We interrupt the 12 Days of Homemade Christmas to bring you heavy cream, butter, chocolate, and cranberries.
I made a couple of changes out of necessity… Because I’ll do anything to get out of making an extra trip to HEB this time of year.
- I made Faux-reos and ground those up for the crust. The cookies were fresh so after pressing them into the tart pan, I baked the crust at 350 for 10 minutes because I wanted to ensure that the crust held together when I unmolded the tart.
- I used fat-free half and half instead of heavy cream.
My filling was a tad soft… I imagine that had something to do with me making 1/8th the recipe. The crust was Oreo-y, the filling a smooth rich white chocolate with a burst of slightly tart cranberry with each bite. I plan on making the full scale version as Christmas dessert. Head on over to Pink Parsley for the full recipe and check out the Project Pastry Queen blogroll to see how the other members fared on their tarts.