White Chocolate Cranberry Indulgence Tart

Indulge in a symphony of flavors and textures with our exquisite White Chocolate Cranberry Tart. This festive dessert boasts a luxuriously creamy white chocolate ganache, beautifully swirled with a vibrant, sweet-tart cranberry puree. All of this delightful filling rests gracefully within a warm-spiced Biscoff cookie crust, crowned with dazzling sugared cranberries. It’s not just a dessert; it’s a showstopper, meticulously crafted to captivate every palate and elevate any celebratory gathering, from a cozy holiday dinner to a grand festive feast.

Why This White Chocolate Cranberry Tart Will Be Your New Holiday Favorite

Prepare to fall in love with this extraordinary dessert, a perfect blend of richness, tang, and delightful crunch. If you’re searching for a unique and memorable treat for your holiday table, look no further. This White Chocolate Cranberry Tart offers an unparalleled culinary experience that combines sophisticated flavors with comforting textures, making it an absolute must-try.

Unforgettable Flavors

For lovers of white chocolate, this tart is an absolute dream come true. The filling is intensely rich, buttery, and boasts profound notes of sweet cream, characteristic of high-quality white chocolate. This decadent sweetness is perfectly balanced by the warm, aromatic spices of the Biscoff cookie crust, which imparts a subtle caramel and cinnamon essence. The star of the show, the cranberry puree, slices through the richness with its distinctive sweet and tangy burst, creating a truly harmonious flavor profile. Each bite is a delightful explosion, leaving a lasting impression on your taste buds.

Irresistible Textures

Texture plays a pivotal role in the allure of this tart. The white chocolate ganache possesses an incredibly velvety, melt-in-your-mouth feel that is simply divine. Contrasting beautifully with this smooth richness is the crumbly, slightly crunchy Biscoff cookie crust, offering a satisfying bite. To complete the sensory experience, the sugared cranberries scattered on top provide a bright, sparkling pop, both visually and texturally, adding another layer of excitement to this already magnificent dessert.

A Festive Masterpiece

Beyond its incredible taste and texture, this tart is a visual marvel, making it an ideal centerpiece for any festive occasion. The deep, ruby-red swirls of cranberry puree create a stunning contrast against the creamy, off-white ganache, giving the tart an artistic and elegant appearance. Its vibrant colors and sophisticated design are guaranteed to spark conversation and admiration at any gathering, whether it’s Thanksgiving, Christmas, or a cozy winter dinner party. It’s more than just a dessert; it’s an edible work of art that embodies the spirit of celebration.

This White Chocolate Cranberry Tart is the quintessential Thanksgiving dessert, but its appeal extends far beyond a single holiday. It’s a fantastic choice for any winter celebration when fresh cranberries are in season and at their peak. For those who can’t get enough of cranberries and are looking for more delicious ways to incorporate them into your baking, explore these other delightful recipes: Cranberry Curd Tarts, Cranberry Orange Cinnamon Rolls, Cranberry Banana Bread, or Cranberry Lemon Bars. Each offers a unique take on this beloved winter fruit.

Key Ingredients for Your Cranberry White Chocolate Tart

Crafting this elegant White Chocolate Cranberry Tart requires a selection of high-quality ingredients, each playing a crucial role in achieving its perfect balance of flavor and texture. Pay close attention to the quality of your white chocolate, as it truly is the star here.

• Cranberries: Whether fresh or frozen, cranberries are essential for the tart’s vibrant puree. Fresh cranberries will yield a brighter, more intense flavor, while frozen ones are a convenient alternative and work just as well, simply requiring a bit more cooking time to break down.
• White Chocolate: This is arguably the most critical ingredient. The success of your creamy ganache hinges on using very good quality white chocolate. Avoid standard white chocolate chips from the baking aisle, as they often contain stabilizers that prevent smooth melting. Look for a brand with a high cocoa butter content for the best results, as detailed in the next section.
• Biscoff Cookies: These unique spiced shortbread cookies are ground into a fine crumb to form the tart shell. Their distinctive caramel and cinnamon notes provide a warm, complementary base that elevates the entire dessert. If Biscoff is unavailable, you can substitute with graham crackers or other plain shortbread cookies, though the flavor profile will differ slightly.
• Granulated Sugar: Used in both the cranberry puree to balance its tartness and in the Biscoff crust, sugar provides the essential sweetness needed for this dessert.
• Unsalted Butter: Crucial for both the cookie crust and the ganache. Using unsalted butter allows you to control the overall saltiness of the tart. For the crust, melted butter binds the crumbs, while in the ganache, it adds richness and helps create that luxurious, silky texture.
• Heavy Whipping Cream: The foundation of the ganache, heavy cream (with at least 36% fat) is heated and poured over the white chocolate, creating the smooth, rich filling. Its high-fat content is key to achieving a stable and decadent ganache.
• White Food Coloring (Optional): Purely for aesthetic purposes, a touch of gel or powdered white food coloring can help to counteract the slightly yellowish tint that white chocolate naturally has, resulting in a brighter, more “white” ganache. Ensure you use gel or powder, not liquid, to avoid altering the ganache’s consistency.
• Kosher Salt: A pinch of salt in the crust enhances all the other flavors, providing a subtle counterpoint to the sweetness and spices.

