Christmas Tart Spiced Fruits (Printer-Friendly Version)

A festive tart featuring spiced fruits, cranberries, pecans, and a buttery crust, perfect for holiday indulgence.

# What You'll Need:

→ Pecan Crust

01 - 1/2 cup unsalted butter, room temperature
02 - 1/3 cup powdered sugar
03 - 1 large egg
04 - 1/2 teaspoon kosher salt
05 - 1 1/4 cups all-purpose flour
06 - 1/4 cup cake flour
07 - 1/2 cup pecans, finely chopped

→ Cinnamon Caramel Filling

08 - 1 cup granulated sugar
09 - 1/2 cup unsalted butter
10 - 1 cup heavy cream
11 - 1/4 teaspoon fleur de sel
12 - 1/4 teaspoon ground cinnamon

→ White Chocolate Mousse

13 - 1 teaspoon powdered gelatin
14 - 4 teaspoons water
15 - 4 ounces white chocolate, finely chopped
16 - 1 cup heavy cream
17 - 1 teaspoon granulated sugar

# Steps to Follow:

01 - Cream butter and powdered sugar on low speed using a stand mixer fitted with a paddle attachment.
02 - Add egg and mix briefly, then incorporate flours, salt, and pecans; mix until just combined.
03 - Shape dough into a flat disk and refrigerate for 30 minutes if it feels too sticky to handle.
04 - Roll dough on a floured surface to a 12-inch circle, transfer it to a 9.5-inch tart pan, pressing into edges; trim excess.
05 - Freeze the tart shell for 30 to 60 minutes to ensure it holds shape during baking.
06 - Preheat oven to 350°F. Line tart shell with parchment paper and pie weights. Bake for 24-28 minutes, removing weights for the last 5 minutes. Cool completely.
07 - Melt butter and sugar over medium heat in a heavy-bottom saucepan, stirring steadily until sugar is amber and smooth, approximately 5-7 minutes.
08 - Simmer heavy cream in a separate small saucepan and keep warm.
09 - Remove caramel from heat and slowly whisk in warm cream until smooth and fully combined. Stir in fleur de sel and ground cinnamon. Cool for 15 minutes.
10 - Pour caramel filling into the cooled tart crust. Refrigerate for 1 hour before adding mousse.
11 - Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.
12 - Heat 1/4 cup heavy cream, stir in bloomed gelatin until fully dissolved.
13 - Pour hot cream and gelatin mixture over chopped white chocolate; stir until smooth and let cool to room temperature.
14 - Whip remaining 3/4 cup heavy cream with granulated sugar to soft peaks.
15 - Gently fold whipped cream into the cooled white chocolate mixture until incorporated.
16 - Pour white chocolate mousse over chilled caramel layer. Refrigerate tart for 2 hours before serving.

# Additional Tips:

01 - Use pie weights during baking to prevent the crust from puffing.
02 - Ensure gelatin is fully dissolved into warm cream for smooth mousse texture.

Go Back