Name: Cranberry White Chocolate Tart
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker or shortbread cookie crumbs; 6 tbsp unsalted butter, melted; 8 oz white chocolate chips or chopped white chocolate; 1/2 cup heavy cream; 8 oz cream cheese, softened; 2 cups fresh or frozen cranberries; 1/2 cup granulated sugar; 1/4 cup orange juice or water; 1 tsp orange zest (optional); Pinch of salt

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This Cranberry White Chocolate Tart is one of those elegant yet surprisingly easy desserts that I love to make for the holidays—or whenever I want to impress without too much stress. The creamy white chocolate filling is rich and smooth, and the tart cranberry topping gives it a bright, festive contrast. Nestled in a buttery crust, this dessert hits that perfect balance of sweet and tangy.

Why You’ll Love This Recipe

I love this recipe because it’s a showstopper that doesn’t require complicated steps. The tart cranberries cut through the sweetness of the white chocolate, making each bite refreshing and indulgent at the same time. The textures work beautifully—the crisp crust, silky filling, and slightly chewy cranberry layer. It’s a great make-ahead dessert, too, which makes it ideal for entertaining or holiday prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker or shortbread cookie crumbs
Unsalted butter, melted
White chocolate chips or chopped white chocolate
Heavy cream
Cream cheese, softened
Fresh or frozen cranberries
Granulated sugar
Orange juice or water
Orange zest (optional, for added flavor)
Pinch of salt

Directions

I start by making the crust—mixing the crumbs with melted butter and pressing the mixture into the base and sides of a tart pan. I bake it at 350°F (175°C) for 8–10 minutes until lightly golden, then let it cool.
For the filling, I melt the white chocolate with some of the cream, either in a double boiler or microwave. I let it cool slightly.
In another bowl, I beat the softened cream cheese until smooth, then slowly mix in the melted white chocolate mixture until well combined and creamy.
I pour the filling into the cooled crust, smoothing it out evenly, and refrigerate for at least 1–2 hours to set.
Meanwhile, I make the cranberry topping by simmering cranberries with sugar, orange juice, zest, and a pinch of salt until the berries pop and the mixture thickens. I let it cool to room temperature.
Once the tart is set, I spoon the cooled cranberry mixture over the white chocolate layer and chill again until ready to serve.

Servings and timing

This tart serves about 8 people. It takes around 20 minutes to prep, plus about 10 minutes of baking for the crust and 2 hours (or more) of chilling time. I usually make it a few hours ahead or even the day before to save time.

Variations

I sometimes use a chocolate cookie crust for a richer base.
For an extra citrusy note, I add a splash of orange liqueur to the cranberry topping.
I’ve also folded a bit of whipped cream into the white chocolate filling for a lighter texture.
When I want a firmer tart, I use less cream in the filling or add a bit of gelatin.
I swap cranberries for raspberries when cranberries aren’t in season—it’s equally delicious.

storage/reheating

I store the tart in the refrigerator, covered, for up to 4 days. It tastes even better the next day as the flavors meld together. I don’t recommend freezing the whole tart, but the crust and cranberry topping can both be made ahead and frozen separately. There’s no reheating needed—this dessert is best served chilled.

FAQs

Can I use dried cranberries instead of fresh?

I prefer fresh or frozen cranberries because they give the topping that juicy, tangy texture. Dried ones won’t break down the same way.

Can I make this tart ahead of time?

Yes, I often make it the day before. It holds up beautifully in the fridge and actually tastes better after a few hours of chilling.

What type of white chocolate works best?

I use high-quality white chocolate bars or chips. Avoid baking white chocolate with a waxy texture—it won’t melt smoothly.

Can I make it gluten-free?

Yes, I use gluten-free cookies or crackers for the crust and make sure all other ingredients are gluten-free.

How do I prevent the crust from getting soggy?

I make sure the crust is fully cooled and set before adding the filling. If I want extra insurance, I chill it for a bit after baking before pouring in the white chocolate layer.

Conclusion

Cranberry White Chocolate Tart is a beautiful, flavorful dessert I love bringing to the table for special occasions. It’s easy to make ahead, stunning to look at, and even better to eat. The mix of creamy, tart, and sweet makes it a perfect finish to any meal—especially when I want something festive but simple to prepare.

Cranberry White Chocolate Tart

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This Cranberry White Chocolate Tart is a festive, elegant dessert with a buttery cookie crust, creamy white chocolate filling, and a bright, tangy cranberry topping. It’s perfect for holidays or any special occasion where you want to impress with minimal effort.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Yield: 1 tart (serves 8)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups graham cracker or shortbread cookie crumbs
6 tbsp unsalted butter, melted
8 oz white chocolate chips or chopped white chocolate
1/2 cup heavy cream
8 oz cream cheese, softened
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup orange juice or water
1 tsp orange zest (optional)
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). In a bowl, mix cookie crumbs and melted butter until combined.
Press the mixture into the base and sides of a tart pan. Bake for 8–10 minutes until lightly golden. Let cool completely.
Melt the white chocolate with heavy cream in a double boiler or microwave. Stir until smooth and let cool slightly.
In another bowl, beat the cream cheese until smooth. Gradually add the white chocolate mixture and beat until creamy.
Pour the filling into the cooled crust and smooth out. Refrigerate for at least 1–2 hours until set.
In a saucepan, combine cranberries, sugar, orange juice, zest, and salt. Simmer over medium heat until berries pop and mixture thickens. Let cool to room temperature.
Spoon the cooled cranberry mixture over the set tart. Chill again until ready to serve.