For precise measurements and detailed quantities, please refer to the comprehensive recipe card below.

Choosing the Best White Chocolate for a Perfect Ganache

Since white chocolate is the star of this White Chocolate Cranberry Tart, selecting the right quality is paramount to achieving a truly exceptional ganache. Unlike dark or milk chocolate, white chocolate ganache can be particularly finicky due to its unique fat composition, which typically contains a higher percentage of cocoa butter rather than cocoa solids. Investing in good quality white chocolate will make a significant difference in the smoothness, stability, and overall flavor of your tart.

I highly recommend using professional-grade white chocolate callets or feves. My go-to choice is Callebaut W2 White Chocolate Callets. They are quite affordable for their high quality, melt beautifully, and possess the ideal fat content for a stable ganache. Another excellent option, renowned for its superior taste and texture, would be Valrhona Ivoire feves.

When choosing your white chocolate, aim for a brand that boasts around 30-35% fat content, indicating a generous proportion of high-quality cocoa butter. Cocoa butter is what gives white chocolate its luxurious melt and smooth texture, and it’s essential for a stable ganache. Cheaper white chocolates often contain less cocoa butter and more vegetable fats or milk solids, which can lead to a grainy texture or a ganache that splits easily.

While I generally advise against using chocolate chips for ganache due to their added stabilizers (which prevent them from melting smoothly), I have successfully made a delicious ganache using Guittard white chocolate chips. If you are able to find them, they are a decent alternative. However, I strongly caution against using any other type of standard chocolate chip, as they are likely to give you disappointing results, potentially leading to a grainy or separated ganache.

Always finely chop your white chocolate if you’re not using callets or feves. Smaller pieces melt more evenly and quickly, reducing the risk of overheating the chocolate or having unmelted lumps in your ganache.

Creative Substitutions and Delicious Variations

While our original White Chocolate Cranberry Tart recipe is a masterpiece in itself, don’t hesitate to get creative in the kitchen! This versatile dessert can be easily adapted to suit different tastes, seasonal availability, or presentation preferences. Here are some exciting substitutions and variations to inspire you:

• Raspberry White Chocolate Tart: For a delightful twist, substitute fresh or frozen raspberries for cranberries in the puree. Raspberries offer a similar sweet-tart profile but with a distinct summery flavor and a slightly softer texture. This variation is particularly appealing during warmer months or for those who prefer raspberries.
• Mini White Chocolate Tartlets: Transform this elegant dessert into adorable individual portions by using mini tart pans. These tartlets are perfect for parties, dessert buffets, or as charming edible gifts. Adjust baking times for the crust accordingly (they will bake faster).
• Alternative Crusts: If Biscoff cookies aren’t your preference or are unavailable, you have several options for the crust:
  • Classic Pie Plate: Don’t have a tart pan with a removable bottom? A standard 9-inch pie plate works perfectly well. Just be mindful that serving neat slices might require a bit more care.
  • Sweet Tart Crust (Pâte Sucrée): For a more traditional, buttery pastry shell, try a sweet tart crust. This adds a sophisticated, crumbly texture and a delicate flavor that complements the rich filling.
  • Chocolate Sweet Tart Crust: Indulge your chocolate cravings further by opting for a chocolate sweet tart crust. The rich cocoa notes will provide a deeper, more decadent base that pairs wonderfully with the white chocolate and cranberries.
• Citrus Zest Infusion: Add a teaspoon of orange or lemon zest to the cranberry puree during cooking for an extra layer of bright, aromatic flavor. Citrus notes beautifully enhance the cranberries’ tartness and complement the white chocolate.
• Nutty Crust: Incorporate finely chopped toasted nuts (like pecans or almonds) into your Biscoff cookie crust for added depth of flavor and crunch.
• Spiced Ganache: Infuse your heavy cream with a cinnamon stick, a few cardamom pods, or a pinch of ground ginger before heating for a subtly spiced white chocolate ganache that enhances the festive theme. Remember to strain the cream before pouring it over the chocolate.

