Cranberry Curd with White Chocolate Mousse Tart

I’ve always wanted to make a Christmas tart and this bright cranberry tart was just the one! With a graham cracker crust, white chocolate mousse and cranberry curd, it makes the perfect treat for any party.

Ingredients

White Chocolate Mousse

  • 1 teaspoon unflavored powdered gelatin
  • 2 tablespoons cold water
  • 4 ounces white chocolate chips
  • 2 1/2 tablespoons milk
  • 1 tablespoon powdered sugar
  • 1 cup heavy whipping cream

Cranberry Curd

  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1 stick butter, room temperature
  • 2 eggs
  • 2 egg yolks
  • Juice of one orange
  • Zest of one orange

Graham Cracker Crust

  • 1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
  • 1/4 cup granulated sugar
  • 6 Tablespoons unsalted butter, melted

Directions

Graham Cracker Crust

  1. If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.
  2. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
  3. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly.
  4. For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

White Chocolate Mousse

  1. Sprinkle the gelatin over the cold water and allow to bloom for 5 minutes. Then microwave for 15-30 seconds until just dissolved. Do not boil!
  2. Melt the white chocolate in the microwave at 30 second intervals, stirring in between until smooth and melted. Heat the milk in the microwave until just steaming, about 30 seconds. Add milk to white chocolate, whisking vigorously until smooth. Add gelatin and whisk again until smooth. Let mixture cool to 85 degrees or less but do not let it resolidify.
  3. Whip the heavy cream and powdered sugar until medium-stiff peaks form. Add 1/3 of the whipped cream to the chocolate mixture and stir until just combined. Then add the rest of the whipped cream and gently fold into the chocolate mixture. 
  4. Spoon into cooled tart shell, smooth the top with an offset spatula and allow to set in the fridge for a few hours or covered overnight.

Cranberry Curd

  1. Combine the cranberries, sugar, orange juice and orange peel in a saucepan over medium heat. Simmer until cranberries have softened and begin popping, 10-12 minutes. 
  2. Transfer to a medium mesh sieve and press the liquid into a bowl. Stir in the butter until smooth.
  3. Combine eggs and egg yolks in a medium bowl and beat lightly. Slowly add a cup of the warm cranberry liquid into the eggs, whisking constantly to temper. Add the rest of the cranberry liquid, one cup at a time until combine.
  4. Return the mixture to the saucepan (wiping out of necessary) and cook over low heat until thickened, about 10 minutes. Let cool to room temperature. You can use the curd now or store it in the fridge in an airtight container for several days or in the freezer for several months.
  5. Carefully spread the room temperature curd over the mousse layer. Let set up in fridge for a few hours until completely chilled. Decorate to taste and serve.

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