Description
Cranberry White Chocolate Swirl Tart is a festive, elegant dessert with a buttery crust, creamy white chocolate filling, and a vibrant cranberry swirl that adds both sweet-tart flavor and stunning holiday color.
Ingredients
- Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 1–2 tablespoons cold water
- Cranberry Swirl:
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- White Chocolate Filling:
- 8 oz white chocolate, chopped
- 1/2 cup heavy cream
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- Combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add cold water as needed and mix until dough comes together. Press into tart pan and prick with a fork.
- Bake 15–18 minutes or until lightly golden. Let cool fully.
- For cranberry swirl, combine cranberries, sugar, water, and lemon juice in a saucepan. Cook 8–10 minutes until thickened and berries burst. Cool, then blend and strain if smoother texture is desired.
- For filling, heat heavy cream until steaming, then pour over chopped white chocolate. Let sit 2 minutes, then stir until smooth. Cool slightly.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Mix in melted white chocolate until creamy.
- Spread filling into cooled tart crust.
- Dollop cranberry sauce on top and swirl with a toothpick or skewer to create a marble design.
- Refrigerate at least 2 hours before slicing.
Notes
- Strain cranberry purée for a silkier swirl.
- Chill the tart fully for clean, sharp slices.
- Use high-quality white chocolate for the best flavor.
- Add sugared cranberries on top for extra sparkle.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking / No-Bake
- Cuisine: American