Swirled White Chocolate-Cranberry Tart
Serves 2 | with Graham Cracker Crust
Creamy white chocolate and tart cranberry spread are a match made in heaven when it comes to this easy and decadent dessert. Encased in a buttery brown sugar-graham cracker crumb crust, it's the perfect post-dinner treat!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350ºF. Remove cream cheese from the fridge and set aside in a warm place to soften. Melt 6 tbsp butter in the microwave or in a small pot. Add melted butter, brown sugar, graham cracker crumbs and 1/4 tsp salt to a medium bowl. Stir to combine until coarse crumbs form.Transfer crumbs to a 9-inch pie dish, then pat graham cracker crumb mixture into the bottom of the dish and about 1-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.)Bake crust in the middle of the oven until lightly golden-brown, 12-14 min. Set aside on a wire rack to cool, 10 min.Transfer pie dish to the freezer to cool completely, 10 min.
Meanwhile, place white chocolate chips and 1/8 tsp salt in a medium metal bowl.Add cream to a small pot over medium-high heat. Cook stirring constantly, until mixture comes to a simmer, 2-3 min.Immediately pour cream over chocolate. Let sit for 1 min, then whisk until smooth.Place in the fridge to cool slightly, 10 min.Remove white chocolate mixture from fridge and add cream cheese. Beat using an electric hand mixer or whisk until mixture is smooth and soft peaks form, 2-3 min.
Transfer white chocolate filling to graham cracker crust, then smooth the surface using a spatula. Spoon cranberry spread over white chocolate filling in teaspoon-sized dollops. Insert a small knife or skewer into the filling and gently swirl cranberry spread throughout.
Transfer tart to the fridge until firm, 1 hour. Cut into slices using a sharp knife.