Ingredients
Method
Crust:
- 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.
Cranberry Compote:
- 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.
White Chocolate Ganache:
- 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.
Whipped Cream:
- 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).
Notes
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.
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.