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White chocolate tart with cranberries in caramel
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Prep Time:
65 minutes
Cook Time:
45 minutes
Total Time:
110 minutes
Decadent white chocolate tart topped with fresh berries and drizzled with caramel.
Ingredients:
  • 150g plain flour
  • 20.00 gm cocoa powder
  • 50g icing sugar
  • 80g cold unsalted butter, chopped
  • 3 eggs, 2 lightly beaten
  • 400g white chocolate, finely chopped
  • 250g frozen cranberries (unthawed)
  • 300ml pure (thin) cream
  • 100g brown sugar
Instructions:
  • In a food processor, blend flour, cocoa, and icing sugar until combined. Add butter and pulse until mixture resembles fine crumbs. Add 1 egg and pulse until dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
  • Prepare a 23cm loose-bottomed tart pan by greasing and lining it. Roll out pastry on a lightly floured surface and place it in the prepared pan. Refrigerate for 30 minutes.
  • Preheat the oven to 190°C. Dock the pastry base with a fork, line it with baking paper, and fill it with baking weights or rice. Bake for 8 minutes, then remove the paper and weights and bake for an additional 3 minutes until the pastry is crisp. Let it cool, then reduce the oven temperature to 160°C.
  • In a heatproof bowl, add the chocolate. Warm the thickened cream in a pan over medium-low heat until almost boiling. Pour the cream over the chocolate and stir until smooth. Let it cool slightly. Mix in the beaten eggs until well combined. Pour the mixture into the tart case and bake for 30-35 minutes until the filling sets with a slight wobble.
  • In a saucepan, gently mix thin cream and brown sugar over low heat until the sugar fully dissolves. Cook for 2-3 minutes, stirring occasionally, before allowing it to cool slightly.
  • Arrange a generous mound of frozen berries on top of the tart, then drizzle with the luscious warm caramel sauce before serving.

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