Cranberry Tart

styled by KATE ASHLEY
photography by KELLY MOORE CLARK
RECIPE FROM SHERISILVER.COM

This white chocolate cranberry tart combines creamy white chocolate with tangy cranberries for a festive holiday dessert. Perfect for the Christmas season, it’s sure to impress guests.

WHAT YOU NEED
For the crust:
6 ounces graham crackers (11 sheets)
4 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons granulated sugar

For the cranberry filling:
12 ounces cranberries, fresh or frozen
1/2 cup granulated sugar
2 teaspoons cornstarch
1/2 cup water

For the white chocolate ganache filling:
12 ounces white chocolate, chopped
1/2 cup heavy or whipping cream
4 tablespoons unsalted butter

For the garnish:
Sugared cranberries
Plain cranberries
Rosemary sprigs

INSTUCTIONS:
Pre-heat the oven to 350 degrees. Spray a 9” fluted tart pan with removable bottom with non-stick cooking spray. Place the graham crackers, melted butter and sugar into a food processor and pulse till fine crumbs form. Press the crumbs firmly into the bottom and sides of the pan. Place on a baking sheet and bake till light golden brown, about 8 minutes. Remove from the oven and let cool.

Make the cranberry filling:
Place the cranberries, sugar, cornstarch and water into a medium saucepan. Bring to a boil over medium heat, stirring frequently. Reduce the heat and simmer for 10 minutes. Remove from heat and cool completely (you can pop the pan in the fridge to speed things up if you like).

Make the white chocolate ganache filling:
Place the chopped chocolate into a medium bowl. Heat the cream and butter in a small saucepan, stirring frequently, until the butter is melted and small bubbles appear around the edges. Immediately pour the cream over the chocolate and whisk till smooth.

Assemble the tart:
Spread enough of the cranberry filling into the tart to come about halfway up the sides. Use a small angled spatula to smooth and level. Pour the ganache over, stopping when it comes level with the top of the crust. Refrigerate overnight. Before serving, garnish with sugared cranberries and rosemary sprigs if using.