Festive White Chocolate & Cranberry Tart

This Cranberry Tart is the perfect centerpiece for your holiday gatherings, bringing together the tartness of fresh cranberries with a rich white chocolate ganache. The buttery, flaky crust and the hint of orange zest make it a festive treat that’s sure to impress your guests.

This original winter recipe was crafted by the talented Mateja Kobescak, the creative mind behind Muffin Munchies on Instagram. Known for her flair for hearty, comforting dishes, Mateja’s recipes are designed to bring warmth and joy to any occasion.

Let’s make this holiday season even sweeter by adding this dessert to your festive tables. 

Exciting news! From 29th November 2024 to 9am 23rd December 2024, share photos of your culinary creations to be in with a chance of winning a £100 Marks & Spencer voucher!

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Crust:

• 210g plain flour
• 150g cold butter, cubed
• 40g icing sugar
• Pinch of salt
• 1 egg yolk
• 1–2 tbsp cold water

Cranberry filling:

• 300g fresh or frozen cranberries
• 100g sugar
• 250ml water
• Zest of half an orange
• 1 heaped tbsp of cornstarch, dissolved in 2 tbsp water

White chocolate ganache: 

• 400g white chocolate, finely chopped
• 150g double cream
• 60g butter, softened

• In a large bowl, combine the flour, icing sugar and salt. Add the cold butter and work it into the flour with your fingers until it resembles coarse crumbs. Add the egg yolk and 1–2 tablespoons of cold water, mixing until the dough just comes together. Form into a disk, wrap in cling film and refrigerate for at least 30 minutes.
• In a medium saucepan, combine the cranberries, sugar, water and orange zest. Cook over medium heat, stirring occasionally, until the cranberries begin to pop.
• Add the cornstarch mixture to the saucepan and cook for an additional 2–3 minutes, stirring constantly until thickened. Set aside to cool completely.
• Preheat the oven to 180°C. Roll out the chilled dough on a lightly floured surface and fit it into a 27cm tart pan with a removable bottom. Trim any excess edges, then prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
• Blind bake for 15 minutes, then carefully remove the parchment paper and weights. Bake for an additional 5 minutes, or until the crust is golden. Let it cool slightly.
• In a small saucepan, heat the double cream until it just begins to simmer.
• Pour the hot cream over the finely chopped white chocolate in a heatproof bowl. Let sit for a minute, then stir until smooth. Add the softened butter and stir until melted and fully mixed in.
• Once the crust is cool, spread the cranberry filling evenly over the bottom.
• Pour the white chocolate ganache over the cranberry layer, spreading it evenly.
• Refrigerate the tart until set, this should take about 2 hours.
• Decorate as desired.