White Chocolate Cranberry Almond Tart Recipes
WHITE CHOCOLATE CRANBERRY ALMOND TART
A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.
Nutrition Facts : Calories 393 calories, Fat 18g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 115mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
CRANBERRY ALMOND TART
Make and share this Cranberry Almond Tart recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 1 9inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cranberries: bring orange juice and sugar to a boil.
- Add cranberries, remove from heat and let cool.
- Filling: Beat almond paste and sugar until smooth.
- Add remaining ingredients and beat until blended.
- Assembly: Spread filling in tart shell.
- Drain cranberries and place on top of filling.
- Sprinkle with almonds to cover.
- Bake until puffed, crust is done and almonds are golden, then cool.
- Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.
ALMOND CRANBERRY TART
"Cranberries and currant jelly make a jewel-toned filling for the cookie-type crust of this dessert," notes field editor Billie Moss of El Sobrante, California.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes. , Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. , Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 352 calories, Fat 15g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.
CRANBERRY WHITE CHOCOLATE TARTS
From Chatelaine.com: "pastry cups get royal treatment with this rich, creamy filling" By Rheanna Kish and The Canadian Living Test Kitchen
Provided by Lambkyns
Categories Tarts
Time 30m
Yield 24 mini-tarts
Number Of Ingredients 6
Steps:
- Bake mimi-tart shells according to package instructions. Let cool in pans on rack.
- Meanwhile, in saucepan, cover and heat cranberries with liqueur over medium-low heat until steaming,.
- Let stand until softened.
- Finely chop.
- In small saucepan, heat cream just until boiling.
- Remove from heat.
- Whisk in chocolate and butter until melted.
- Divide cranberries among tart shells.
- Top with chocolate/cream mixture.
- Refrigerate until set, 2 hours.
- (Make-ahead:Cover and refrigerate for up to 2 days.).
Nutrition Facts : Calories 20.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 2.9, Sodium 4.9, Carbohydrate 1.6, Fiber 0.1, Sugar 1.4, Protein 0.2
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