Cranberry Lime Tart

cranberry lime tart recipe

I went to a friend’s house for Thanksgiving and was asked to bring a dessert. I was over pumpkin and I was not in the mood for an apple pie. I called my mom and asked her what she was making and she sent me this recipe. It is from an old Bon Appetit and it was exactly what I was looking for. What I love about this tart is that it looks so festive, but it does not taste like everything else that you have been eating. Have you ever noticed that everything is pumpkin around Thanksgiving? This tart does have a little spice in it, but the lime curd gives it freshness and a spring-like quality even though it is covered in glossy cranberries. The white chocolate layer gives it some richness and I fell in love. Sadly, I was so in love, that I forgot to take pictures of it cut. I promise, it is pretty.

This tart recipe may seem complicated, but it is not at all. You can make all of the components ahead of time, you really should anyway, as it needs to set in the fridge overnight. I am sort of obsessed with the tart dough. It is so good and needs me to make some other deliciousness with it. I have big plans for this crust.

The original recipe calls for 1 1/2 teaspoons Chinese five spice powder. I do not like star anise, so used a combination of spices instead. If you do like it, (my mom says that it is delicious) substitute the five spice for the cinnamon, clove, and allspice.

cranberry lime tart recipeCrust:

1 1/4 cup flour
1/2 cup powdered sugar
1/3 cup whole almonds, toasted and cooled
1/2 teaspoon salt
1 1/2 sticks chilled unsalted butter
1 teaspoon vanilla

Lime Curd:

1/2 cup fresh lime juice
1/2 teaspoon cornstarch
3/4 cup sugar
6 large egg yolks
1/2 cup butter
2 1/2 teaspoons lime zest

Cranberry Topping:

1/4 cup water
1 1/2 teaspoons cornstarch
2/3 cup sugar
3 Tablespoons honey
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon allspice
1 (12-ounce) bag fresh or frozen cranberries

White Chocolate Layer:

5 ounces white chocolate chopped
1/2 cup plus 2 Tablespoons sour cream
1 teaspoon vanilla

white chocolate shavings
lime zest

lime curd recipeI start with the lime curd. In a saucepan over medium heat, whisk together the lime juice and cornstarch until it dissolves. Whisk in the sugar and the egg yolks. Add the butter and whisk constantly. The curd will thicken once it comes to a boil, about 5 minutes. Put through a strainer and stir in lime zest. Cover the surface of the curd with plastic wrap, so that it touches the curd. Chill this overnight, or for two days.

cranberry topping recipeIn a saucepan, whisk together the water, sugar, cinnamon, cloves, and allspice. Add the sugar and honey. Whisk until the mixture comes to a boil. Add the cranberries and cook until it comes back to a boil and the berries begin to pop, about 5 minutes. You want them to keep some of their shape. Cool completely and refrigerate until you are going to put the tart together.

white chocolate tart filling recipeMelt the white chocolate over a double boiler until melted and smooth. Take off the heat and whisk in the sour cream and vanilla. Refrigerate until you are ready to assemble.

cranberry lime tart recipeIn the food processor, process the flour, sugar, almonds and salt until ground. Add in the butter and vanilla. Pulse until it forms soft clumps. Turn it out and form into a ball and then flatten into a disk. Wrap in plastic wrap and chill for one hour. Press the dough into into the bottom and up the sides of an 11-inch tart pan with a removable bottom. (I did not have one, so I used a springform pan instead.)  Freeze the crust for 30 minutes. Preheat the oven to 350 degrees and bake the crust until it is golden brown. About 25 minutes. If the crust starts to puff up, just press it back down with the back of a spoon.

cranberry lime tart recipeTo assemble the tart, spread the white chocolate layer into the bottom of the crust. Freeze for 15 minutes.

cranberry lime tart recipeCover the white chocolate layer with the lime curd.

cranberry lime tart recipeCover the lime curd with the cranberries. Garnish with white chocolate shavings and lime zest. Chill overnight. The whole thing can be made two days ahead of time.

cranberry lime tart recipe

Cranberry Lime Tart

Cranberry Lime Tart

Yield: serves 8

Cranberry Lime White Chocolate Tart - a nice change of pace on the Thanksgiving dessert table. Bright and tangy.

