Do you dissolve gelatine powder in warm water or cold water?

Gelatin powder needs to bloom before you can use it. This is where you add cold water to the powder and let it sit for 5 - 10 minutes until it absorbs all the water and becomes jiggly. You do this to achieve a smooth texture in your final product.

What is blind baking?

Blind baking is the process of baking a pie crust (or other pastry) without filling in it. It is necessary when it will be filled with an unbaked filling (such as pudding or creams), in this case the crust must be fully baked first. It can also be called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep a pie crust from becoming soggy due to a wet filling.

How far in advance can I make a white chocolate cranberry tart?

This cranberry tart is a make ahead dessert. You'll need at least one to two days to let the cranberry tart set. You can make the tart up to 3 days in advance.

White Chocolate Cranberry Tart

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This show stopper of a dessert is perfect for celebrating a special occasion or holiday. The buttery bottom is made from a shortcrust. The filling is tart with cranberries and infused with rosemary, then topped with sweet, white chocolate and decorated with sugared rosemary and cranberries. It’s best to make the dessert a day ahead as it needs time to set while building those layers.

Author: Alie Romano
Prep Time: 8 hours
Cook Time: 20 mins
Total Time: 8 hours 20 mins
Yield: 10" Tart 1x
Category: Dessert
Cuisine: French

Ingredients

Units Scale

Tart

1 cup all-purpose flour
2 Tablespoons sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 egg yolk
2 tablespoons water

Cranberry Filling

2 1/2 cups cranberries (frozen or fresh)
1 1/2 cups water
1/4 cup sugar
2–3 large sprigs of fresh rosemary
pinch of salt
3 teaspoons gelatin powder
2 Tablespoons cold water

Topping

6 oz good quality white chocolate (I use Lindt)
1 Tablespoon unsalted butter, at room temperature

Sugared Topping

Fresh rosemary 6–8 small sprigs
Cranberries approx. 10
1 egg white
instant sugar
(Use sugared fruit recipe for detailed instructions)

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Instructions

Please note this recipe needs to be made ahead of time.
Set out a 10″ tart pan that has a removable bottom. Set aside.
In a food processor, add flour, sugar, and salt. Pulse to combine. Add cold butter and pulse until fine crumbs form.
In a small bowl add yolk and water together, whisk to combine. Pour over flour mixture; pulsing until mixture starts to clump together. Don’t over pulse.
Press dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
Meanwhile, make your cranberry filling.
In a large pot add cranberries, water, sugar, salt, and rosemary, stir together. On medium-high heat, bring to a boil, turn to low and simmer for approx. 15 minutes or until cranberries have burst and thickened. Remove cranberry sauce from the heat.
In a small bowl add cold water and sprinkle gelatin over, mix together and let sit for 5 minutes or until jelly-like. Set aside.
Remove rosemary stems and leaves. Leave a small amount of rosemary leaves if you want a stronger rosemary flavour. Using an immersion blender (or a food processor) blend cranberry sauce into a smooth puree.
Add gelatin and whisk to combine. Place cranberry sauce in the fridge to cool and set.
Preheat oven to 400˚F.
On a floured work surface, roll out dough to approx. 12″ circle so it will fit into your 10″ tart pan. Gently pick up the pastry and place in pan, press pastry down, and press into fluted edges. Cut off any overhang.
With a fork, prick the bottom of the dough several times. Line with parchment paper or foil; fill with pie weights or dried beans or uncooked rice.
Bake in the bottom third of the oven for 20 minutes. Carefully remove pie weights and foil. Continue to bake another 5 minutes until the base is golden brown, and baked through. Let cool on a rack and set aside.
Pour cranberry sauce into tart shell (making sure to leave enough space for the white chocolate). Place tart in the fridge to set for approx. 8 hours or preferably overnight. You can also freeze the tart at this stage.
Meanwhile, make your sugared rosemary and cranberries, and let sit overnight to dry. See recipe here.
Once the filling has set make your chocolate topping.
In a heatproof bowl, melt white chocolate and butter until smooth. Pour white chocolate mixture into the tart and gently smooth out evenly (if you are working with a frozen tart, work quickly as your chocolate will freeze).
Decorate your tart with sugared rosemary and cranberries. Dust with icing (powdered) sugar.
Make sure your tart is at room temperature before cutting into it.

Notes

This dessert will last up to five days. Store in the fridge. Make sure to take the tart out of the fridge well in advance and let the tart come to room temperature before cutting and serving.

Nutrition

Serving Size: 1 slice of 12
Calories: 212
Sugar: 12.2g
Sodium: 168mg
Fat: 12.6g
Saturated Fat: 7.7g
Carbohydrates: 21.4g
Fiber: 1.1g
Protein: 2.9g
Cholesterol: 40mg

Find it online: https://bakingforfriends.com/white-chocolate-cranberry-tart/