White Chocolate Torte with Cranberry Caramel

Not rated yet

Close Saving... Error Saving

Quick Rating

A stunning, classic dessert for white chocolate lovers everywhere.

Tags: Advanced, 30 mins, Desserts, Fruit, Chill

http://www.atlanticsuperstore.ca/LCLOnline/login.jsp?courseId=6&mainIngredientId=157&type=details&numPerPage=50&next=1&recipeId=2052&redirectOnLogin=true&redirectToBvRecipeForm=true&page=recipes.jsp
Rate & Review
Add to My Favorites
Add to Shopping List
Print

1 pkg (200 g)	PC The World's Best Shortbread
2 pkgs (185 g)	PC White Chocolate Cranberry Pistachio Bark roughly chopped (185 g each pkg)
2/3 cup	35% whipping cream
1/2 cup	no name Dried cranberries
2 tsp (10 mL)	finely grated orange rind
1/2 cup	PC Old Fashioned Butterscotch Ice Cream and Dessert Topping
1 cup (250 mL)	fresh or frozen cranberries
1 tsp (5 mL)	fresh lemon juice

Spray 9-inch (2.5 L) springform pan with PC Blue Menu Canola Oil Cooking Spray. Line bottom with parchment paper. Coarsely chop shortbread; set aside.
In stainless steel bowl set over, not in, saucepan of simmering (not boiling) water, melt bark, stirring occasionally, until smooth and glossy, about 6 minutes. Remove bowl from saucepan. Let cool for 3 minutes.
Using electric beaters, whip cream until soft peaks form. Gently fold into melted bark. Fold in shortbread, dried cranberries and orange rind. Spoon into prepared pan. Smooth top. Cover with plastic wrap. Chill for 4 hours or overnight or until set.
When torte is almost set, in small saucepan, bring butterscotch sauce to a boil over medium heat. Reduce heat to medium-low. Stir in fresh or frozen cranberries; cook, stirring, until skins start to pop open, about 5 minutes. Remove from heat. Gently crush berries with spoon to release juices. Stir in lemon juice. Set aside.
To serve, carefully remove side of springform pan. Use sharp knife dipped in hot water to cut into slices. Serve with warm cranberry caramel sauce and, if desired, extra whipped cream.