Step-by-Step Guide to Crafting Your White Chocolate Cranberry Tart

Creating this stunning White Chocolate Cranberry Tart might seem intricate, but by following these detailed steps, you’ll achieve a professional-looking and tasting dessert with ease. We’ll break it down into three main components: the cranberry puree, the Biscoff crust, and the velvety white chocolate ganache.

Preparing the Biscoff Cookie Crust

One: Begin by preheating your oven to 350°F (180°C). In a food processor, finely grind the Biscoff cookies until they resemble fine crumbs. Transfer the crumbs to a medium bowl. Add the melted unsalted butter and kosher salt, then mix thoroughly with a fork until all the crumbs are evenly moistened and resemble wet sand. This ensures a cohesive crust.

Two: Press the moistened cookie crumbs tightly and evenly into a 9-inch tart pan with a removable bottom. Use the bottom of a measuring cup or your fingers to create a firm, smooth base and sides. Bake for 10 minutes, then remove from the oven and allow it to cool completely on a wire rack. A cool crust is essential before adding the ganache.

Crafting the Cranberry Puree

Three: In a medium saucepan, combine the fresh or frozen cranberries, granulated sugar, and water. Cook over medium heat for approximately 5-10 minutes, stirring occasionally, until the cranberries soften and burst, releasing their juices, and the mixture thickens slightly. Use the back of a spoon or spatula to gently break up any remaining whole cranberries.

Four: Carefully transfer the cooked cranberry mixture to a blender or use an immersion blender to puree it until completely smooth. Next, pass the puree through a fine mesh sieve into a clean bowl, using a spatula to push it through and discard any skins or seeds. This step is crucial for achieving a silky-smooth puree. Allow the cranberry puree to cool to room temperature before using.

Preparing the Velvety White Chocolate Ganache Filling

Five: In a small saucepan, gently heat the heavy whipping cream over medium heat until it just begins to simmer, with small bubbles forming around the edges. Do not bring it to a rolling boil. While the cream is heating, place the finely chopped high-quality white chocolate in a large, heatproof bowl. Once the cream simmers, immediately pour it evenly over the white chocolate. Let it stand undisturbed for one full minute to allow the heat from the cream to melt the chocolate.

Six: After one minute, use a rubber spatula to gently mix the cream and white chocolate. Start stirring from the center of the bowl in small, circular motions, gradually expanding outwards until a perfectly smooth, emulsified ganache forms. Avoid aggressive whisking, which can incorporate too much air. If desired, add a few drops of white gel or powdered food coloring at this stage to achieve a brighter white color for your ganache. Mix until evenly incorporated.

Seven: Add the room temperature unsalted butter, one tablespoon at a time, to the ganache. Stir continuously with your rubber spatula until each piece of butter is completely melted and fully incorporated before adding the next. This step adds incredible richness and a beautiful sheen to your ganache.

Eight: Allow the white chocolate ganache to cool for about 10 minutes in the bowl, stirring occasionally, until it thickens slightly but is still pourable. Then, carefully pour the slightly cooled ganache into your completely cooled Biscoff cookie tart shell. Gently tap the tart pan on the counter a few times to release any trapped air bubbles and ensure an even surface.

Nine: Transfer the cooled cranberry puree to a piping bag or a sturdy zip-top bag. Snip off a small corner (about ¼ inch) to create an opening. Drizzle the cranberry puree over the surface of the white chocolate ganache in random squiggles, concentric circles, or any decorative pattern you desire. Leave some open spaces of white chocolate showing to create a beautiful contrast.

Ten: Take a butter knife, a wooden skewer, or a toothpick and gently swirl the cranberry puree and white chocolate ganache together. Create elegant, decorative patterns by drawing lines through the puree. Be careful not to mix too thoroughly; you want distinct swirls, not a blended color. Once satisfied with your design, transfer the uncovered tart to the refrigerator and allow it to set completely for at least 5 hours, or preferably overnight. This setting time is crucial for the ganache to firm up.

Once the tart is fully set, remove it from the fridge. If desired, garnish the top with beautiful sugared cranberries before slicing and serving. Allow the tart to sit at room temperature for about an hour before serving for optimal texture and flavor.

