Ingredients
Equipment
Method
- To make the crust, combine flour, sugar, and salt in a food processor. Pulse a few times to mix.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Add this to the food processor and pulse until the dough just begins to come together. Add more ice water, 1 teaspoon at a time, if needed.
- Turn the dough out onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit your tart pan. Press the dough into the pan and trim any excess.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, and bake for another 5-7 minutes, until lightly golden.
- While the crust bakes, prepare the filling. Place chopped white chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate and let it sit for 2 minutes, then whisk until smooth.
- In a separate bowl, toss the cranberries with the 1/4 cup of sugar.
- Pour the white chocolate mixture into the pre-baked tart shell. Sprinkle the sugared cranberries evenly over the top.
- Bake for 15-20 minutes, or until the filling is set and the cranberries are softened.
- Let the tart cool completely on a wire rack before removing from the pan and slicing.
Notes
For a smoother filling, you can add a tablespoon of butter to the white chocolate and cream mixture. This tart is best served at room temperature.