White Chocolate Tart with Cranberries & Caramel

cook time

60 mins

 prep time 

15 mins

total time

75 mins

Serves 8


  • Base
  • 1 c plain flour
  • 2 tbs cocoa powder
  • 1/3 c icing sugar
  • 80 g butter, chopped
  • 1 egg
  • baking beads OR rice
  • Filling
  • 600mL cream
  • 400g white chocolate, chopped
  • 2 eggs
  • Caramel Sauce
  • 300mL cream
  • 100g brown sugar
  • To serve
  • Frozen cranberries


  1. To make the chocolate pastry mix flour, cocoa powder, & icing sugar in a food processor
  2. Add butter & combine until it looks like fine crumbs
  3. Lastly add egg and combine until the pastry all comes together.
  4. Take pastry out of the food processor and shape into a ball. Cover in plastic wrap and put in the refrigerator for 30mins.
  5. Roll out chilled pastry to 4mm thick and line a 23cm buttered tart pan. Place back in the fridge for 30mins.
  6. Pre-heat oven to 190 degrees Celsius.
  7. Prick pastry base with a fork and line with baking paper. Fill with baking beads or rice. Bake in oven for 8mins.
  8. Take the pastry base out of oven and remove the baking paper and rice then place back in oven for a further 3mins.
  9. Take out of oven and allow the base to cool.
  10. Reduce the oven temperature to 160 degrees Celsius.
  11. Heat cream in a pot until almost boiling.
  12. Pour hot cream over white chocolate in a bowl and stir until smooth. Allow to cool a little.
  13. Once cooled, add beaten eggs to chocolate and cream mixture and whisk together.
  14. Pour filling into the tart shell and bake for 30-35mins until just set.
  15. To make Caramel Sauce add cream & brown sugar to a pot and heat slowly until the sugar dissolves. Continue to cook for another 3mins, stirring occasionally.
  16. When ready to serve, pile a handful of frozen cranberries on top of the tart and pour over warm caramel sauce.