White Chocolate Cranberry Tart

- November 19, 2012 -

This tart is really simple to make, and is always a crowd pleaser. It can be made several days in advance and kept in the refrigerator.
You can also make mini tarts by cutting the pastry with a 2 in round cutter or biscuit cutter and press dough into a mini muffin tin. If you opt to make the mini tarts, keep an eye on the crust as you bake so as not to over brown.

White Chocolate Cranberry Tart



  1. Preheat oven to 350. Press Dove Olive Oil Pastry Crust into a 10 in tart shell with removable bottom. Prick bottom and sides with a fork. Line with parchment and fill with pie weights or dried beans. Bake shell for 15-18 minutes until golden brown. Cover edges with foil or a pie shield if browning too quickly. (mini tarts will take only about 12-15 minutes.) Let crust cool completely.
  2. Bring cream to a gentle boil along with vanilla bean and seeds. Let steep, tightly covered off the heat for 30 minutes. Remove vanilla bean and return to a gentle boil. (if using vanilla extract, skip the steeping step. Bring cream to a boil, stir in extract, and proceed to step 3)
  3. Pour hot cream over white chocolate chips in a heatproof, microwave safe bowl, Let stand for 2 minutes. Stir until all chips are melted. (If chips are not melting, microwave at 20 second intervals and stir until well combined).
  4. Pour white chocolate mixture into cooled tart shell, reserving 2 Tbsp. for drizzling on top. Refrigerate until firm, about 3 hours.
  5. Spread Dove Mandarin Spice Cranberry Sauce in tart shell on top of White Chocolate layer and smooth with an offset spatula. Reheat remaining 2 Tbsp. White Chocolate in microwave at 30 second intervals, stirring in between, until thin enough to drizzle with a spoon. Drizzle cranberry layer with warm white chocolate and return to refrigerator to set, about 2 hours. Cover with plastic wrap and keep chilled until ready to serve. Enjoy!!!

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