This white chocolate cranberry tart pairs sweet white chocolate with tart cranberries in this festive no bake dessert. The cranberry orange filling sits in a chocolate cookie crust and is topped with a dreamy white chocolate mousse.
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Can you believe it's five days until Christmas? I'm hitting panic mode here! I have so many things I still need to accomplish in the next couple of days. And I still need to bake another batch of Santa Surprise cookies, coconut jam thumbprints and brownie crinkle cookies.
But this dream pie is going to be the star of our Christmas meal! The girls really want Christmas cake {maybe I'll whip up a quick gingerbread snack cake too}, but this white chocolate cranberry tart is going to be the perfect ending to a holiday meal.
why you will love this festive dessert
This light and creamy tart matches cranberries with a fluffy and sweet whipped white chocolate that is all nestled in an easy two ingredient chocolate cookie crust. It looks decadent, but isn't heavy and makes an ideal ending to any meal.
- It is a no bake dessert, so no competition for all those savory foods baking in the oven.
- A quick chocolate cookie crust makes up the base.
- The whipped white chocolate mousse is only two ingredients.
- The tart and sweet cranberries are a wonderful contrast to the sweet white chocolate.
ingredients needed for this white chocolate cranberry tart
- Cranberries ~ I use fresh, but I don't see why frozen cranberries wouldn't work here.
- Orange juice ~ adds flavor to the cranberry layer. I use one medium to large orange for both the juice and the zest.
- Brown sugar ~ adds sweetness to the tart cranberries.
- Orange zest ~ adds more flavor to the fruit filling.
- Vanilla ~ adds flavor and sweetness to the cranberry filling.
- Chocolate sandwich cookies ~ Oreos, Trader Joe's Jo Jos and Back to Nature's Classic Creme cookies all work.
- Unsalted butter ~ melted for the Oreo crust.
- White chocolate ~ The white chocolate is a key flavor so use the best you can afford. Callebaut is my first choice, but Lindt and Ghirardelli both make quality white chocolate baking bars too.
- Heavy whipping cream ~ for the mousse. Be sure you are using a heavy cream for the best results.
how to make the Oreo cookie crust
Start by making the chocolate cookie crust. A food processor is going to make this a breeze {I love our 20+ year old Cuisinart}. If you don't have a food processor, you can crush the cookies in a zip top bag with a rolling pin.
Once the cookies are crushed to fine pieces, add the melted butter and pulse a few more times in the food processor until a rough mixture comes together.
Then press the cookie mixture into the bottom and slightly up the sides of a 9-inch springform pan. I use the flat bottom of a measuring cup to make sure the crust is tightly packed into the pan.
Now chill the crust in the refrigerator while you prepare the white chocolate mousse and cranberry filling.
how to make the two ingredient white chocolate mousse
Start by melting the chopped white chocolate with part of the heavy whipping cream.
Do this by placing a bowl {I really love this Duralex set and use them everyday} over the top of a simmering pot of water. Be sure the bowl isn't touching the water.
Once the chocolate and cream are melted together and smooth. Set aside so the mixture can cool to room temperature. This takes about 90 minutes.
After the mixture has fully cooled to room temperature, take the remaining heavy whipping cream and whip it to medium peaks. I use a hand held mixer for this, but a stand mixer with the whisk attachment also works great.
Once you have medium peaks with the heavy cream, add the cooled white chocolate mixture and beat another minute or two until you just reach stiff peaks.
how to make the cranberry orange filling
I make the fruit filling while the white chocolate and cream mixture are cooling off.
Start by placing the cranberries, orange juice and brown sugar in a medium saucepan and placing them over medium heat on the stove top. Cook until the cranberries soften and start to burst, then reduce the heat to low and continue cooking until the sauce has thickened. The whole process takes about 20-25 minutes and the filling can be made a day or two ahead of time.
Once the cranberry orange filling has thickened, remove it from the heat and stir in the orange zest {this is my favorite zesting tool} and vanilla and set aside to cool.
Let's put this white chocolate cranberry tart together!
Start by spreading the cranberry filling over the chilled chocolate cookie crust. Then layer the silky white chocolate mousse over the top of the cranberry layer and smooth it with an offset spatula. Feel free to make it as smooth as you wish or add a little texture like I did.
Place the tart into the refrigerator at this point to let it chill for a minimum of 2-3 hours and up to 8 hours before serving.
