I must have died and gone to heaven…over this white chocolate cranberry tart!
I have a serious sweet tooth, although, through the years my sweet cravings have become more refined. Overly sugary treats are not my thing anymore. I’m not really chowing down on candy and Mars bars like I used to. Instead, I’m making tarts and artisan cookies. This Thanksgiving, I’m giving the joy of this white chocolate cranberry tart.
Initially, I stumbled across a vegan version of this tart on Pinterest. I’m not a vegan so I’m making a few alterations to this recipe, considering the personal tastes of my family. Because I am making this for family, I’m making quite a few for Thanksgiving; therefore, shortcuts are necessary. For the record, I’m not planning on turning this space into a recipe blog or anything, but from here on out, I will be sharing recipes for my favorite provisions. What can I say – I’m getting older and cooking and baking are two new things I take a lot of pride in.
Ingredients
Crust
9 inch pie crust (I used Keebler)
Cranberry Layer
2 cups cranberries (fresh or frozen)
1 cup water
1/4 cup maple syrup
1 tsp agar agar
White Chocolate Layer
⅔ cup coconut milk
¾ cup cacao butter
¼ cup maple syrup
Pinch of salt
12 oz bag white chocolate chips
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Directions
In a small saucepan, add cranberries, water and maple syrup. Let it simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. They will crack open and soak up the water and syrup creating a jam. Remove from heat. With a blender, purée cranberries and add a little bit of water if sauce is too thick. Return puree to the saucepan and add 1 tsp of agar agar powder and simmer for another 5 minutes. Let it cool for a couple minutes, then spread cranberry jam/sauce into the crust about half way, and let set in the fridge for another 15 minutes.
Now prep the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside. It’s best to let the cacao butter begin to melt before adding the chocolate.
In a blender, add maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter mixture and blend until fully combined. Once ready, pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with cranberries, white chocolate chips, and sprigs of greenery, and serve immediately. Enjoy!
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If you are interested in the vegan version of this tart, check out the original recipe, here. It’s the perfect dessert for the holidays. I hope that some of you guys give this tasty treat a try.
Happy Thanksgiving everyone!
I hope you are able to be with the ones you love over the holidays.
