White Chocolate Cranberry Tart
Make-Ahead Time up to 2 days before serving
YIELD Makes 8 servings
|1||refrigerated pie crust|
|1/4||cup (1/2 stick) butter, melted|
|1/2||cup all-purpose flour|
|6||squares (1 ounce each) white chocolate, chopped|
|1/2||cup chopped macadamia nuts, lightly toasted*|
|1/2||cup dried cranberries, coarsely chopped|
- Preheat oven to 350°F. Place pie crust in 9-inch tart pan with removable bottom or pie pan. (Refrigerate or freeze other crust for another use.)
- Combine sugar, eggs, butter and vanilla in large bowl; mix well. Stir in flour until well blended. Add white chocolate, nuts and cranberries.
- Pour filling into unbaked crust. Bake 50 to 55 minutes or until top of tart is crusty and deep golden brown, and knife inserted into center comes out clean.
- Cool completely on wire rack.
Serve it with Style!
Top each serving with a dollop of whipped cream flavored with ground cinnamon, a favorite liqueur and grated orange peel.
This recipe appears in: Pies & Tarts
|Total Fat||28 g|