New year’s eve is one last night to indulge before the new year’s resolutions begin. Christmas is for excess but new year’s calls for something a little more slinky, a little more subtle, but equally luscious. So here it is! Red fruit and white chocolate tart. Rich silky white chocolate ganache is balanced by the mouth-tingligly tart filling and the crumbling oatmeal crust adds an almost savory depth of flavour.
For the crust
- 95g rolled oats
- 3 tbsp unsalted butter, softened
- 2tsp golden caster sugar
- 1 egg yolk
- Pinch of salt
For the filling
- 55g cranberry sauce
- 3 tbsp pomegranate molasses
- 20g soft brown sugar
- 2 tbsp honey
- 1 tbsp water
For white chocolate ganache
- 100g white chocolate
- 2 tbsp single cream
Place the oats in a large, dry frying pan and spread in an even layer. Heat over a low-medium heat for 3 minutes until the oats are slightly golden. Shake the pan every minute or so to make sure the oats toast evenly.
Place the oats in a food processor and process to debris (a little less fine than a powder).
In a medium bowl, mix butter and sugar. Stir in the egg yolk. Add this mix and the salt to the food processor and pulse until crumbly. Tip out the mix and use your hands to bring it together into a ball. Place this to chill for twenty minutes.
The crust doesn’t need to be rolled out. Simply press it into a 5 inch tart tin. In my opinion, anything oatmeal needs to look a little rustic but you can make this as neat as you want. Bake at 190 C/375 F for 15 minutes. Set aside to cool
For the filling, place all of the ingredients into a saucepan over a medium heat. Stir for about 3 minutes and set aside to cool, then spread over the cooled tart base.
Melt the white chocolate in a heatproof bowl and add the cream. Stir until it is smooth and glossy then pour over the tart and leave to set.