Cranberry Tart

Difficulty:

1/5

Yield: 10 – 12 servings

Tangy ruby red cranberries and bright green pistachios float in a bed of creamy white chocolate cradled in a nest of graham cracker crust. It is a show stopper tart that tastes even better than it looks…and that is saying something!

Ingredients:

1 ½ cups (375 ml) fresh cranberries
½ cup (125 ml) white sugar
½ (125 ml) cup water
1- 9 inch (22 cm) premade graham cracker crust

White chocolate filling:

340 grams 11 oz white chocolate
¾ cup (187 ml) 35% cream

Candied cranberries:

2 cups (500 ml) sugar
2 cups (500 ml) water
1 cup (250 ml) fresh cranberries
½ cup (125 ml) white sugar
½ cup (125 ml) roughly chopped pistachios

Method:

Place cranberries, sugar and water into a small saucepan set over medium heat. Simmer for 10 minutes.

Cool mixture completely.

Place the graham crust in a preheated 350F (176°C) oven for 10 -15 minutes or until just turning brown on the edges.

Remove and cool completely.

Spread the cooled cranberry mixture evenly on the bottom of the crust.

To make the white chocolate filling chop the chocolate fine and place in a medium bowl.

Place the cream in a small saucepan set over moderate heat and bring to a simmer.

Remove from heat and pour the hot cream over the chopped chocolate.

Cover with plastic wrap and let sit for 10 minutes.

Remove plastic wrap and stir with a spatula until melted and smooth.

Pour into crust and refrigerate until set.

Meanwhile make candied cranberries.

In a medium sauce pan add the 2 cups (500ml) sugar and 2 cups (500ml) water and set over medium high heat.

Bring mixture to a boil and cook for 5 minutes. Remove from heat.

Add cranberries and allow to sit 2-3 hours and up to overnight in sugar syrup.

Remove with slotted spoon shake off excess syrup and toss in the sugar to coat completely.

Remove berries and place on a parchment lined tray to dry for about 5 minutes.

Remove tart from the refrigerator and top with chopped pistachio and candied cranberries.

To serve place hot water in a container large enough to cover blade of knife. Dip knife into the water and let sit 30 seconds. Wipe knife and make desired portion cuts. Repeat dipping knife in hot water for clean even cuts.