This White Chocolate Cranberry Tart is creamy, bright, and so pretty on the table. A silky white chocolate ganache settles into a crisp cookie crust, then gets topped with ruby cranberries that sparkle with citrus.
It looks fancy, but the steps are simple and relaxing. Chill, slice, and bask in the happy silence that follows the first bite.
White Chocolate Cranberry Tart
Equipment
- 1 9-inch tart pan with removable bottom
- 1 Saucepan
- 1 Heatproof mixing bowl
- 1 Whisk
- 1 Knife for slicing
Ingredients
Crust
- 1.5 cup graham cracker crumbs or digestive biscuit crumbs
- 6 tbsp unsalted butter melted
- 1 pinch fine salt
White Chocolate Ganache
- 12 oz white chocolate good-quality bars, finely chopped
- 0.75 cup heavy cream warmed until steaming, not boiling
- 2 tbsp unsalted butter
- 1 pinch fine salt
- 1 tsp alcohol-free vanilla extract
- 1 tsp lemon juice optional, to balance sweetness
Cranberry Topping
- 12 oz cranberries fresh or frozen
- 0.5 cup granulated sugar
- 0.5 cup orange juice
- 1 tsp orange zest
- 1 tbsp cornstarch mixed with equal water to make a slurry
- 1 tbsp water for slurry
- 1 pinch agar-agar optional, bloom and simmer per package directions for a firmer set
Garnish (optional)
- 1 orange zest freshly grated, to finish
- 1 white chocolate shaved
Instructions
Prepare the crust
- Combine crushed cookies with melted butter and a pinch of salt. Press firmly into a 9-inch tart pan with a removable bottom. Chill 15 minutes to set. For extra crunch, bake at 350°F for 8 minutes, then cool completely.
Cook the cranberry topping
- In a saucepan, simmer cranberries, sugar, orange juice, and zest over medium heat until berries burst, 6 to 8 minutes. Stir in a slurry of cornstarch and water, then cook 1 to 2 minutes until glossy. Cool to room temperature. If using agar-agar for a firmer set, prepare it separately in a bit of juice, then stir into the warm sauce and cool.
Make the white chocolate ganache
- Warm cream until steaming, not boiling. Pour over chopped white chocolate with butter and a pinch of salt. Let sit 3 minutes, add alcohol-free vanilla, then whisk gently until smooth and shiny. If speckled, warm over a double boiler on low and whisk slowly.
Assemble the tart
- Pour ganache into the cooled crust and smooth the top. Chill 30 to 45 minutes until softly set. Spoon the cooled cranberry topping over the ganache in an even layer.
Chill and garnish
- Refrigerate at least 2 hours, or until the cranberry layer is set and the ganache is sliceable. Garnish with orange zest or shaved white chocolate just before serving.
Notes
Nutrition
Why You’ll Love This White Chocolate Cranberry Tart
- Silky smooth ganache meets tangy cranberries for perfect balance.
- No-bake crust option with effortless assembly.
- Make-ahead friendly and slices cleanly for easy serving.
- Elegant look using everyday ingredients.
White Chocolate Cranberry Tart Ingredients & Substitutions
- Crust: Crushed graham crackers or digestive biscuits with melted butter and a pinch of salt. Swap with chocolate wafers for a cocoa twist, or use a gluten-free cookie if needed.
- White Chocolate Ganache: Good-quality white chocolate bars, heavy cream, unsalted butter, a pinch of salt, and alcohol-free vanilla. If the chocolate is very sweet, add a squeeze of lemon for balance.
- Cranberry Topping: Fresh or frozen cranberries, sugar, orange zest, and orange juice. Thicken with cornstarch for a glossy finish. For a firmer gel-style layer, use a small pinch of agar-agar, bloomed and simmered per package directions.
- Garnish: Extra orange zest, shaved white chocolate, or a few sugared cranberries.
Step-by-Step Instructions to Make White Chocolate Cranberry Tart
Step 1: Prepare the crust
Combine crushed cookies with melted butter and a pinch of salt. Press firmly into a 9-inch tart pan with a removable bottom. Chill 15 minutes to set. For extra crunch, bake at 350°F for 8 minutes, then cool completely.
Step 2: Cook the cranberry topping
In a saucepan, simmer cranberries, sugar, orange juice, and zest over medium heat until berries burst, 6 to 8 minutes. Stir in a slurry of cornstarch and water, then cook 1 to 2 minutes until glossy. Cool to room temp. If using agar-agar for a firmer set, prepare it separately in a bit of juice, then stir into the warm sauce and cool.
Step 3: Make the white chocolate ganache
Warm cream until steaming, not boiling. Pour over chopped white chocolate with butter and a pinch of salt. Let sit 3 minutes, add alcohol-free vanilla, then whisk gently until smooth and shiny. If speckled, warm over a double boiler on low and whisk slowly.
Step 4: Assemble the tart
Pour ganache into the cooled crust and smooth the top. Chill 30 to 45 minutes until softly set. Spoon the cooled cranberry topping over the ganache in an even layer.
Step 5: Chill and garnish
Refrigerate at least 2 hours, or until the cranberry layer is set and the ganache is sliceable. Garnish with orange zest or shaved white chocolate just before serving.
Tips for Success
- Finely chop the white chocolate so it melts evenly.
- Use gentle heat. White chocolate scorches easily.
- Press the crust firmly up the sides for clean edges.
- Cool the cranberry topping fully before adding it to keep the layers distinct.
- Warm a knife in hot water, wipe dry, and slice for neat pieces.
Variations of White Chocolate Cranberry Tart
- Chocolate Crust: Use chocolate wafer cookies for a truffle-like vibe.
- Citrus Twist: Add lemon zest to the ganache for extra brightness.
- Nutty Crunch: Fold toasted chopped pistachios into the crust.
- Swirled Top: Marble a few spoonfuls of cranberry through the ganache before chilling, then finish with a thinner layer on top.
- Berry Mix: Swap half the cranberries with raspberries for a softer tartness.
Serving Suggestions: What to Pair with White Chocolate Cranberry Tart
- Lightly sweetened whipped cream with a touch of alcohol-free vanilla.
- Thin orange slices or supremes for a fresh, juicy bite.
- Hot tea or strong coffee to cut the richness.
Storage & Reheating Instructions
Store the tart covered in the refrigerator for up to 3 days. For clean slices, refrigerate at least 2 hours and slice cold, then let pieces sit 10 minutes to soften.
Reheating is not needed, but you can warm the knife under hot water for tidy cuts. Avoid microwaving slices, which can melt the ganache unevenly.
Memories Made Around the Table
I first served this on a chilly afternoon when the house smelled like citrus and sugar. The laughter was loud, the dessert disappeared quietly, and every plate came back with a pink crumb or two.
FAQs
Can I make this ahead?
Yes. Assemble the day before, cover, and chill. Garnish just before serving for the freshest look.
Can I use dried cranberries?
Fresh or frozen berries work best. If you only have dried, simmer them with extra orange juice until plump, then blend briefly for a compote-like topping.
My ganache looks grainy. What can I do?
Set the bowl over barely simmering water and whisk gently until smooth. If needed, add a tablespoon of warm cream to loosen.
Can I use coconut cream?
Yes. Use full-fat coconut cream and expect a light coconut note. Chill well so the layers set properly.
Final Thoughts
This tart is that sweet spot where simple steps turn into something stunning. Make it once and it will quickly become your go-to for celebrations big and small.