American cuisine
Easy

White Chocolate, Cranberry, and Gingerbread Tart

White Chocolate, Cranberry, and Gingerbread Tart
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A Christmassy joyful occasion tart! A layer of creamy white chocolate ganache, topped with a smooth and sharp-tasting cranberry jelly, sits inside a sweet ginger pastry shell. This will be a stunning festive treat.

Recipe
PRE TIME: 3 hr
COOKING TIME: 30 min
TOTAL TIME: 3 hr 30 min
2 SERVING
Ingredients:
  • Gingerbread Pie Crust
  • [Dry Ingredients]
  • cup All-purpose flour
  • 2 tbsp. Dark brown sugar
  • 1 tsp. Cinnamon powder
  • 1/4 tsp. Allspice
  • 1/8 tsp. Cloves
  • 1/2 tsp. Salt
  • For step 2
  • 4 oz. Unsalted Butter
  • 1 tsp. Ginger, Minced
  • Liquid Ingredients
  • 2 tbsp. Cold water
  • 1 tbsp. Molasses
  • 1 tsp. Vanilla extract
  • White Chocolate Ganache
  • 6 oz. Heavy cream
  • 12 oz. White chocolate
  • 1/8 tsp. Salt
  • 1 oz. Unsalted room-temperature butter
  • Cranberry Jelly
  • 3 cup Cranberry
  • 1 large Apple
  • 1 cup Granulated Sugar
  • 1 pinch Salt
  • 1/2 cup Cold Water
  • 1 tsp. Vanilla Extract
  • Garnish
  • White chocolate, to taste
  • Candied cranberry, to taste
Directions:
Step 1
Step 1
1
【Gingerbread Pie Crust】Mix [Dry Ingredients] together in the bowl of a stand mixer fitted with the paddle.
Step 2
Step 2
2
Add in cold, cubed butter and fresh ginger, and mix until crumbly, and butter is no larger than pea-sized. (If a few larger pieces of butter remain, rub them into the flour by hand.)
Step 3
Step 3
3
Mix together cold water, molasses, and vanilla.
Step 4
Step 4
4
Stream into pie dough and mix just until the dough starts to come together and no dry flour remains in the bottom of the bowl. Do not overmix.
Step 5
Step 5
5
Chill 30 minutes, then roll into a ⅛” thick round. Use the tart pan to make sure the dough is big enough to come up the sides of the pan with a little overhand.
Step 5
Step 5
6
Chill 30 minutes more.
Step 6
Step 6
7
Line the tart mold. Chill in the freezer for 10 minutes.
Step 7
Step 7
8
Then trim the edges of the pie dough using a paring knife or offset spatula. Reserve dough scraps in case you need to patch any cracks that form as the tart bakes.
Step 8
Step 8
9
Line the tart crust with a sheet of parchment paper and fill with baking weights that come up to the edge of the tart.
Step 9
Step 9
10
Bake at 350°F/180°C for 15 minutes, then carefully remove parchment paper and pie weights and bake another 10-15 minutes, until the crust is golden brown at the edges, and the center of the tart dough is completely baked.
Step 10
Step 10
11
Cool to room temperature.
Step 11
Step 11
12
【White Chocolate Ganache】Bring cream to a simmer.
Step 12
Step 12
13
Put chocolate and salt in a food processor and pulse to break up into small pieces.
Step 13
Step 13
14
When cream simmers, pour over chocolate and let sit one minute to melt chocolate.
Step 14
Step 14
15
Pulse until smooth, scraping down the sides of the food processor a couple of times.
Step 15
Step 15
16
When chocolate is melted, add in butter cubes, one at a time, and blend to melt.
Step 16
Step 16
17
Pour into baked and cooled pie crust. Chill in the freezer to set. (Make sure the tart is completely flat and level.)
Step 17
Step 17
18
Put all [Cranberry Jelly] ingredients except vanilla in a saucepan.
Step 18
Step 18
19
Bring to a boil, then lower to a simmer. Cook until all of the cranberries have burst, stirring occasionally, about 10 minutes.
Step 19
Step 19
20
Remove from heat, add vanilla.
Step 20
Step 20
21
Press through a mesh strainer.
Step 21
Step 21
22
Cool for 30 minutes at room temperature, then carefully pour over a cold white chocolate layer.
Step 22
Step 22
23
Chill at least 30 minutes in the fridge to set.
Step 23
Step 23
24
Garnish with White chocolate and candied cranberry.
Step 24
Step 24
25
Enjoy!
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