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

White Chocolate Cranberry Almond Tart

Sugared Cranberries
White Chocolate Cranberry Almond Tart
Prep Time
55 min
Cook Time
20 min
Yield
12 servings
Ingredients
- 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
- FILLING:
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1/2 cup dried cranberries
- 1/3 cup orange juice
- 2 tablespoons butter
- TOPPING:
- 2/3 cup white baking chips
- 2 teaspoons shortening
- 1/3 cup slivered almonds, toasted
Directions
- 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.
- 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 in pan.
- 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.
- 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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