Ingredients
Method
Make the crust
- Heat the oven to 350 degrees F. Lightly coat a 9 inch fluted tart pan with a removable bottom with nonstick cooking spray.
- Combine the graham crackers, melted butter, and sugar in a food processor and pulse until fine crumbs form. Transfer to the prepared pan and press the crumbs firmly into the bottom and sides using a flat-bottomed glass or measuring cup. Place on a baking sheet and bake until light golden brown, about 8 minutes. Remove from the oven and let cool completely.
Make the cranberry filling
- In a medium saucepan, combine the cranberries, sugar, cornstarch, and water. Bring to a boil over medium heat, stirring frequently. Reduce the heat and simmer for 10 minutes, stirring often and mashing the cranberries with a spoon until most break down and only some pieces remain. Take off the heat and cool completely; refrigerate to speed up the cooling if desired.
Make the white chocolate ganache filling
- Place the chopped white chocolate in a medium bowl. In a small saucepan, heat the cream and butter, stirring frequently, until the butter is melted and small bubbles form around the edges. Pour the hot cream mixture over the chocolate and whisk until smooth.
Assemble the tart
- Spoon enough cranberry filling into the cooled crust to come about halfway up the sides, saving any extra for toast or ice cream. Use a small offset spatula to smooth the top. Pour the ganache over the cranberry layer, stopping when it reaches the top edge of the crust. Reserve any leftover ganache for another use.
- Refrigerate the tart overnight. Just before serving, garnish with sugared cranberries, fresh cranberries, and rosemary sprigs.
Nutrition
Notes
The crust can be baked, cooled, and frozen for up to 2 months; fill it straight from the freezer without thawing.
Cranberry filling can be made up to 1 week ahead and kept covered in the refrigerator; stir it well before using.
White chocolate ganache can be prepared up to 2 weeks in advance and stored in a sealed container in the fridge. If it is too stiff to pour, rewarm it gently over low heat or over a pot of barely simmering water.
Leftover ganache makes a great ice cream topping, hot chocolate stir-in, or can be chilled and rolled into truffles.
A 9 inch springform pan can be used instead of a tart pan; press the crumb mixture up the sides as needed.
Let the finished tart sit at room temperature for 10 to 15 minutes before slicing for cleaner pieces, but keep it refrigerated until serving.