This wintery and festive white chocolate cranberry tart combines a pleasantly sour berry filling, a sweet, soft, and fluffy vanilla white chocolate layer that just melts in your mouth, and a crunchy cookie crust. This recipe is for those who want to make a showstopping holiday dessert without spending hours on it. This tart is beautiful, delicious, and easy to make.
White chocolate cranberry tart with balanced sweetness
The first thing that comes to my mind when I think of cranberries is sourness, and for me, desserts with these berries just have to have a slightly tart note. That’s why I choose unsweetened frozen cranberries for the filling and control the sweetness myself. If you prefer very sweet desserts, just replace frozen cranberries with thick cranberry jam: it will be even easier to prepare!

The white chocolate layer in this cake is vanilla-infused whipped white chocolate ganache, which is not as overpoweringly sweet as pure white chocolate and has a lovely light texture. Vanilla bean gives it a rich and luxurious flavor, but you can also make it with vanilla extract. People who have never tasted whipped white chocolate ganache can’t guess what the “white layer” is made of, but everyone agrees it’s delicious.
Trust me, this tart is easy to make
The ingredient list may look long, but it’s only because of spices. And they make this tart so festive! The hardest part of this recipe is waiting for the ganache to cool or for the cake to set completely. There is no baking involved at all! What could be better during the busy holiday season?



White Chocolate Cranberry Tart (No-Bake)

Wintery and festive white chocolate cranberry tart that combines a sour berry filling and a fluffy white chocolate layer that melts in your mouth.
- Prep Time40 min
- Rest / Chill Time3 hr
- Yield8-10 serv.
- Cake Tin Size25 cm / 10 inch
- Course
- Dessert
- Tags
Ingredients
For white chocolate ganache
- 240 g / 8.5 oz white chocolate
- 380 g / 13.4 oz whipping cream (30-35 % fat, divided)
- 1 vanilla pod
- 7 g / 0.2 oz gelatine powder
- 42 g / 1.5 oz cold water
For cookie crust
- 300 g / 10.6 oz plain crunchy cookies or graham crackers
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ⅛ tsp salt
- 150 g / 5.3 oz melted butter
For cranberry filling
- 300 g / 10.6 oz frozen cranberries
- 50 g / 1.8 oz light brown sugar (Demerara)
- 1 tsp cinnamon
- ¼ tsp ground cloves
Directions
Start with the white chocolate ganache
Place the gelatin powder in a heatproof bowl and pour cold water over it. Mix and set aside to bloom.
Chop the white chocolate into small pieces and place in a bowl.
Cut the vanilla pod in half lengthwise and scrape out the seeds.
Combine 190 g | 6.7 oz whipping cream, vanilla seeds, and vanilla pod in a saucepan.
Heat the cream until it begins to simmer. Do not bring to a boil.
Remove the vanilla pod and pour the infused hot cream over the chocolate. Cover and let stand for 1-2 minutes.
Carefully mix with a spatula or spoon until you get an even shiny texture. If some stubborn pieces of chocolate refuse to melt into the cream, place the bowl over a double boiler and heat the ganache mixture until all the chocolate has melted.
Heat the bloomed gelatin over a double boiler until completely melted. Be careful not to overheat.
Add melted gelatin and remaining cold cream into white chocolate ganache and mix until the texture is even.
Cover with plastic wrap so that the wrap touches the surface of the ganache. Chill in the fridge for at least two hours.
Prepare the cookie crust
Place cookies or crackers, salt, and spices in a food processor bowl. Grind until you have very fine crumbs.
Transfer the cookie crumbs into a bowl and add the melted butter. Mix well until no dry crumbs remain.
Use your hands or a cup with a flat surface to press the cookie crumbs onto the bottom and sides of the nonstick pan with a removable bottom. The crumbs will stick together when you apply a little pressure, but will not harden. The crust will set in the refrigerator.
Refrigerate the cookie crust while you prepare the filling.
Prepare cranberry filling
Heat frozen cranberries in a saucepan until they release some liquid.
Add sugar and spices, mix well, and continue to heat, stirring occasionally, until sugar completely dissolves and the cranberries get soft.
Blend boiled cranberries with a stick blender until you have an evenly thick, jam-like consistency. Set aside to cool.
Fill the tart
Remove the tart pan from the refrigerator and spread the cooled cranberries over the cookie crust. Refrigerate while whipping the ganache.
Remove the cold white chocolate ganache from the refrigerator, carefully remove the plastic wrap, and whip with a handheld or stand mixer on low to medium speed until the ganache increases in volume and holds soft (not stiff!) peaks. Be careful not to over-whip (see notes).
Spread the whipped white chocolate ganache over the cranberry filling.
Decorate to your liking. I used fresh and sugared cranberries, white chocolate chips, and rosemary twigs.
Allow to set completely in the refrigerator for at least one hour or overnight. Serve at room temperature.
Store leftovers in the fridge in an airtight container for up to a week.
notes
- You can use a simple springform pan that does not have a non-stick surface, just cover it with parchment paper to ensure easy release of the tart.
- You can replace the vanilla pod with 2 tsp of vanilla extract. Add the extract after pouring the cream over the chopped chocolate.
- Cranberries can vary in juiciness, so if you get a runny mixture after blending, add a few grams of gelatin to thicken it a bit.
- If you prefer sweeter desserts and an even simpler preparation, you can use cranberry jam instead of frozen cranberries.
- To whip the ganache properly, it must be very cold. Watch the consistency as you whip and be careful not to over-whip. The longer you whip the ganache, the stiffer it becomes and the more likely it is to separate. If the ganache gets too thick, it will be harder to spread, but if it separates, you will have to start over. A slower mixer speed helps to be more careful.