Expert Tips for a Flawless Tart

Achieving the perfect White Chocolate Cranberry Tart is easier with these insider tips and tricks:

• Cool the Crust Completely: This is a non-negotiable step. Ensure your Biscoff cookie crust is entirely cool before pouring in the warm ganache. A warm crust can cause the ganache to melt and seep into the crust, leading to a soggy bottom and a less defined layer.
• Let the Cream Steep Over Chocolate: When making the ganache, allow the hot heavy cream to sit over the white chocolate for a full minute (or even two) before stirring. This crucial resting time allows the heat to evenly melt the chocolate, making it easier to emulsify into a smooth ganache and preventing lumps.
• Gentle Ganache Mixing: Always use a rubber spatula instead of a whisk to mix the ganache. Whisking can incorporate too much air, leading to a bubbly or less silky ganache. Gentle stirring from the center outwards will create a gorgeously smooth and uniform texture.
• Troubleshooting Lumpy Ganache: If, despite your best efforts, your ganache still has small chunks of unmelted chocolate, don’t despair. You have a couple of options:
  • Strain: For minor lumps, simply pass the ganache through a fine mesh sieve into another bowl before pouring it into the crust. Discard any stubborn pieces.
  • Immersion Blender: For more significant lumps, use an immersion blender to carefully blend the ganache until smooth. This method is highly effective, but it can introduce air bubbles. If using this, strain the ganache through a fine mesh sieve afterward to remove any bubbles, then gently pour into the tart shell.
• Patience for Setting: The setting time in the refrigerator is vital. Resist the urge to cut into the tart before it’s fully firm, which takes at least 5 hours, or ideally, overnight. A well-set ganache will have a clean cut and a stable texture.
• Room Temperature Serving: For the absolute best flavor and texture, allow the tart to come to room temperature for about an hour before serving. The ganache will soften slightly, becoming more yielding and allowing its full array of flavors to shine.

How to Rescue a Split or Grainy Ganache

A split or grainy ganache can be frustrating, but it’s often salvageable! This usually occurs due to temperature discrepancies or an imbalance of fats. Here’s how to fix it and bring your ganache back to its smooth, luscious state:

• Add Warm Milk: The most common fix is to gradually whisk in a small amount of warm milk (not cream) into the split ganache. Start with a tablespoon or two, whisking continuously until the ganache comes back together and becomes smooth. Milk has less fat than cream, which can help re-emulsify the mixture without adding more fat that might have caused the split in the first place.
• Use an Immersion Blender: For a more powerful solution, an immersion blender can work wonders. Slowly blend the ganache, starting from the center and working outwards. The high-speed blades will re-emulsify the fats and liquids, bringing the ganache back to a smooth consistency. After blending, you might want to strain the ganache through a fine mesh sieve to remove any introduced air bubbles, ensuring a super silky finish.
• Gentle Reheating (Bain-Marie): If the ganache is stubborn, gently reheat it over a bain-marie (a saucepan filled with about 1 inch of simmering water, with the bowl of ganache placed on top, ensuring the bottom of the bowl does not touch the water). Stir constantly and gently with a rubber spatula until it becomes smooth again. Be very careful not to overheat the chocolate, as this can cause it to seize. Once smooth, remove from heat and continue with your recipe.

Remember, patience and gentle handling are key when working with ganache. With these tips, you can confidently fix most ganache issues and ensure your White Chocolate Cranberry Tart turns out perfectly.

Frequently Asked Questions (FAQs)

Does white chocolate ganache harden completely?

White chocolate ganache will firm up significantly but typically retains a soft, creamy, and velvety texture. It won’t become as hard as a solid chocolate bar when set. This setting process can take a few hours at room temperature, but it will firm up much faster and more reliably in the refrigerator. For this tart, it’s essential to pour your warm ganache into the cooled tart shell as soon as it’s made, swirl in the cranberry puree, and then allow it to set and firm up in the refrigerator for at least 5 hours or overnight.

What if my ganache still has chunks of unmelted white chocolate?

If you find small chunks of unmelted white chocolate in your ganache, don’t worry, it’s a common occurrence and easily fixable:

• For a few small chunks: The simplest solution is to strain the entire ganache mixture through a fine mesh sieve directly into your cooled tart shell. Discard any remaining chocolate pieces caught in the sieve. This is best if only a small amount of chocolate didn’t melt.
• For larger or more numerous chunks: Use an immersion blender (or carefully transfer to a regular blender) to blend the mixture until all pieces are completely pulverized and incorporated. Be aware that this might introduce some air bubbles, making the ganache slightly less smooth. To remedy this, pour the blended ganache through a fine mesh strainer into another clean bowl, then gently pour it into the tart shell. This helps remove any unwanted air bubbles and ensures a perfectly smooth finish.

