White Chocolate-Cranberry-Pecan Tart Recipe

White Chocolate-Cranberry-Pecan Tart Recipe photo by Taste of Home

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The first time I tasted my friend's dessert was at a Christmas party that she was having. I got a copy of the recipe and now it's a yuletide tradition for my family. The white chips, cranberries and orange peel take pecan pie to a scrumptious new level.—Karen Moore, Jacksonville, Florida

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White Chocolate-Cranberry-Pecan Tart Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 16 Servings

25 40 65

Ingredients

Pastry for single-crust pie (9 inches)
1 cup fresh or frozen cranberries
1 cup pecan halves
1 cup white baking chips
3 eggs
3/4 cup packed brown sugar
3/4 cup light corn syrup
2 tablespoons all-purpose flour
1 teaspoon grated orange peel
Whipped cream, optional

Directions

Roll out pastry to fit an 11-in. tart pan with removable bottom; trim edges. Sprinkle with the cranberries, pecans and chips. In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange peel; pour over chips.
Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 16 servings.

Nutritional Facts 1 slice (calculated without whipped cream) equals 266 calories, 13 g fat (4 g saturated fat), 44 mg cholesterol, 86 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as White Chocolate-Cranberry-Pecan Tart in Taste of Home Christmas Annual Annual 2012, p155