This beautiful, no bake tart has a gingersnap crust, a cranberry compote layer, a rich white chocolate ganache filling, whipped cream and sugared cranberries to make it look extra festive. It's decadent, but easy to make and makes for an impressive holiday dessert centerpiece!
This post is sponsored by Shamrock Farms. All opinions are our own.
This tart may sound complicated with four layers, but each layer is super easy to make and has minimal ingredients. Plus, no baking required!
It can be made up to a few days ahead of time, so it's an ideal Christmas dessert that you can check off your to-do list. This tart is absolutely delicious, and super decadent, so you can get away with serving more people by cutting small slices.
If you're more of a dark chocolate person, try our raspberry chocolate ganache tart instead! Or for something totally different, our peanut butter mousse pie might be more your speed.
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What You Need To Make This
- Gingersnaps: You can also use graham crackers for the crust.
- Butter
- Cranberries: Fresh or frozen work equally well!
- Orange juice, zest and liqueur: The liqueur is optional, but boosts the flavor.
- Maple syrup: To sweeten the cranberry sauce. Feel free to substitute with sweetener of your choice.
- White chocolate: You can use a bar (chopped finely) or good quality white chocolate chips.
- Heavy Whipping Cream: We use Shamrock Farms Heavy Whipping Cream in both the ganache and the whipped cream.
- Powdered sugar and vanilla
How To Make This Recipe
Add the cookies and melted butter to a food processor and pulse until it forms a fine crumb mixture. Press the crust mixture into a 9-inch tart pan with a removable bottom. Refrigerate while you make the filling.
Add all ingredients for the cranberry compote to a saucepan over medium heat. Stir well, then bring the mixture to a simmer, stirring occasionally.
Cook for about 10-15 minutes, then use the back of a wooden spoon or a masher to gently mash any whole cranberries. Remove from heat and let cool for a few minutes.
Use an offset spatula to spread the compote into a thin, even layer in your prepared tart crust.
Add the white chocolate and heavy cream to a microwave safe bowl. Melt in 30 second intervals, stirring between each interval, until the chocolate is fully melted.
Pour the ganache over the cranberry filling layer. Return to the refrigerator for 2 hours to set.
Before serving, whip the heavy cream, powdered sugar, and vanilla using a stand mixer or hand mixer until stiff peaks form.
Top the tart with whipped cream and sugared cranberries.
Storage
Keep leftovers wrapped tightly and stored in the refrigerator for up to 5 days. This tart is best enjoyed within the first 2-3 days – the longer it sits, the more the crust will soften.
Lexi & Beth's Top Tips
- Make sure to cook the compote until it's jammy and coats the back of a spoon. If it's too loose, it may bleed into the ganache, or make the crust soft.
- White chocolate is sensitive to heat – make sure to use gentle heat and stir well between each microwave interval. If you would rather play it safe, a double boiler is a better option.
- If you are assembling this tart ahead of time, wait to add the whipped cream and sugared cranberries until just before serving.
- This tart is best served cool to room temperature, not ice cold. If it's been in the fridge for a while, let it sit at room temperature for 20-30 minutes before serving.
More Holiday Dessert Recipes
Recipe
Cranberry White Chocolate Tart
Ingredients
Method
- Add the cookies and melted butter to a food processor and pulse until it forms a fine crumb mixture.
- Press the crust mixture into a 9-inch tart pan with a removable bottom.
- Place in the refrigerator while you make the filling.
- Add all ingredients to a saucepan over medium heat. Stir well, then bring the mixture to a simmer, stirring occasionally.
- Cook for about 10-15 minutes, then use the back of a wooden spoon or a masher to gently mash any whole cranberries. Remove from heat and let cool for a few minutes.
- Use an offset spatula to spread the compote into a thin, even layer in your prepared tart crust.
- Add the white chocolate and heavy cream to a microwave safe bowl. Melt in 30 second intervals, stirring between each interval, until the chocolate is fully melted.
- Pour the ganache over the cranberry filling layer. Return to the refrigerator for 2 hours to set.
- Before serving, whip the heavy cream, powdered sugar, and vanilla using a stand mixer or hand mixer until stiff peaks form.
- Top the tart with whipped cream and sugared cranberries (see how to make them here).
MB says
I don’t know what the heck I did, despite measuring/weighing every ingredient and pressing the crust down properly (and I have the correct sized pan) there was far too much ganache. I added as much as I reasonably could (there was probably 4-5 oz of ganache leftover), then put a plate underneath in the fridge so none would dribble over. Well it started to tilt slightly and spilled all over my fridge shelf and made a big mess to clean up.
Lexi Harrison says
Hi, I am so sorry to hear that! That is so strange, we definitely didn't have that issue. I will make a note in the recipe to only fill it until just below the crust line to be safe.
Julie says
So darn good I made it twice over Christmas!!
I seemed that my ganache layer would slide off the compote. I'm just wondering if I didn't quite melt it enough? Should you microwave it a little more than you think? Or is it because I used whipping cream. Should I be using something else? (We don't have shamrock here)
Erin says
Great recipe, lovely tart. I made this for the first time, including the sugared cranberries for the top, on Christmas morning to be eaten later that day. It was relatively easy to follow and turned out beautifully! The flavor was balanced and festive. My crust was a bit crumbly when I cut it but that was probably my fault. Definitely take it out of the fridge as suggested for 20 min before serving to ensure desired texture. I ate a piece 3 days later and even though the cranberries on top lost their snowy look, the tart itself was still delicious. I would recommend this dessert for those who like cranberry orange and white chocolate looking for a non bake stunner! Will make again.
Heather says
I made this for Christmas, and it got rave reviews from my family! I didn’t have any oranges, so I used lime zest and juice instead. It was so good with lime I’ll probably always make it this way. My daughter asked if we could also have it on New Year’s Eve.