A seriously awesome tart that is a total crowd pleaser and will definitely be gone within minutes on its first outing! You will want to make it again and again!
How pretty is this tart? Like, OMG I could just look at it for hours, although when you eat it, you won’t be able to stop yourself from diving in for another slice! This really is a dish for your eyes AND your tummy – grin!
So a few points to be aware of…
I used a mixture of maple syrup and golden syrup and I added a little more than the recipe – it all depends on how tart your cranberries are and what your taste buds are calling for. So just keep tasting and add more or less according to what you prefer.
The gelatine – I ended up using 2.5 leaves of gelatine. I wasn’t sure whether I should add all of it, but I didn’t want a rubbery filling! As I poured the mix into the tart shell I was worried that it might not set as it wasn’t any thicker than before adding the gelatine. But I stuck with my gut and thankfully the tart set. I think 3 sheets would have been fine in hindsight, because my tart only just set.
This recipe actually makes more than you require in terms of mixture. I bought some other tart shells (some small, some medium) and made some extra mini tarts. You could buy another large shell and I think there’d be enough for two of them.
A note on the tarts – yes you could make your own tart shell with digestive biscuits and melted butter but I was short on time, and let’s face it, these days we need all the time we can get! I bought my tarts at the local supermarket in the cake ingredients section – so hopefully you should find some there!
Hope you like the flavours – it really is special. Those colours are off the chart!!
Cranberry, Cardamom & White Chocolate Tart
- 1 pre made sweet pastry tart shell
- 200 g fresh cranberries
- 150-200 ml maple syrup golden syrup can be used instead
- 1 400ml can coconut milk
- 1 long sprig rosemary 1/2 tsp dried rosemary can be used instead
- 1 tsp vanilla extract
- 1/8 tsp ground cardamom
- 2-3 sheets gelatine
- 125 g white chocolate cut into pieces
- cranberries, rosemary, white chocolate shavings to garnish
- FIrstly, put the coconut milk in a saucepan and add the rosemary. Bring to a simmer and then set aside. Once slightly cooled, remove the rosemary sprig.
- Add the cranberries and maple syrup to another pan and bring to the boil. Then reduce the heat to a simmer and leave for 15 minutes so that the cranberries pop and cook out. Set aside and leave to cool slightly – around 10 minutes.
- Add the contents of both saucepans to a blender. At this stage, also add the ground cardamon and vanilla extract. Blend this until smooth.
- Meanwhile add the three gelatine sheets to a bowl with some cold water and let soften.
- Pass the mix through a sieve and then pour this into another saucepan. Bring to a medium heat, stirring all the time.
- Take 2 of the leaves of softened gelatine and add to the pan, again stirring to let it dissolve. You may wish to add the remaining leaf, or part of it. In practice, 2.5 leaves should be enough.
- Turn the heat off and add the white chocolate pieces (ensuring they are very small) to the saucepan, stirring continuously. This is to prevent the chocolate congealing at the bottom of the pan. Let cool for 10 minutes.
- Pour the mixture into the pastry tart until full. Gently tap the tart on the work surface to knock out any air bubbles but be extremely careful – you don't want the pastry tart to break!
- Put the tart in the fridge for 5 hours to set, or overnight.
- Garnish with cranberries, rosemary and white chocolate to serve.
- The tart will keep for 3 days in the fridge in an airtight container.