Description
A festive tart with a spicy gingersnap crust, a bright cranberry filling, and a smooth white chocolate ganache, topped with sugared cranberries.
Ingredients
Scale
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