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White Chocolate Cranberry Almond Tart

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
  • Total Time
    Prep: 55 min. Bake: 20 min. + chilling
  • Makes
    12 servings


  • 1/2 cup slivered almonds, toasted
  • 3 tablespoons sugar
  • 1-2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 1/4 cup heavy whipping cream
  • 2/3 cup white baking chips
  • 2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup dried cranberries
  • 1/3 cup orange juice
  • 2 tablespoons butter
  • 2/3 cup white baking chips
  • 2 teaspoons shortening
  • 1/3 cup slivered almonds, toasted


  • 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 sides of an ungreased 9-in. fluted tart pan with removable bottom.
  • Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack.
  • 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.
  • 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.
  • In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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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