Cranberry tart with white chocolate mousse

Ingredients:

Cranberry compote

• 2 cups fresh or frozen cranberries
• 0.5 cups of water
• 2/3 cup sugar
• 2 tsp finely grated orange zest
• 2 tbsp. brandy
• 1 tsp vanilla extract

Chocolate cake

• 1.5 cups chopped chocolate chip cookies
• 1/4 cup melted butter

White chocolate mousse

• 250 g chopped white chocolate
• 2 tbsp (30 g) butter
• 1 and 1/4 cups milk
• 3 large egg yolks
• 3 tablespoons of sugar
• 2 tablespoons cornstarch
• 2 teaspoons powdered gelatin, softened in 3 tablespoons cold water
• 1 cup whipping cream

Preparation:

1. Make cranberry compote.
   
   Simmer the cranberries, water, sugar, and orange zest, stirring occasionally, for about 20 minutes, until the cranberries are soft and bursting. Remove from the heat, stir in the vanilla and brandy, then cool to room temperature and refrigerate until ready to use.
2. Bake the cake.
   
   Preheat oven to 350°F (175°C). Combine crushed biscuits with butter, press into an ungreased 9-inch (22 cm) fluted tart pan with a removable bottom, and press down. Bake the tart shell for 10 minutes, then let it cool.
3. Make white chocolate mousse.
   
   Place the white chocolate and butter in a medium bowl, set over a sieve. Bring the milk to a boil. In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Gradually whisk the hot milk into the egg mixture. Pour the mixture back into the saucepan and continue whisking over medium heat until thick and glossy, about 4 minutes, then add the softened gelatin. Strain the mixture through a sieve and stir until the chocolate and butter have melted. Cool the cream to room temperature.
4. Whip the cream until soft peaks form and fold into the white chocolate cream. Refrigerate the mousse until set, about 1 hour and 30 minutes.
5. Assemble the tart.
   
   Spread half the mousse over the bottom of the tart crust. Stir the cooled cranberry compote to loosen it slightly and spoon it into the center of the tart, spreading it evenly. Fill a pastry bag fitted with a large star tip with the remaining mousse and pipe it in a wave-like pattern along the edge of the tart. Refrigerate the tart until ready to serve. The tart can be stored in the refrigerator for 3 days..