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1
Cranberry Sauce:
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2
Place the cranberries, sugar, and water in a small saucepan and bring to a simmer.
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3
Continue to simmer for 10 minutes.
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4
Let completely cool and put in the fridge until ready to use.
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5
Tart Crust:
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6
Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times to mix.
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7
Add the butter and pulse until the butter is completely mixed in.
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8
Add the eggs and process until the dough forms a ball.
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9
Transfer the dough to a lightly floured work surface, divide the dough in half, and flatten each half into a disk.
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10
Cover with plastic wrap and let sit in the refrigerator for 30 minutes.
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11
Preheat oven to 350.
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12
Prepare the crust by taking one of the pieces of dough from the refrigerator.
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13
Let sit at room temperature for 5 minutes.
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14
Flour your work surface and roll out the dough to about a 13-inch diameter disk.
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15
Line the tart pan with the dough, making sure it's flat against the bottom and the sides of the pan.
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16
Prick the bottom and sides of the dough with a fork and place uncooked beans on bottom of crust.
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17
Bake for 20 minutes, or until edges of crust are golden brown.
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18
Remove from oven and cool completely.
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19
Discard beans.
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20
In the meantime, prepare the filling.
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21
White Chocolate Filling:
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22
Combine white chocolate and cream in a microwavable bowl.
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23
Microwave on high for 1 minute. Stir.
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Continue to microwave for 1 more minute; stir until chocolate is completely melted and mixture is smooth.
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25
Set aside and let completely cool.
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26
Assemble the tart.
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27
Drain the cranberries of any excess juice.
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28
Spread the cranberry sauce on the bottom of the tart crust.
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29
Pour the white chocolate ganache over the cranberry sauce.
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30
Garnish with fresh cranberries and chopped pistachios.
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31
Refrigerate for 3 hours.
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32
Serve.
