Holiday White Chocolate Cranberry Tart is a festive dessert that combines smooth white chocolate, tart cranberries, and a buttery crust for a stunning seasonal treat. It’s rich, vibrant, and perfect for sharing during the holidays.It’s the kind of dessert I love to serve for gatherings — easy to prepare in advance and always the first thing to disappear.
Why You’ll Love This Recipe
I love how this tart delivers on both flavor and presentation. The combination of white chocolate and cranberries strikes the perfect balance of sweet and tart, while the buttery shortcrust base keeps it grounded. It’s not overly fussy, but it looks impressive enough for any special occasion. Whether I’m prepping it for Christmas dinner or a cozy winter get-together, this dessert never fails to impress. Plus, it’s make-ahead friendly — a huge bonus during busy holiday prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ¼ cups all‑purpose flour
⅓ cup powdered sugar
½ cup cold unsalted butter, cubed
1 egg yolk
8 oz white chocolate, chopped
¾ cup heavy cream
2 tablespoons unsalted butter
1 cup fresh cranberries (or frozen, thawed)
¼ cup granulated sugar
1 teaspoon vanilla extract
Zest of 1 orange
Directions
I start by preheating my oven to 350°F (175°C). In a bowl, I mix flour and powdered sugar, then cut in the cold butter until it resembles coarse crumbs. After adding the egg yolk, I mix until a dough forms.
I press the dough evenly into a 9-inch tart pan with a removable bottom, making sure the sides are well-covered.
I bake it for 15–18 minutes, just until the edges are lightly golden. Then I let it cool completely.
For the filling, I melt the white chocolate and heavy cream together over a double boiler, stirring until smooth. After removing it from the heat, I stir in butter, vanilla, and orange zest, and let it cool slightly.
In a saucepan, I cook the cranberries with sugar and a bit of water until they burst and the sauce thickens — about 8–10 minutes. Once it’s done, I allow it to cool.
I pour the white chocolate mixture into the cooled tart shell, smoothing the top. Then I spoon the cranberry mixture over it, using a knife to gently swirl it for a marbled look.
I chill the tart in the refrigerator for at least 2 hours before serving, so everything sets nicely.
Servings and timing
Servings: 8 slices
Prep Time: 25 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes
Calories: Approximately 380 kcal per slice
Variations
I sometimes add a splash of orange liqueur to the cranberry mixture for a more sophisticated twist.
If I’m short on white chocolate, I use half white and half cream cheese for a slightly tangier filling.
For a nutty finish, I sprinkle crushed pistachios or almonds on top before serving.
I’ve also tried this with a chocolate crust for a deeper contrast — it’s rich and indulgent.
Swapping the cranberry for raspberries gives a slightly sweeter take on the tart that works well outside the holiday season.
Storage/Reheating
I keep the tart chilled in the refrigerator, covered tightly, for up to 3 days. The crust holds up well, and the flavors deepen over time. I don’t recommend freezing, as the texture of the white chocolate filling can change. If I need to soften the filling slightly before serving, I let the tart sit at room temperature for 10–15 minutes.
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FAQs
How do I prevent the tart crust from shrinking?
I always make sure to press the dough firmly into the tart pan and chill it briefly before baking. This helps reduce shrinkage and keeps the shape neat.
Can I make this tart a day ahead?
Yes, and I actually prefer to! I prepare the tart the night before and let it chill overnight. It slices cleaner and tastes even better the next day.
Can I use dried cranberries instead of fresh?
Fresh or frozen cranberries are ideal for the burst and tartness they provide. If I only have dried cranberries, I soak them in warm water or juice before cooking, but the texture will be different.
What kind of white chocolate should I use?
I choose high-quality white chocolate bars (not chips) for the smoothest melting and best flavor. The better the chocolate, the richer the filling.
Do I need a tart pan with a removable bottom?
Yes, I highly recommend it. It makes removing and serving the tart much easier without damaging the crust or presentation.
Conclusion
This Holiday White Chocolate Cranberry Tart brings a stunning balance of festive color and comforting flavor to any celebration. I love how simple it is to assemble, yet how luxurious it feels on the plate. Whether it’s for a holiday feast or just a cozy winter evening, this tart is one of my favorite ways to end a meal with a little wow factor.
📖 Recipe:
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Holiday White Chocolate Cranberry Tart
- Total Time: 2 hours 55 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A festive and elegant tart combining creamy white chocolate with tart cranberries in a buttery shortcrust shell. Perfect for the holidays, it’s visually striking and make-ahead friendly, making it a great choice for gatherings and special occasions.
Ingredients
1 ¼ cups all‑purpose flour
⅓ cup powdered sugar
½ cup cold unsalted butter, cubed
1 egg yolk
8 oz white chocolate, chopped
¾ cup heavy cream
2 tablespoons unsalted butter
1 cup fresh cranberries (or frozen, thawed)
¼ cup granulated sugar
1 teaspoon vanilla extract
Zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix flour and powdered sugar, then cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and mix until a dough forms.
- Press the dough evenly into a 9-inch tart pan with a removable bottom, ensuring the sides are well covered.
- Bake for 15–18 minutes or until the edges are lightly golden. Let the crust cool completely.
- Melt the white chocolate and heavy cream together over a double boiler, stirring until smooth.
- Remove from heat and stir in the butter, vanilla extract, and orange zest. Let the mixture cool slightly.
- In a saucepan, cook the cranberries with granulated sugar and a small splash of water over medium heat until they burst and the sauce thickens, about 8–10 minutes. Allow to cool.
- Pour the white chocolate mixture into the cooled tart shell and smooth the top.
- Spoon the cranberry mixture over the filling and use a knife to swirl for a marbled effect.
- Chill the tart in the refrigerator for at least 2 hours before serving.
Notes
Add a splash of orange liqueur to the cranberry mix for extra depth.
Substitute half the white chocolate with cream cheese for a tangier filling.
Top with crushed pistachios or almonds before serving for a nutty finish.
Try a chocolate crust for a richer variation.
Swap cranberries for raspberries for a non-holiday version.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
