White Chocolate-Cranberry-Pecan Tart Recipe

5 1 1
White Chocolate-Cranberry-Pecan Tart Recipe
White Chocolate-Cranberry-Pecan Tart Recipe photo by Taste of Home
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White Chocolate-Cranberry-Pecan Tart Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 cup fresh or frozen cranberries
  • 1 cup pecan halves
  • 1 cup white baking chips
  • 3 large 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

Preheat oven to 350°. 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 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 16 servings.
Originally published as White Chocolate-Cranberry-Pecan Tart in Taste of Home Christmas Annual Annual 2012, p155

Nutritional Facts

1 slice (calculated without whipped cream): 266 calories, 13g fat (4g saturated fat), 44mg cholesterol, 86mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • Pastry for single-crust pie (9 inches)
  • 1 cup fresh or frozen cranberries
  • 1 cup pecan halves
  • 1 cup white baking chips
  • 3 large 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
  1. Preheat oven to 350°. 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.
  2. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 16 servings.
Originally published as White Chocolate-Cranberry-Pecan Tart in Taste of Home Christmas Annual Annual 2012, p155

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kkl04 User ID: 2599438 112356
Reviewed Jan. 11, 2014

"This was absolutely delicious and is a family fav for sure. So much easier than making individual tarts. So glad this recipe was shared."

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