White Chocolate Torte with Cranberry Caramel

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A stunning, classic dessert for white chocolate lovers everywhere.

Tags: Advanced, 30 mins, Desserts, Fruit, Chill
Serves: 12
Skill level: Advanced
Prep time: 15  minutes
Cooking time: 10  minutes
Total: 25 *  minutes

(chill time = 4 hours)

Additional Information

Ingredients

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

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.

Nutritional Information

Per serving:
Calories 390 Cal
Fat 20 g
Sodium 160 mg
Carbohydrate 49 g
Fibre 2 g
Protein 3 g