Can I use different types of cookies for the crust?

Absolutely! While Biscoff cookies provide a unique spiced flavor, you can easily substitute them. Graham crackers are a classic choice for a crumb crust and pair well with almost any filling. Shortbread cookies, vanilla wafers, or even chocolate cookies could also be used for different flavor profiles. Just ensure the cookie crumbs are finely ground and mixed with the correct amount of melted butter to form a cohesive crust.

Can I make this tart ahead of time?

Yes, this White Chocolate Cranberry Tart is an excellent make-ahead dessert! You can prepare the entire tart up to 2-3 days in advance and store it covered in the refrigerator. In fact, making it ahead often allows the flavors to meld and the ganache to set perfectly, making for an even better experience when served. Just remember to let it come to room temperature for about an hour before serving.

Storage Instructions for Your White Chocolate Cranberry Tart

Proper storage is key to maintaining the freshness, texture, and delightful flavors of your White Chocolate Cranberry Tart. Here’s how to store it, whether you plan to enjoy it soon or save it for later:

• Refrigeration (Short-Term):

  Once the tart has completely set, cover it loosely with plastic wrap or aluminum foil. Ensure the wrap doesn’t stick to the surface of the ganache. Store the tart in the refrigerator for up to four days. Keeping it chilled helps maintain the ganache’s firm yet creamy texture and preserves the freshness of the cranberry puree.

• Freezing (Long-Term):

  If you wish to store the tart for a longer period, it freezes beautifully. First, wrap the entire tart securely in several layers of plastic wrap, making sure it’s airtight. Then, wrap it again tightly in aluminum foil. This double-layer protection prevents freezer burn and protects the tart from absorbing any freezer odors. Freeze for up to two months.

  To thaw, remove the tart from the freezer and unwrap it completely. Place it in the refrigerator to thaw slowly overnight. Avoid thawing at room temperature, as this can cause condensation and affect the texture of the crust and ganache.

• Serving Temperature:

  For the best possible flavor and texture experience, allow the refrigerated or thawed tart to sit at room temperature for approximately one hour before slicing and serving. This allows the ganache to slightly soften and become more yielding, bringing out its full, creamy richness and enhancing the tart’s overall appeal.

Discover More Irresistible Tart Recipes

If you’ve fallen in love with the elegance and deliciousness of this White Chocolate Cranberry Tart, you’re in for a treat! Our collection of tart recipes offers a variety of flavors and styles to satisfy every craving. Explore these other fantastic tart creations that are sure to impress:

• Chocolate Espresso Tart
• Chocolate Almond Fig Tart
• Blueberry White Chocolate Ganache Tart
• Chocolate Peanut Butter Tart

Did you make this recipe? We’d love to see it! Share your creations with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ★ below!

📖 Cranberry White Chocolate Tart Recipe

Cranberry White Chocolate Tart

By Callan Wenner

This festive white chocolate tart is filled with a creamy white chocolate ganache and swirled with a sweet and slightly tart cranberry puree. Nestled into a warm-spiced Biscoff cookie crust and topped with sugared cranberries, this tart is sure to please a crowd.

Average rating: 5 out of 5 stars from 9 votes

Print Recipe
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Prep Time
1 hr

Cook Time
30 mins

Rest time
5 hrs

Total Time
6 hrs 30 mins

Course
Dessert

Cuisine
American, French

Servings
16

Calories

396
kcal

Equipment

• 9-inch tart pan or pie dish
• Fine mesh sieve
• Immersion blender, blender, or food processor
• Rubber spatula

U.S. Cups vs Metric: Use the metric toggle (if available on the original site) to convert the measurements.

Ingredients

For the Cranberry Puree

• 2 cups cranberries (230g), fresh or frozen
• ⅓ cup granulated sugar (67g)
• ½ cup water (4 fl oz)

For the Biscoff Crust

• 2 cups ground Biscoff cookies (250g)
• 6 tablespoons unsalted butter (85g), melted
• ¼ teaspoon kosher salt

For the White Chocolate Ganache Filling

• 600 g white chocolate, finely chopped (about 4 cups), high quality recommended
• 1¼ cups heavy whipping cream (270ml)
• 2 tablespoons unsalted butter (28g), room temperature, cut into tablespoon pieces
• White food coloring (gel or powder, optional)

For Garnish

• Sugared cranberries, for garnish (sugared cranberry recipe here)

Instructions

1. Prepare the Cranberry Puree: Add the cranberries, sugar, and water to a saucepan over medium heat. Allow them to cook for about 5-10 minutes, stirring occasionally, until juices release and the cranberries soften and burst. Use the back of a spoon or spatula to help break up the cranberries. The mixture should thicken slightly.

