This cranberry and white chocolate tart is wonderfully festive. The tart combines a crisp biscuit base, cranberry jam with a hint of orange, and a smooth white chocolate ganache. Decorated simply and with a winter touch – sprigs of rosemary and fresh cranberries. It doesn’t require much work, yet the flavour combination is fantastic. If you prefer, you can replace the simple biscuit base with a traditional shortcrust pastry tart base (for example with the addition of walnuts). Highly recommended!
Ingredients for the biscuit base:
- 250 g digestive biscuits
- 85 g butter, melted
- 1 teaspoon ground cinnamon
Place the biscuits, melted butter and cinnamon in a food processor and blend until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a strong bag (such as a zip bag) and crush them thoroughly with a rolling pin, then mix with the melted butter and cinnamon.
Prepare a 25 cm tart tin with a removable base. Press the biscuit mixture firmly into the bottom and sides of the tin.
Bake at 180°C for about 10 minutes, or until lightly golden. Remove and allow to cool while preparing the filling.
Ingredients for the cranberry jam:
- 400 g cranberries (fresh or frozen)
- 80 g sugar
- 50 ml orange juice
Place the cranberries, sugar and orange juice in a saucepan and mix. Bring to the boil and cook for several minutes until the cranberries burst and the mixture thickens slightly.
Remove from the heat and spread over the cooled biscuit base. Level the surface and allow to cool.
Ingredients for the white chocolate ganache:
- 300 g white chocolate, chopped
- 140 ml double cream
Heat the cream until almost boiling, then remove from the heat. Pour it over the chopped white chocolate and leave for 2 minutes. Stir until the chocolate melts and a smooth ganache forms. If needed, strain through a sieve. Pour the ganache over the cranberry layer in the tart.
Refrigerate the cranberry and white chocolate tart for about 12 hours (overnight) until set. Remove from the fridge and decorate with rosemary sprigs and sugared cranberries.
For decoration:
- sprigs of rosemary
- fresh cranberries
- 1 egg white
- caster sugar
Roll the cranberries in lightly beaten egg white, then coat them in caster sugar. Use them to decorate the tart.
Enjoy!
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