White Chocolate Cranberry Tart


White Chocolate Cranberry Tart Photo
White Chocolate Cranberry Tart

Make-Ahead Time up to 2 days before serving

YIELD Makes 8 servings


1 refrigerated pie crust
1 cup sugar
2 eggs
1/4 cup (1/2 stick) butter, melted
2 teaspoons vanilla
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
*Toast chopped macadamia nuts in hot skillet over medium heat about 3 minutes or until fragrant.


  1. 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.)
  2. Combine sugar, eggs, butter and vanilla in large bowl; mix well. Stir in flour until well blended. Add white chocolate, nuts and cranberries.
  3. 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.
  4. 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
Protein 6 g
Fiber 2 g
Carbohydrate 59 g
Cholesterol 65 mg
Total Fat 28 g
Calories 505
Sodium 211 mg
Fat 5-1/2
Fruit 2
Starch 2
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