaves. Leave a small amount of rosemary leaves if you want a stronger rosemary flavour. Using an immersion blender (or a food processor) blend cranberry sauce into a smooth puree.
• Add gelatin and whisk to combine. Place cranberry sauce in the fridge to cool and set.
• Preheat oven to 400˚F.
• On a floured work surface, roll out dough to approx. 12″ circle so it will fit into your 10″ tart pan. Gently pick up the pastry and place in pan, press pastry down, and press into fluted edges. Cut off any overhang.
• With a fork, prick the bottom of the dough several times. Line with parchment paper or foil; fill with pie weights or dried beans or uncooked rice.
• Bake in the bottom third of the oven for 20 minutes. Carefully remove pie weights and foil. Continue to bake another 5 minutes until the base is golden brown, and baked through. Let cool on a rack and set aside.
• Pour cranberry sauce into tart shell (making sure to leave enough space for the white chocolate). Place tart in the fridge to set for approx. 8 hours or preferably overnight. You can also freeze the tart at this stage.
• Meanwhile, make your sugared rosemary and cranberries, and let sit overnight to dry. See recipe here.
• Once the filling has set make your chocolate topping.
• In a heatproof bowl, melt white chocolate until smooth. Add butter and blend together. Pour white chocolate mixture into the tart and gently smooth out evenly (if you are working with a frozen tart, work quickly as your chocolate will freeze).
• Decorate your tart with sugared rosemary and cranberries. Dust with icing (powdered) sugar.
• Make sure your tart is at room temperature before cutting into it.

WHITE CHOCOLATE CRANBERRY ALMOND TART

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.

NANTUCKET CRANBERRY TART

Steps:

• In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

ARMAGNAC CHOCOLATE ALMOND TART

Steps:

• In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.,

ALMOND CRANBERRY TART

Steps:

• In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes. , Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. , Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

WHITE CHOCOLATE-CRANBERRY-PECAN TART

Steps:

• Preheat oven to 350°. Roll out pastry to fit an 11-in. tart pan with removable bottom; trim edges. Sprinkle with the cranberries, pecans and chips. In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange zest; pour over chips., Bake 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.