White Chocolate Cranberry Almond Tart
TOTAL TIME: Prep: 55 min. Bake: 20 min. + chilling
YIELD: 12 servings.
A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. —Trisha Kruse, Eagle, Idaho
Ingredients
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1/2 cup slivered almonds, toasted
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3 tablespoons sugar
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1-2/3 cups all-purpose flour
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1/4 teaspoon salt
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1/4 cup butter, melted
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1/4 cup heavy whipping cream
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2/3 cup white baking chips
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FILLING:
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2 cups fresh or frozen cranberries
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1 cup sugar
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1/2 cup dried cranberries
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1/3 cup orange juice
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2 tablespoons butter
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TOPPING:
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2/3 cup white baking chips
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2 teaspoons shortening
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1/3 cup slivered almonds, toasted
Directions
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1.
Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom.
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2.
Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack.
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3.
In a saucepan, combine filling ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips in pan.
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4.
Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold.
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5.
For the topping, in a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.
Nutrition Facts
1 piece: 393 calories, 18g fat (9g saturated fat), 25mg cholesterol, 115mg sodium, 56g carbohydrate (38g sugars, 3g fiber), 5g protein.
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