White Chocolate, Cranberry, and Gingerbread Tart

Name: White Chocolate, Cranberry, and Gingerbread Tart
Prep time: 3 hr
Cook time: 30 min
Total time: 3 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: Gingerbread Pie Crust; [Dry Ingredients]; 1¼ cup All-purpose flour; 2 tbsp. Dark brown sugar; 1 tsp. Cinnamon powder; 1/4 tsp. Allspice; 1/8 tsp. Cloves; 1/2 tsp. Salt; For step 2; 4 oz. Unsalted Butter; 1 tsp. Ginger, Minced; Liquid Ingredients; 2 tbsp. Cold water; 1 tbsp. Molasses; 1 tsp. Vanilla extract; White Chocolate Ganache; 6 oz. Heavy cream; 12 oz. White chocolate; 1/8 tsp. Salt; 1 oz. Unsalted room-temperature butter; Cranberry Jelly; 3 cup Cranberry; 1 large Apple; 1 cup Granulated Sugar; 1 pinch Salt; 1/2 cup Cold Water; 1 tsp. Vanilla Extract; Garnish; White chocolate, to taste; Candied cranberry, to taste

A Christmassy joyful occasion tart! A layer of creamy white chocolate ganache, topped with a smooth and sharp-tasting cranberry jelly, sits inside a sweet ginger pastry shell. This will be a stunning festive treat.

Chef Eve Bergazyn

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White Chocolate, Cranberry, and Gingerbread Tart

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Recipe

PRE TIME: 3 hr

COOKING TIME: 30 min

TOTAL TIME: 3 hr 30 min

2 SERVING

Ingredients:

Gingerbread Pie Crust
[Dry Ingredients]
1¼ cup All-purpose flour
2 tbsp. Dark brown sugar
1 tsp. Cinnamon powder
1/4 tsp. Allspice
1/8 tsp. Cloves
1/2 tsp. Salt
For step 2
4 oz. Unsalted Butter
1 tsp. Ginger, Minced
Liquid Ingredients
2 tbsp. Cold water
1 tbsp. Molasses
1 tsp. Vanilla extract
White Chocolate Ganache
6 oz. Heavy cream
12 oz. White chocolate
1/8 tsp. Salt
1 oz. Unsalted room-temperature butter
Cranberry Jelly
3 cup Cranberry
1 large Apple
1 cup Granulated Sugar
1 pinch Salt
1/2 cup Cold Water
1 tsp. Vanilla Extract
Garnish
White chocolate, to taste
Candied cranberry, to taste

Directions:

Step 1

【Gingerbread Pie Crust】Mix [Dry Ingredients] together in the bowl of a stand mixer fitted with the paddle.

Step 2

Add in cold, cubed butter and fresh ginger, and mix until crumbly, and butter is no larger than pea-sized. (If a few larger pieces of butter remain, rub them into the flour by hand.)

Step 3

Mix together cold water, molasses, and vanilla.

Step 4

Stream into pie dough and mix just until the dough starts to come together and no dry flour remains in the bottom of the bowl. Do not overmix.

Step 5

Chill 30 minutes, then roll into a ⅛” thick round. Use the tart pan to make sure the dough is big enough to come up the sides of the pan with a little overhand.

Step 5

Chill 30 minutes more.

Step 6

Line the tart mold. Chill in the freezer for 10 minutes.

Step 7

Then trim the edges of the pie dough using a paring knife or offset spatula. Reserve dough scraps in case you need to patch any cracks that form as the tart bakes.

Step 8

Line the tart crust with a sheet of parchment paper and fill with baking weights that come up to the edge of the tart.

Step 9

Bake at 350°F/180°C for 15 minutes, then carefully remove parchment paper and pie weights and bake another 10-15 minutes, until the crust is golden brown at the edges, and the center of the tart dough is completely baked.

Step 10