This White Chocolate Cranberry Almond Tart is a delightful dessert that combines the richness of white chocolate with the tartness of cranberries and the nutty crunch of almonds. The buttery, flaky tart shell is filled with a smooth white chocolate ganache, topped with a tangy cranberry compote, and finished with a sprinkle of toasted almonds. The balance of flavors and textures in this tart makes it an ideal treat for the holiday season or any special occasion. It’s not only visually stunning but also incredibly delicious, promising to be a show-stopping finale to your meal.
Ingredients:
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 1-2 tablespoons ice-cold water
For the White Chocolate Filling:
- 8 oz white chocolate, finely chopped
- ½ cup heavy cream
- 1 teaspoon vanilla extract
For the Cranberry Topping:
- 1 cup fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup water
- 1 teaspoon orange zest
For Garnish:
- ¼ cup sliced almonds, toasted
Instructions:
- Prepare the Tart Crust:
- In a food processor, pulse the flour, cold butter, and powdered sugar until the mixture resembles coarse crumbs. Add the egg yolk and pulse until combined. Gradually add ice-cold water, 1 tablespoon at a time, and pulse until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface and fit it into a 9-inch tart pan with a removable bottom. Trim any excess dough and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes, or until the crust is golden. Allow the crust to cool completely.
- Make the White Chocolate Filling:
- Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the white chocolate and let it sit for 2-3 minutes. Stir until the chocolate is fully melted and smooth. Add the vanilla extract and mix well.
- Pour the white chocolate filling into the cooled tart crust, spreading it evenly. Refrigerate for about 1 hour, or until the filling is set.
- Prepare the Cranberry Topping:
- In a small saucepan, combine cranberries, sugar, water, and orange zest. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes, or until the cranberries have burst and the mixture has thickened. Allow it to cool to room temperature.
- Assemble the Tart:
- Spread the cooled cranberry topping over the set white chocolate filling. Sprinkle the toasted sliced almonds over the top.
- Serve:
- Carefully remove the tart from the pan, slice, and serve. Enjoy this delightful tart chilled or at room temperature!
This tart is best served the day it is made but can be stored in the refrigerator for up to 2 days.
