Bursts of cranberry accompanied by a honey graham crust with beautiful, frosted berries for decortion.
This cranberry Winter tart makes such a gorgeous dessert and is so delicious. I make a few different tarts in a similar way with different toppings/decor, and they always get a lot of attention at gatherings.
Frosted toppings-
To get the beautiful, frosted berries and rosemary we will boil 1 cup of water and 1/4 cup of sugar. Add the berries, herbs and simmer for 6-7 minutes then move to plate with sugar and roll them in it to coat. Let dry.
Doesn’t that look lovely?
They make a festive topping and it takes the tart over the top, dressed to impress if you will! Accompanying the berries is shaved white chocolate and some of the buttered ground graham crackers used to make the crust.
Maginfic!
Lets get started!
Winter Cranberry Tart
Gourmet dessert that is as delicious as it looks! Perfect for the holidays and parties.
Equipment
- tart pan
Ingredients
Crust
- 1 1/2 cups honey graham crackers
- 1/3 cup sugar
- 6 tbsp butter, melted
- 1/2 tsp cinnamon
Tart
- 3 cups fresh cranberries
- 1/4 cup lemon juice
- 1/4 cup water
- 5 egg yolks
- 1/2 cup butter, softened
- 2 tsp vanilla extract
Toppings
- shaved or grated white chocolate
- handful of cranberries
- 2 sprigs rosemary
- graham cracker crust leftovers or crushed graham crackers
Instructions
Crust
- Heat the oven to 350°
- In a food processor or blender, combine all the crust ingredients. Pulse or blend until the crackers are wet and crumbled. Using a 9" tart or pie pan, pour the graham mixture in the pan and press down to fit or form a crust. I like to use the bottom of a clean coffee mug. Press the sides of the pan or tart and just try to make it even.
- Bake for 8 minutes. Remove and let cool completely
Filling
- 1st we need to cook the cranberries. In a saucepan, add the berries and a 3/4 cup of water. Cook on med heat until they begin to pop, stir once they start to pop and continue for 15 minutes or until they are finished popping. I like to place a cooking screen over the pan because it can get messy.
- When the berries are cooked, pour into a blender. Puree until smooth.
- Now back to the saucepan, pour the puree in, add the sugar and yolks. Cook on medium heat. Now add the cornstarch and lemon, whisk until smooth and incorporated. Cook until it begins to thicken. Now add the butter and vanilla. Whisk until smooth.
- Pour the mixture into the tart shell.
- Refrigerate overnight or at least 5 hours.
- While the tart cools, you can frost the berries. I like to frost rosemary as well because it adds such a beautiful touch. To do this, boil 1 cup of water and 1/4 cup of sugar. Add the berries, herbs and simmer for 6-7 minutes then move to plate with sugar and roll them in it to coat. Let dry.
- Another topping I add is grated or shaved white chocolate. You can add allover or create a beautiful design. In addition, I like to crumble a bit of the crust mixture on as well. It does melt on your fingertips and get messy so work quickly.
- Add some frosted berries and rosemary if you desire. It looks so beautiful and tastes amazing.
- ENJOY!
