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Christmas Tart Recipe is ready

Christmas Tart Recipe

A Christmas tart brings together festive flavors like spiced fruits, cranberries, nuts, and a buttery crust for a cozy, indulgent dessert. Often decorated with powdered sugar or fresh fruit, it’s a beautiful centerpiece and a delicious way to end a holiday meal. Perfect with a dollop of whipped cream or a scoop of ice cream!
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Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 1 hour
Chill Time: 2 hours
Total Time: 4 hours
Calories: 313kcal
Author: Anne Carter
Servings: 4

Equipment

Ingredients

Pecan Crust

  • 113 g unsalted butter room temperature
  • 40 g powdered sugar
  • 25 g egg
  • 1/2 tsp kosher salt
  • 150 g all-purpose flour
  • 33 g cake flour
  • 60 g pecans finely chopped
  • Pie weights
  • 9.5 inch tart pan

Cinnamon Caramel Filling

  • 200 g granulated sugar
  • 113 g unsalted butter
  • 237 ml heavy cream
  • 1/4 tsp fleur de sel
  • 1/4 tsp cinnamon

White Chocolate Mousse

  • 1 tsp powdered gelatin
  • 4 tsp water
  • 4 oz white chocolate finely chopped
  • 237 ml heavy cream
  • 1 tsp granulated sugar
  • 4 oz white chocolate bar

Instructions

Pecan Crust

  • Cream butter and sugar on low in a mixer with a paddle attachment.
    Creaming Butter and Sugar to Create a Smooth Base for the Tart
  • Add egg, mix briefly, then add dry ingredients and nuts; mix until combined.
    Adding Egg, Dry Ingredients, and Chopped Pecans to Pecan Crust Dough
  • Shape dough into a flat disk; chill for 30 minutes if too sticky.
    Shaping Dough into a Flat Disk and Chilling it for the Pecan Crust Tart Shell
  • Roll out dough on a floured surface to a 12-inch circle.
  • Transfer dough to a 9.5-inch tart pan, pressing into edges; trim excess.
    Rolling Out Pecan Crust Dough and Transferring it into a Tart Pan
  • Freeze tart shell for 30-60 minutes.
  • Preheat oven to 350°F, line tart with parchment and pie weights.
  • Bake for 24-28 minutes, removing weights for the last 5 minutes; cool crust completely.
    Freezing the Pecan Crust Tart Shell for a Crisp and Firm Texture

Cinnamon Caramel Filling

  • Melt butter and sugar in a large saucepan on medium heat.
    Preparing Cinnamon Caramel Filling by Melting Butter and Sugar Together
  • In a small pot, bring heavy cream to a simmer and keep warm.
    Melting White Chocolate and Mixing it with Cream to Make Mousse Base
  • Stir butter and sugar until sugar turns amber and smooth (5-7 mins).
  • Remove from heat, slowly whisk in warm cream until fully combined.
  • Stir in salt and cinnamon; cool for 15 minutes, then pour into crust.
  • Refrigerate tart for 1 hour before adding mousse.

White Chocolate Mousse

  • Sprinkle gelatin over water in a small bowl; let it bloom for 5 minutes.
  • Heat 60 ml heavy cream, stir in gelatin.
    White chocolate being melted and mixed with heavy cream to form the base for the white chocolate mousse.
  • Pour hot cream over white chocolate; stir until smooth, let cool.
  • Whip remaining cream with sugar to soft peaks.
    Whipping cream being folded into the cooled white chocolate mixture to create a light and airy mousse.
  • Fold whipped cream into chocolate mixture, then pour into tart.
  • Refrigerate tart for 2 hours before serving.
    White chocolate mousse being poured into the prepared pecan crust tart and refrigerated to set before serving.

Nutrition

Calories: 313kcal | Carbohydrates: 26g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 27mg | Sodium: 176mg | Potassium: 140mg | Fiber: 1g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg