White Chocolate Cranberry Tart

This festive White Chocolate Cranberry Tart has a graham cracker crust, tangy cranberry layer, creamy ganache, and sugared cranberry garnish!

This White Chocolate Cranberry Tart is a stunning dessert that’s perfect for the holiday season.

It starts with a buttery graham cracker crust, followed by a tangy, sweet layer of fresh cranberries, and finishes with a silky white chocolate ganache. Topped with sugared cranberries and rosemary, it’s as beautiful as it is delicious.

Whether you’re hosting a Christmas dinner or looking for a festive dessert to impress your guests, this tart is the perfect centerpiece for your holiday table!

Tips for the Best Cranberry Tart

1. Use High-Quality White Chocolate: Choose a good-quality white chocolate bar or chips for a smooth, creamy ganache. Avoid baking chips with stabilizers that may affect melting.
2. Cool Each Layer Properly: Allow the cranberry layer to cool completely before pouring the ganache to ensure clean, defined layers.
3. Press the Crust Firmly: Use the bottom of a glass or measuring cup to press the graham cracker crust firmly into the tart pan to prevent crumbling when sliced.
4. Adjust Cranberry Sweetness: Taste the cranberry mixture as it cooks and adjust the sugar to balance the tartness of the berries.
5. Chill for Clean Slices: Refrigerate the assembled tart overnight until fully set. Use a sharp knife, wiping it clean between cuts, for neat slices.
6. Use a Tart Pan with a Removable Bottom: This makes it much easier to transfer the tart to a serving plate without damaging the crust.
7. Serve Chilled: Keep the tart refrigerated until just before serving to maintain the creamy texture of the ganache.

Storage Instructions

Refrigeration:

• Store the tart covered in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
• Keep sugared cranberries and rosemary garnish separate and add them just before serving for the best appearance.

Freezing:

• Freezing is not recommended for this tart, as the cranberry layer and ganache may change texture upon thawing.
• If you need to freeze, freeze only the crust and cranberry layer (without ganache or garnish) in an airtight container for up to 1 month. Thaw in the refrigerator overnight and add the ganache and garnish fresh before serving.

Ingredients & Substitutions

Graham cracker crumbs: Substitute with crushed digestive biscuits, vanilla wafers, or gingersnap cookies for a spiced flavour.

Granulated sugar: Use brown sugar for a deeper caramel flavour.

Unsalted butter: Replace with salted butter or melted coconut oil for a dairy-free option.

Fresh cranberries: Frozen cranberries work just as well; no need to thaw before cooking.

Granulated sugar: Swap with honey, maple syrup, or a sugar substitute like erythritol or stevia (adjust to taste).

Water: Orange juice can replace water for a citrusy twist.

White chocolate: Use high-quality white chocolate chips or a chopped white chocolate bar. Non-dairy white chocolate can be used for a vegan option.

Heavy cream: Replace with coconut cream for a dairy-free alternative.

Garnish: I used fresh cranberries and sugared cranberries for a bit of contrast, you may want to scale back and use only sugared cranberries. Mint leaves can provide a similar festive greenery if rosemary isn’t available.

Looking for More Cranberry Recipes?

Check out more of my favourite cranberry recipes!

Sweet-tart Cranberry Fluff Salad combines cranberries, pineapple, marshmallows, nuts, and whipped topping—a festive and creamy holiday treat!

Fluffy Cranberry Orange Muffins with fresh cranberries and citrus zest, lightly spiced for a perfect balance of sweet and tart flavours.

Make your holiday season extra special with this delicious Cranberry Orange Cinnamon Roll Wreath. It’s sure to be a hit at any holiday party!

White Chocolate Cranberry Tart

Yields: 8-10 servings | Prep Time: 25 minutes |Cook Time: 20 minutes | Chill Time: 2-3 hours

Ingredients:

For the Graham Cracker Crust:

• 1 3/4 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cranberry Layer:

• 12 oz fresh cranberries
• 3/4 cup granulated sugar
• 1/4 cup water

For the White Chocolate Ganache:

• 12 oz white chocolate, finely chopped
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter

For Garnish:

• 1/2 cup sugared cranberries
• 1/4 cup fresh cranberries (optional)
• Fresh rosemary sprigs

Directions:

Prepare the Graham Cracker Crust:

• Preheat your oven to 350°F (175°C).
• Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined. (Image 1)
• Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. (Image 2)
• Bake for 8-10 minutes, then cool completely.

Make the Cranberry Layer:

• In a medium saucepan, combine the cranberries, sugar, and water. (Image 3) Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. (Image 4)
• Let the mixture cool slightly, then spread evenly over the cooled crust. Refrigerate to set. (Image 5)

Prepare the White Chocolate Ganache:

• Place the chopped white chocolate in a heatproof bowl.
• Heat the heavy cream and butter in a small saucepan until it begins to simmer (do not boil). Pour over the white chocolate and let sit for 2-3 minutes.
• Stir until smooth and fully combined. Allow to cool slightly, then pour over the cranberry layer. Spread evenly. (Image 6)
• Refrigerate overnight to set.

Assemble and Serve:

• Garnish the tart with sugared cranberries and fresh rosemary sprigs.
• Slice and serve chilled.