This cranberry white chocolate tart combines a spicy cookie crust with a tart fruit jam and a sweet, creamy filling. It’s a beautiful dessert for any holiday gathering or special occasion.
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With a few distinct layers, this recipe takes about 40 minutes of active time, plus baking and chilling. The steps are straightforward, and the result is a balanced and festive treat.
Why You'll Love This Recipe
- The press-in gingersnap crust is very easy to make and requires no special equipment like a rolling pin
- Its spicy flavor complements the sweet and tart fillings
- Cooking the cranberries into a jam concentrates their flavor and creates a bright, tangy layer that cuts through the richness of the white chocolate
- A simple white chocolate ganache provides a smooth, creamy texture and sweet flavor that balances the other components of the tart
Essential Ingredients
- Gingersnaps: If you don’t have gingersnaps, you can use Biscoff cookies, shortbread, or digestive biscuits for the crust.
- White Chocolate: Use a high-quality white chocolate bar or baking wafers for the smoothest ganache. Chocolate chips often contain additives that resist melting.
- Cranberries: Fresh or frozen cranberries work equally well for the jam. For the sugared cranberry garnish, fresh cranberries are required.
- Butter: Salted butter is used in the crust and ganache to enhance flavor and balance the overall sweetness of the tart.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare and Bake the Crust: First, turn gingersnap cookies into fine crumbs using a food processor. Mix in melted butter, then press the mixture firmly into a 9-inch tart pan. Bake until firm and let it cool completely.
Cook the Cranberry Jam: While the crust cools, make the jam. Simmer fresh or frozen cranberries with brown sugar, orange zest, and spices until the berries burst and the mixture thickens into a jam-like consistency.
Make the Ganache and Assemble: Create a smooth ganache by pouring hot, butter-infused cream over finely chopped white chocolate. Let it sit, then whisk until smooth. Spread the cooked jam over the cooled crust, then pour the ganache on top.
Chill and Garnish: Refrigerate the tart for at least two hours so the ganache can set. Just before serving, make the sugared cranberries by coating them in a sugar syrup and then rolling them in more sugar. Arrange them on top of the finished tart.
You Must Know
- For a smooth ganache, use good quality white chocolate from a bar or wafers rather than chips, which can contain stabilizers that prevent smooth melting
- The tart can be made a day in advance
- Keep it covered in the refrigerator
- Garnish with the sugared cranberries just before serving for the best texture
- For a smoother cranberry jam, you can use an immersion blender to briefly pulse the mixture after cooking
- Ensure the crust is completely cool before adding the fillings to prevent it from becoming soft
Serving Ideas
This tart is rich on its own. A cup of black coffee or unsweetened hot tea makes a nice, simple pairing.
Storing & Reheating
Store the tart covered in the refrigerator for up to 3 days. The crust will soften over time. We do not recommend freezing the finished tart, as the ganache texture may change upon thawing.
FAQ
Can I make this tart ahead of time?
Yes, this is a great make-ahead dessert. You can prepare the entire tart and chill it overnight. Add the sugared cranberry garnish just before serving for the best appearance and texture.
My white chocolate ganache seems oily or separated. What went wrong?
This can happen if the cream was too hot or if the mixture was over-whisked. To fix it, try adding a tablespoon of warm milk or cream and whisking very gently until it comes back together.
Can I use a different kind of cookie for the crust?
Certainly. Shortbread cookies, digestive biscuits, or even vanilla wafers would work well as a substitute for the gingersnaps.
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📖 Recipe Card
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Cranberry White Chocolate Tart
- Total Time: 175 minutes
- Yield: One 9-inch tart 1x
Description
A festive tart with a spicy gingersnap crust, a bright cranberry filling, and a smooth white chocolate ganache, topped with sugared cranberries.
Ingredients
For the Gingersnap Crust
- 6 ounces (170g) gingersnap cookies
- 4 tablespoons (57g) salted butter, melted
For the Cranberry Jam
- 2 cups (200g) fresh or frozen cranberries
- ½ cup (100g) packed light brown sugar
- Zest of ½ an orange
- ¼ cup (60ml) water
- 1 teaspoon lemon juice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
For the White Chocolate Ganache
- 12 ounces (340g) white chocolate, finely chopped
- ⅔ cup (160ml) heavy cream
- 4 tablespoons (57g) salted butter, cut into small pieces
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
For the Sugared Cranberries
- 1 cup (100g) fresh cranberries
- ¾ cup (150g) granulated sugar, divided
- ½ cup (120ml) water
Instructions
- Preheat your oven to 375°F (190°C). Pulse the gingersnap cookies in a food processor until they form fine crumbs. Add the melted butter and pulse again until the mixture looks like wet sand. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a measuring cup to help pack it tightly.
- Place the tart pan on a baking sheet and bake for 8-10 minutes, until the crust is fragrant and firm. Set it aside to cool completely while you prepare the fillings.
- To make the jam, combine 2 cups of cranberries, brown sugar, orange zest, water, lemon juice, cinnamon, and ginger in a small saucepan. Cook over medium heat, stirring often, for 5-7 minutes until the cranberries pop and the mixture thickens. Spread the jam in an even layer over the bottom of the cooled crust.
- For the ganache, place the chopped white chocolate in a medium heatproof bowl. In a small saucepan, bring the heavy cream, butter, vanilla, and nutmeg to a gentle simmer. Do not let it boil. Pour the hot cream mixture over the white chocolate and let it sit for 2 minutes without stirring.
- Whisk the ganache mixture gently, starting from the center and working your way out, until it is completely smooth and combined. Carefully pour the ganache over the cranberry jam layer in the tart shell.
- Chill the tart in the refrigerator for at least 2 hours, or until the ganache is fully set. The tart can be chilled overnight.
- To make the garnish, bring ½ cup of water and ½ cup of the granulated sugar to a simmer in a small saucepan, stirring until the sugar dissolves. Remove from the heat and stir in 1 cup of cranberries. Let them sit in the syrup for 10 minutes.
- Using a slotted spoon, transfer the cranberries to a wire rack or parchment-lined baking sheet to dry for about 10 minutes. Place the remaining ¼ cup of sugar on a plate and roll the sticky cranberries in it until they are coated. Decorate the chilled tart with the sugared cranberries before slicing and serving.
Notes
- For a smooth ganache, use good quality white chocolate from a bar or wafers rather than chips, which can contain stabilizers that prevent smooth melting.
- The tart can be made a day in advance. Keep it covered in the refrigerator. Garnish with the sugared cranberries just before serving for the best texture.
- For a smoother cranberry jam, you can use an immersion blender to briefly pulse the mixture after cooking.
- Ensure the crust is completely cool before adding the fillings to prevent it from becoming soft.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
