Recipe

White Chocolate & Cranberry Tart (GF)

updated on

‘Tis the season!

White chocolate and cranberry is such festive flavour combination and one that I love to indulge in during the winter months.

This tart is made up of a thin, crisp gluten-free shortcrust pastry case filled with a layer of sticky sweet homemade cranberry jelly and gorgeously creamy white chocolate ganache. Of course, if you don’t require a gluten-free diet then you can switch the pastry to the gluten-ous kind! The rest of the tart is naturally gluten-free.

I decided to splash out on decorations by designing a festive crescent made up of sugared cranberries, orange zest, rosemary and white chocolate drops. I’ve included a little tip on how to make sugared cranberries so you can have a go at this decoration too!

This recipe takes roughly 4-5 hours in total to make (including baking, chilling and final setting times) however it is possible to make each element in advance.

Ingredients:

For the gluten-free pastry:

  • 140 g gluten-free plain or white bread flour (I used a blend that included rice flour, maize flour, potato starch and tapioca starch)
  • 1 tbsp corn flour
  • 2 tsp granulated sugar
  • 3/4 tsp gluten-free baking powder
  • 1/2 tbsp xanthum gum (omit if your flour blend already contains it)
  • 1/2 tsp salt
  • 110 g unsalted butter, cold and cut into cubes
  • 1 egg (cold)
  • 1 tsp cider vinegar
  • 1 tbsp ice-cold water

For the cranberry jelly:

  • 200 g fresh cranberries
  • 200 g jam sugar
  • juice and zest of 1 orange

For the white chocolate ganache:

  • 200 g white chocolate
  • 120 ml double cream
  • pinch of salt

Optional decorations: fresh cranberries, rosemary, orange zest, white chocolate

Useful Equipment: mixing bowl, measuring jug, rolling pin, 8″ tart tin, baking beans (or rice), saucepan, spatula, heatproof bowl

To make sugared cranberries: Scatter out some granulated sugar on a baking tray. Mix 1 tbsp egg-white with 1 tbsp water. Cover the fresh cranberries in the egg white/water mix and roll in the sugar. Leave to one side to dry out completely.

Method:

To make the tart case:

  1. In a mixing bowl, combine all of the dry ingredients and mix together.
  2. Add the cubes of butter and rub into the dry mix with your fingertips until it resembles breadcrumbs.
  3. In a jug, beat together the egg, vinegar and water and pour it into the dry mix. Work the mixture together, adding more water if needed, until a soft dough forms.
  4. Wrap the dough in cling film and chill in the fridge for at least 1 hour (or overnight).
  5. Roll out the dough into a circle until it is about 5mm thick and roughly 10″ wide.
  6. Place into a greased tart tin and press into the pan, moulding up the sides of the tin. Trim any excess off the top and refrigerate again for at least 20 mins.
  7. Preheat the oven to 175 °C/350 °F; cover the tart case with baking paper and fill with baking beans (or dried rice) and bake in the oven for 10 mins. Remove the paper and beans and bake for a further 10 mins. Leave to cool completely in the tin.

To make the tart filling:

Start by making the cranberry jelly. This step can be done well in advance as it keeps really nicely if transferred to a sterilised jam jar for storage.

  1. Place all of your ingredients into a medium saucepan and stir over a medium heat until the sugar dissolves.
  2. Turn up the heat and allow the mixture to boil for 8-10 mins. It will start to thicken as it cools down.
  3. Set aside to use later or store in sterilised jam jars.

For the ganache:

  1. Break up the white chocolate and place in a glass bowl with the cream and a pinch of salt over a simmering saucepan of water on a low heat (bain marie). Stir until fully melted. (This step can also be done in a microwave, heating in 30 second intervals).
  2. Leave to cool until thickened (I like to place mine in the fridge for 10-15 mins).

Finish your tart by covering the cooled tart base of the tart with 3-4 tbsp of your cranberry jelly, spreading evenly. Pour your white chocolate ganache over the top. Place your tart in the fridge to set completely (at least 2 hours, overnight if possible). Decorate with sugared cranberries, rosemary and orange zest… or however you’d like! The tart will keep up to 5 days in the fridge. Enjoy!

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