Cranberry Lime White Chocolate Tart

In a serendipitous turn of events, I’m posting a Valentine’s Day dessert recipe an entire month early. But by no means should this delightfully refreshing tart be reserved for the February holiday—it’s appropriate any time.

This all started when a co-worker with a January birthday shared her preference for office birthday party treats as either “a chocolate peanut butter combination or something with fruit.” I debated making a decadent peanut butter cup cheesecake, but for a mid-morning party, that might be a little too rich. Then a recipe made years ago came to mind—a somewhat light tart with fruit in two forms, fresh lime curd and cranberries. Plus almonds are in the crust, so with the incorporation of cranberries, this should qualify as super food, am I right!?!

Decision made, and completely certain I owned the called for 11-inch tart pan with removable bottom (after all, I’ve made this before!), my search for it began. Even though it’s been almost 8 years since I last moved, there are a few things still in boxes and it had to be there if not in my kitchen. After digging through boxes several times with no luck, and not enough time to order one (even with Amazon Prime!), I had to go with my closest option, a heart-shaped pan with removable bottom. Thus, a Valentine’s Day dessert.

With the heart shape holding less than a round, I knew I would have extra of everything, so I made a cute little round version of the tart for Pete—because he’s such a sweetheart!

If you don’t have the 11-inch tart pan with removable bottom (the removable bottom is necessary to show off the sides of that pretty fluted crust), you can use a similar sized tart pan with regular bottom or improvise like I did and use a different shaped pan, but keep in mind you may need to adjust the amount of everything you put in that pan. I tried figuring out how to calculate the area of a heart so I could determine the ratio to the area of the 11” pan and that looked like too much work for me, but go for it if you’re so inclined!

The tart is quite a versatile dessert—you could play with the curd, making lemon instead of lime, or this time of year, be adventurous and go with blood orange, but then I’d cut the sugar to 1/3 to 1/2 cup. If you’re not big on cranberries, pick a different fruit that pairs well with the curd you opt for. Blueberries would be great with a lemon curd, raspberries or mango would suit the blood orange, etc. I love desserts you can tweak depending on preference or season.

Please note this is a recipe you’ll need to start a couple days before serving, but with a fairly small amount of hands on time. Most of the time involves chilling or cooling, so just plan a bit in advance. And this doesn’t have a rolled crust, you just press it over the bottom and up the sides of the pan—it’s so easy! Enjoy!

Cranberry Lime White Chocolate Tart

Adapted from this Bon Appetite recipe
Begin preparing the tart two days before you plan to serve it

Lime curd
1/2 cup fresh squeezed lime juice

1/2 teaspoon arrowroot or cornstarch

3/4 cup sugar

6 large egg yolks

1/2 cup (1 stick) unsalted butter, cut into 8 pieces

2 1/2 teaspoons grated lime zest

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/3 cup whole almonds, toasted, cooled

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1 teaspoon vanilla extract

Cranberry Topping
1/4 cup water

1 1/2 teaspoons arrowroot or cornstarch

2/3 cup sugar

3 tablespoons honey

One 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed

White Chocolate Cream

5 ounces white chocolate, chopped

1/2 cup plus 2 tablespoons sour cream

1/2 teaspoon vanilla extract

White chocolate curls

For crust: Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into a disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.

Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.

For lime curd: Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime zest. Cover; chill overnight.

For cranberry topping: Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar and honey. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 4-5 minutes. Cool completely (mixture will thicken).

For white chocolate cream: Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.

To assemble: Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cooled cranberry topping by tablespoonsful over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)

Carefully remove pan sides; transfer tart to a platter. Sprinkle white chocolate curls around edge of tart.


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