If any of you have been here since last Christmas, you’ll remember my obsession with cramming cranberries into every other bake, right?
Well, guess whose returning, a year later, with a bake containing cranberries… I’ll let you take a moment to think… oh yeah, it’s me! Only this year, I’m sharing a couple of festive recipes with cranberries in (I do apologies to any cranberry lovers out there who I’ve disappointed due to this).
That being said, I really don’t think your going to be disappointed with todays recipe! I truly believe that this tart will fulfill any/all cranberry cravings you may be having this festive season.
Todays tart is actually inspired by a picture I came across whilst scrolling on Pinterest. I saw this photo and loved the way it looked super minimal yet still manages to catch your eye and get you wanting to bake your own.
By pure coincidence, I had actually planned on baking a festive tart as it was this year, so after seeing that photo, it felt like the nudge I needed to get my butt into gear and get baking my own version.
Usually, I follow the basics of a recipe (if it’s something I’ve not made before) and make little tweaks to put my own stamp on it BUT with todays tart, i had envisioned in my mind what I wanted it to look and taste like and tried my hardest to bring that vision to life. This is what I blooming love about baking, it’s a place to experiment with different ingredients and an amazing outlet for creativity to flow.
On the topic of different ingredients, one of the things I love about cranberries is that they pair so beautifully with other ingredients, so it gives you room to experiment. Taking inspiration from that photo above, I decided to pair my cranberry centre with a white chocolate ganache topping and a shortbread base – let’s just say, I knew it would be delicious, I just didn’t realise how delicious.
So, if this festive tart takes your fancy, get yourself into the kitchen and get baking with me:
Category: Desert / Sweet Treat
Serves: 12-14 Slices
Prep Time: 20 Minutes
Chill Time: 15 Minutes
Cook Time: 30-40 Minutes
Decorating Time: 15-30 Minutes
Overall Time: 60+ Minutes
Ingredients You Need For Shortbread Base:
- 100g Of Caster Sugar
- 226g Of Unsalted Butter
- 340g Of Plain Flour
- 2-3tsp Of Vanilla Extract
Ingredients You Need For Cranberry Centre:
- 2 Jars Of Cranberry Sauce
Ingredients You Need For White Chocolate Ganache:
- 300g Of White Chocolate
- 100ml Of Double Cream
Ingredients You Need For Decorating:
- 10 Springs Of Rosemary
- 75ml Of Water
- 200g Of Caster Sugar
- 2 Packets Of Plastic Frosted Red Berries (https://www.hobbycraft.co.uk/frosted-red-berry-picks-8-pieces/6535791000.html)
How To Make Shortbread Base:
- Firstly, gather together your equipment and ingredients and preheat the oven to 200C / 180C Fan / Gas Mark 6.
- Secondly, in a large bowl, cream together 226g of unsalted butter with 100g of caster sugar until light and fluffy.
- Next, mix in 2-3tsp of vanilla extract until combined.
- A little at a time, mix in 340g of plain flour until a dough forms.
- Now your shortbread dough has formed, gently press the shortbread into the sides and base of a large loose-bottomed pie tin (TIP: i made sure to press the shortbread into the edges of the pie tin a little thicker than usual so that it doesn’t break when removing from the tin later on).
- Once you’ve completed pressing your shortbread base into the pie tin, place the tin into the freezer for around 15 minutes. This helps to prevent the shortbread from shrinking once in the oven.
- When the 15 minutes is up, take the shortbread out the freezer and using a fork, prick the base all over.
- Place the shortbread into the oven for around 30-40 minutes, until the shortbread is lightly golden.
- As soon as the shortbread is baked, leave it in the tin to cool right down.
How To Make Cranberry Centre:
- When the shortbread has cooled down, spoon the cranberry sauce onto the base of the shortbread and spread out (don’t be stingy whilst doing this, make sure you use a generous amount of sauce to get a good cranberry flavour).
How To Make White Chocolate Ganache:
- Next, place the 300g of white chocolate and 100ml of double cream into a large microwaveable bowl.
- Place the bowl into the microwave and in 30 second blasts, blast the white chocolate / double cream mixture until smooth.
- Once smooth, take out the microwave and give it a good stir. Now, working quickly, pour the white chocolate ganache over the top of the cranberry sauce, making sure sure the entire base is covered.
- Now, place the tart into the fridge for a couple of hours to allow the ganache to set.
How To Decorate The Tart:
- Lastly, it’s time to decorate! Prepare a large baking tray with parchment paper and then, set aside.
- In a small saucepan over a low heat, add 150g of caster sugar and 75ml of water. Stir occasionally until the sugar has fully dissolved.
- Once the sugar has dissolved, remove from heat and allow to cool.
- Roll the rosemary sprigs in the cooled sugar syrup. When fully coated, lift the rosemary to allow any excess to drip off then place onto the prepared baking tray (make sure there’s space between the rosemary so they don’t stick together).
- Now, sprinkle the left over caster sugar over the top of the wet rosemary. This allows the sugar to stick.
- Leave the rosemary on the baking tray to harden for a couple of hours.
- Take the tart out the fridge and carefully remove the tart from the pie tin and place onto a serving plate.
- Finally, place the sprigs of rosemary on top of the tart. Then, cut the picks off the red berries and place the berries around the rosemary.
That’s your White Chocolate & Cranberry Tart prepared, chilled, baked and decorated ready for you to enjoy!
I know the recipe may look long but honestly guys, this is such a easy recipe to follow and the outcome is absolutely delicious!
I knew I wanted to make a tart this Christmas and I’m chuffed to bits with this one. The flavours work so beautifully together.
Let me know in the comments below if you make this tart yourself and if you do, what your thoughts are on it. Is this the Christmas tart recipe your soul desperately needed this festive season?
Sending you all tons of love & hugs as always,