If you'd like, garnish the top of the white chocolate mousse tart with sugared cranberries and orange zest before serving.
how do you make sugared cranberries?
Sugared cranberries are quite simple to make! You basically create a simple syrup {sugar and water} and let the cranberries soak in it before draining them and coating them in a layer of granulated sugar. I love the simplicity in preparation of this recipe from Natasha's Kitchen.
how to serve and store
This tart should be served chilled. Since it is essentially chocolate mousse, the dessert does best being cut and served straight from the refrigerator.
Any leftover tart can be stored, covered in the refrigerator for up to 3 days.
Remember to snap a picture and tag me on Instagram if you make this White Chocolate Cranberry Tart. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more desserts perfect for holiday entertaining
- Crumbly Almond Cake
- Almond Berry Mascarpone Tart
- Frangipane Tart
- Milky Way Cake
- Vanilla Snack Cake
- 3 Ingredient Biscoff Cookie Mousse
If you make this recipe {or any recipe!} from two sugar bugsplease come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Yield: 1~9-inch tart, 10-12 slices
White Chocolate Cranberry Tart
Sweet white chocolate and tart cranberries pair up in this festive winter tart. A cranberry orange filling sits in a chocolate cookie crust and is topped with a dreamy white chocolate mousse. This no bake dessert is perfect for the holidays and Christmas dessert.
Prep Time45 minutes
Chill Time4 hours
Total Time4 hours 45 minutes
Ingredients
Chocolate Cookie Crust
- 24 Chocolate sandwich cookies (like Oreos) (268g)
- 4 tablespoons unsalted butter, melted (56g)
- Pinch of kosher salt
White chocolate mousse
- 1 ¼ cups heavy whipping cream, divided (300mL)
- 4 ounces quality white chocolate bars (114g)
Cranberry orange filling
- 8 ounces cranberries (approximately 2 ½ cups) (227g)
- ¼ cup orange juice (60mL)
- ½ cup brown sugar, packed (100g)
- 1 medium to large orange, zested
- 2 teaspoons pure vanilla extract
Instructions
For the chocolate cookie crust: crush the cookies (with their filling) in a food processor or blender and pulse until fine crumbs. Add the melted butter and pulse another 8-10 times until the butter is fully combined with the crushed cookies.
Press the mixture into the bottom of a 9 inch springform pan with a removable bottom. If you want to be able to remove the tart from the bottom before serving, line the pan with a piece of parchment paper. I use the flat bottom of a measuring cup to firmly and tightly press the cookie crumbs into the bottom and slightly up the sides of the pan. Place in the refrigerator to chill.
For the white chocolate mousse: Using the double boiler method, melt the white chocolate with ½ cup of the heavy cream. Once the chocolate has fully melted into the cream. Remove the bowl from the pot of simmering water, wipe the bottom of the bowl dry and set aside to cool until room temperature, about 90 minutes.
While the white chocolate and cream mixture cool, prepare the cranberry orange filling.
For the cranberry filling: Zest the orange and set the zest aside. Place washed cranberries into a saucepan and add the orange juice and brown sugar. (I zest the orange first and find a medium-large orange also gives me the ¼ cup of juice needed). Cook over medium heat, stirring occasionally, until the cranberries have softened and started bursting, about 12-15 minutes. (If you would like a smoother filling, use a fork to smash the cranberries until the consistency you like). Reduce the heat to low and simmer until thick, about 6-8 minutes more. Remove the saucepan from the heat and stir in the orange zest and vanilla. Set aside to cool. (Can be made 1-2 days ahead and stored in the refrigerator)
Once the white chocolate and cream mixture is at room temperature, take the remaining ¾ cup of heavy cream and whip it to medium peaks using a stand mixer with the whisk attachment or a hand held mixer. Then add in the cooled white chocolate/cream and beat just until stiff peaks.
To put the tart together: spread the cranberry orange filling over the bottom of the chocolate cookie crust. Then spoon the white chocolate mousse over the filling and spread it until smooth. Chill the tart for a minimum of 2-3 hours and for up to 8 hours before serving. If chilling longer than 3 hours, cover the tart while it chills.
Serve chilled and garnish with sugared cranberries and orange zest, if desired.
Notes
Store any leftover tart, covered in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 311Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 43mgSodium: 68mgCarbohydrates: 29gFiber: 1gSugar: 23gProtein: 3g
The nutrition information is an estimate only and may not be entirely accurate.