Ingredients

Crust:

  • 1 1/4 cup flour
  • 1/2 cup powdered sugar
  • 1/3 cup whole almonds, toasted and cooled
  • 1/2 teaspoon salt
  • 1 1/2 sticks chilled unsalted butter
  • 1 teaspoon vanilla

Lime Curd:

  • 1/2 cup fresh lime juice
  • 1/2 teaspoon cornstarch
  • 3/4 cup sugar
  • 6 large egg yolks
  • 1/2 cup butter
  • 2 1/2 teaspoons lime zest

Cranberry Topping:

  • 1/4 cup water
  • 1 1/2 teaspoons cornstarch
  • 2/3 cup sugar
  • 3 Tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 (12-ounce) bag fresh or frozen cranberries

White Chocolate Layer:

  • 5 ounces white chocolate chopped
  • 1/2 cup plus 2 Tablespoons sour cream
  • 1 teaspoon vanilla
  • white chocolate shavings
  • lime zest

Instructions

  1. I start with the lime curd. In a saucepan over medium heat, whisk together the lime juice and cornstarch until it dissolves. Whisk in the sugar and the egg yolks. Add the butter and whisk constantly. The curd will thicken once it comes to a boil, about 5 minutes. Put through a strainer and stir in lime zest. Cover the surface of the curd with plastic wrap, so that it touches the curd. Chill this overnight, or for two days.
  2. In a saucepan, whisk together the water, sugar, cinnamon, cloves, and allspice. Add the sugar and honey. Whisk until the mixture comes to a boil. Add the cranberries and cook until it comes back to a boil and the berries begin to pop, about 5 minutes. You want them to keep some of their shape. Cool completely and refrigerate until you are going to put the tart together.
  3. Melt the white chocolate over a double boiler until melted and smooth. Take off the heat and whisk in the sour cream and vanilla. Refrigerate until you are ready to assemble.
  4. In the food processor, process the flour, sugar, almonds and salt until ground. Add in the butter and vanilla. Pulse until it forms soft clumps. Turn it out and form into a ball and then flatten into a disk. Wrap in plastic wrap and chill for one hour. Press the dough into into the bottom and up the sides of an 11-inch tart pan with a removable bottom. (I did not have one, so I used a springform pan instead.) Freeze the crust for 30 minutes. Preheat the oven to 350 degrees and bake the crust until it is golden brown. About 25 minutes. If the crust starts to puff up, just press it back down with the back of a spoon.
  5. To assemble the tart, spread the white chocolate layer into the bottom of the crust. Freeze for 15 minutes.
  6. Cover the white chocolate layer with the lime curd.
  7. Cover the lime curd with the cranberries. Garnish with white chocolate shavings and lime zest. Chill overnight. The whole thing can be made two days ahead of time.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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33 Comments

  • This looks really yummy! I am going to have to try making this soon!! Thanks for sharing!

    Reply
  • This sounds delicious! We’re a bit pumpkin-ed out by Thanksgiving anyway!

    Reply
  • This looks beautiful! I love unconventional desserts for holidays.

    Reply
  • This sounds amazing! I have a party to attend this weekend. I am going to bring this. I get people will be wowed. Thanks for posting this!

    Reply
  • This seems delicious! Unfortunately I can’t find cranberries in my country 🙁
    What other berries could I use? It’s summer here, so I can find strawberries, blueberries, raspberries or blackberries. I have no idea how cranberries taste, so I don’t know if any of this could be a good substitute.

    Reply
    • Where are you? Raspberries would be delicious. Cranberries are very tart, so maybe also blackberries.

      Reply
  • Hi Bree, I just stumbled on your place and hooked! My! you’ve so beautiful and neat blog. I’ve loads of recipes to catch here. And your step-by-step pics are just amazing. I really appreciate your efforts and hard work despite you’re busy mom. 🙂

    I’m following you via reader and twitter. 🙂

    Reply
  • You did a fantastic job with this tart.

    I will try it with mini tarts and vary the fruit topping.

    You go girl!

    Reply
  • Wow, you really made that tart look like a thing of beauty. I love the contrast of the white chocolate curls on the red filling. This would make a great centerpiece on a Christmas table.

    Reply
    • it is a beautiful tart. It is so festive, but the flavors are not what you really expect.

      Reply
  • We served this at our gourmet dinner group last night. We got the recipe from Bon Appetit. I was please to see this in your blog as everyone LOVED this pie. It is a definite keeper and a great combination of flavors.

    Reply
  • So – I have a houseful of white chocolate disagreers…..I’m a newbie to this baking thing. Could I substitute milk chocolate for white chocolate? Or would just mess all of the flavors up?

    Reply
    • I sent you an email, I say try it. What is the worst that can happen? Let us know how it turns out.

      Reply
  • Bree, I am going to try to make a gluten-free, dairy-free version for Christmas. I will let you know how it goes. I may have to eliminate the white chocolate, but perhaps I can come up with something delicious to put in there! Thanks for the inspiration.

    Reply
    • Please do! Even just a sweetened sour cream would be delicious. Maybe even add a little honey and spices.

      Reply
  • I love your fresh blueberry pie with the graham cracker crust. Would this filling pair well with the same graham cracker crust also?

    Reply
      • I made it with the graham cracker crust without altering the sugar in either recipe – DELICIOUS!!! Was told it is the best dessert I have ever made!!

        Reply

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