It's simply one of the best desserts you will ever have. It takes some work and is worth every moment of effort. We have made this recipe several times for Christmas dinner dessert. I definitely plan to make this a holiday staple!
The cranberries were a little soupy, so I'd use less water next time. I doubled the white chocolate layer, and found that this proportion worked well. I also made the lime curd and white chocolate ahead. (It was very crumbly before being baked - there was no way I was getting it into a ball.) I also used pie weights when baking it, and it turned out great! I made it a week ahead and froze the whole crust. I just made this tart for the first time for Thanksgiving, and it was the most popular dessert! I just pushed the crust into the pan right out of the food processor, and put it in the freezer for a bit to harden. Once you have a rough shape it's easy to press into pan. Much easier to work with.this is the way I do linzer cookie dough which also has ground nuts in it and tends to be difficult to roll out. To work more easily with dough, place between 2 pieces of parchment and pound with rolling pin turning paper frequently to achieve a roundish shape. But the great flavor and presentation made up for it. It was pretty easy too make but was very time consuming over a couple of days. Also do not skip the 5-spice, it really makes this dish and is not overwhelming. Do not skip straining the lime curd - I did and it was a little chunky. It was perfectly sweet tart and contrasted well with other rich desserts. *A blend of star anise, cinnamon, cloves, fennel seeds, and pepper available in the spice section of most supermarkets Sprinkle chocolate curls around edge of tart. Remove pan sides transfer tart to platter. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Spread white chocolate cream into crust freeze 15 minutes. Remove from over water whisk in sour cream and vanilla. Stir chocolate in top of double boiler over simmering water until melted and smooth. Add cranberries cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Stir over medium-high heat until mixture comes to boil. Add sugar, honey, and five-spice powder, if desired. Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Gather dough into ball flatten into disk. Add butter and vanilla cut in, using on/off turns, until mixture just forms soft moist clumps. Cover chill overnight.įinely grind flour, sugar, almonds, and salt in processor. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Whisk in sugar and yolks, then add butter. Whisk lime juice and cornstarch in heavy medium saucepan.
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