Christmas tarts bring a special kind of magic to the holiday table. With their buttery, crisp crust and vibrant filling, they’re as beautiful as they are delicious. Whether you’re hosting a holiday gathering or craving a festive treat, this Christmas Tart is sure to impress.
After years of perfecting the recipe, I can confidently say that the balance of sweet, tart, and buttery is nothing short of heavenly. The crust is golden and flaky, while the filling is rich and velvety, enhanced by a hint of cinnamon or nutmeg for that holiday warmth.
Not only does this tart make a stunning centerpiece, but it’s also versatile—perfect with any holiday spread. Plus, it can be made ahead, giving you more time to focus on other things during the busy season. This is the kind of dessert that makes every holiday meal feel a little more special.
Why I Love This Recipe (And You Will Too)
- It’s a crowd-pleaser – Every time I make this tart, it disappears before I get a second slice!
- Easy to make ahead – It’s the perfect stress-free holiday dessert, as it holds up beautifully when prepared in advance.
- Customizable – I love switching up the filling depending on what’s in season or what I’m craving—fruit, chocolate, or even a creamy custard!
Christmas Tart Recipe
Equipment
- Stand Mixer
- Mixing Bowls
- Rolling Pin
- Tart pan
- Parchment Paper
- Pie Weights
- Large heavy-bottom saucepan
- Small Saucepan
- Pastry Brush
- Whisk
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.
- Add egg, mix briefly, then add dry ingredients and nuts; mix until combined.
- Shape dough into a flat disk; chill for 30 minutes if too sticky.
- 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.
- 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.
Cinnamon Caramel Filling
- Melt butter and sugar in a large saucepan on medium heat.
- In a small pot, bring heavy cream to a simmer and keep warm.
- 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.
- Pour hot cream over white chocolate; stir until smooth, let cool.
- Whip remaining cream with sugar to soft peaks.
- Fold whipped cream into chocolate mixture, then pour into tart.
- Refrigerate tart for 2 hours before serving.
