Cranberry White Chocolate Tart
½ cup (110g) unsalted butter, room temperature
¼ cup (30g) powdered sugar
1/4 tsp (1g) salt
Mix until light and creamy
1 egg
Mix until creamy
1/2 cup (50g) ground almonds (almond flour)
1 1/4 cup (160g) all-purpose flour
Stir until combined
Do not overwork the dough
Refrigerate for at least 30 minutes
10 oz (300g) cranberries, fresh or frozen
1/3 cup (70g) sugar
2 tbsp (30ml) orange juice
bring to a boil over medium-high heat, stirring constantly
simmer for about 5 minutes or until thickens
sieve
zest from an orange
Let it cool completely
Roll the dough into a circle larger than your tart pan
8-9 inch (20-23cm) tart pan
Refrigerate or freeze for 15-30 minutes
Prick with a fork
Parchment paper
Tart weights, rice or beans
Bake at 350°F (180°C) for 20 minutes
Remove the parchment paper and weights
Continue baking at 350°F (180°C) for 10-15 minutes more
1.5 oz (45g) white chocolate
1 tbsp (14 ml) vegetable oil
Melt over low heat
2 tbsp (20g) almonds, chopped
Spread over the crust
Refrigerate or freeze to set
Cranberry sauce
Smooth the top
Refrigerate until you prepare the chocolate ganache
6 oz (180g) white chocolate
¼ cup (60g) whipping cream
Melt over bain-marie over low heat
Pour over the cranberry layer
Refrigerate to set for at least 2 hours
Red currants
Sugar-coated cranberries
Cinnamon sticks
Powdered sugar