2. Puree the cooked cranberries completely using an immersion blender or by transferring them to a regular blender until smooth. Then, pass the puree through a fine mesh sieve into a clean bowl to remove any skins or seeds, ensuring a smooth consistency. Allow the puree to cool completely to room temperature.

3. Prepare the Biscoff Crust: Preheat your oven to 350℉ (180℃).

4. Use a food processor to grind the Biscoff cookies into a very fine crumb. Transfer to a mixing bowl.

5. Add the 6 tablespoons of melted unsalted butter and ¼ teaspoon kosher salt to the cookie crumbs. Use a fork to mix thoroughly until the crumbs are fully moistened and resemble wet sand.

6. Press the moistened crumbs tightly and evenly into a 9-inch tart pan with a removable bottom, forming a firm base and sides. Bake for 10 minutes. Remove the crust from the oven and transfer it to a wire rack to cool completely.

7. Make the White Chocolate Ganache Filling: Add the heavy whipping cream to a saucepan over medium heat. Bring it to a gentle simmer, stirring occasionally to prevent scorching. Small bubbles should form around the edges.

8. Place the finely chopped white chocolate in a large, heatproof bowl. Once the cream simmers, immediately pour it evenly over the white chocolate. Let it stand undisturbed for 1 minute to allow the chocolate to melt.

9. After 1 minute, use a rubber spatula to gently stir the mixture together. Start from the center of the bowl and slowly work your way outwards in small circles, continuing until a smooth and glossy ganache forms. Avoid over-mixing or vigorous whisking, which can introduce air bubbles.

10. Add the 2 tablespoons of room temperature butter, one piece at a time, mixing until each piece is completely melted and incorporated before adding the next. If desired, add a few drops of white food coloring (gel or powder) to brighten the ganache’s color slightly. Stir until the color is uniform.

11. Allow the ganache to cool in the bowl for about 10 minutes, stirring occasionally. It should thicken slightly but still be pourable. Pour the slightly cooled ganache into the completely cooled Biscoff tart shell. Gently tap the tart pan a few times on the counter to level the surface and release any air bubbles.

12. Assemble and Chill: Transfer the cooled cranberry puree to a piping bag or a sturdy zip-top bag and snip off a small corner. Drizzle the puree over the white chocolate ganache in random squiggles, swirls, or a pattern of your choice, leaving open spaces of white chocolate visible for contrast.

13. Use a butter knife, a wooden skewer, or a toothpick to gently swirl the cranberry puree and white chocolate ganache together into a decorative pattern. Be careful not to mix them completely; you want distinct swirls. Transfer the tart (uncovered) to the refrigerator to set completely for at least 5 hours, or preferably overnight.

14. Once the tart is fully set, remove it from the fridge. If desired, make sugared cranberries and arrange them decoratively on top of the tart before slicing and serving. Allow the tart to come to room temperature for about an hour prior to enjoying for optimal texture.

Notes

Allow the tart to come to room temperature for at least an hour prior to serving for the best texture and flavor.

Store the tart covered in the fridge for up to four days. To freeze the tart, wrap it completely in plastic wrap, then foil, and freeze for two months. Fully unwrap and thaw in the fridge before serving.

Tips for Success:

• Ensure the crust cools completely before adding the ganache.
• Let the hot cream sit over the white chocolate for a full minute before mixing for proper melting.
• Use a spatula rather than a whisk to mix the ganache to limit air bubbles and achieve a silky texture.
• If any small chunks of chocolate remain in the ganache, strain the mixture through a fine mesh sieve. For more significant lumps, use an immersion blender, then strain to remove any introduced bubbles.

Nutritional Information

Calories: 396 kcal

Carbohydrates: 39 g

Protein: 4 g

Fat: 26 g

Saturated Fat: 15 g

Polyunsaturated Fat: 1 g

Monounsaturated Fat: 7 g

Trans Fat: 0.2 g

Cholesterol: 44 mg

Sodium: 155 mg

Potassium: 186 mg

Fiber: 1 g

Sugar: 30 g

Vitamin A: 467 IU

Vitamin C: 2 mg

Calcium: 101 mg

Iron: 1 mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe? Let us know how it was!