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Chocolate Cranberry Tart Recipe

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4.4 from 61 reviews

This Chocolate Cranberry Tart combines a crisp graham cracker crust with a vibrant, tangy cranberry filling and a luscious white chocolate ganache topping. Perfect for holiday celebrations or any special occasion, this tart offers a delightful balance of flavors and textures with its crunchy base, fruity middle, and creamy top.

  • Total Time: 50 minutes plus overnight chilling
  • Yield: 12 servings

Ingredients

Crust

  • 6 ounces graham crackers (11 sheets)
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons granulated sugar

Cranberry Filling

  • 12 ounces cranberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water

White Chocolate Ganache

  • 12 ounces white chocolate, chopped
  • 1/2 cup heavy or whipping cream
  • 4 tablespoons unsalted butter

Garnish

  • Sugared cranberries
  • Plain cranberries
  • Rosemary sprigs

Instructions

  1. Make the crust: Preheat the oven to 350°F (175°C). Spray a 9″ fluted tart pan with removable bottom with non-stick cooking spray. In a food processor, combine graham crackers, melted butter, and sugar, pulsing until fine crumbs form. Press the crumb mixture firmly into the bottom and sides of the prepared tart pan using a flat-bottomed glass or measuring cup. Place the tart pan on a baking sheet and bake until light golden brown, about 8 minutes. Remove from oven and allow to cool.
  2. Make the cranberry filling: In a medium saucepan, combine cranberries, sugar, cornstarch, and water. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer for 10 minutes, stirring often and pressing some cranberries to break them down slightly. Remove from heat and allow the filling to cool completely. For faster cooling, refrigerate the saucepan.
  3. Make the white chocolate ganache filling: Place chopped white chocolate in a medium bowl. In a small saucepan, heat heavy cream and butter over medium heat, stirring frequently, until the butter is melted and small bubbles appear around the edges. Immediately pour the hot cream mixture over the chopped chocolate and whisk until smooth and glossy.
  4. Assemble the tart: Spread enough cranberry filling into the tart shell to cover about halfway up the sides, smoothing and leveling with a small angled spatula. Pour the white chocolate ganache over the cranberry layer, stopping when it is level with the top of the crust. Any leftover ganache can be stored in the refrigerator. Garnish the tart with sugared cranberries, plain cranberries, and rosemary sprigs as desired.
  5. Chill: Refrigerate the assembled tart overnight to allow the ganache to set and flavors to meld before serving.

Notes

  • You may have leftover cranberry filling, which is perfect served on toast or as an ice cream topping.
  • Leftover white chocolate ganache can be stored in the refrigerator and used later as a sauce or frosting.
  • For a more decorative touch, garnish with sugared cranberries and rosemary sprigs just before serving.
  • If you prefer a firmer ganache, use less cream or chill longer.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/chocolate-cranberry-tart-recipe/