1-Step 1: Preheat and Prepare First, preheat your oven and spray a 9-inch fluted tart pan with non-stick cooking spray. This sets the stage for a crust that releases easily and looks polished.

2-Step 2: Make the Crust Pulse the graham crackers, melted butter, and 2 tablespoons sugar in a food processor until fine crumbs form, then press them firmly into the bottom and sides of the pan. Bake for 8 minutes until light golden brown, and let it cool completely. If you don’t have a food processor, crushing the crackers with a rolling pin works just fine I speak from experience!

3-Step 3: Prepare the Cranberry Filling Combine the cranberries, 1/2 cup sugar, cornstarch, and water in a saucepan. Bring to a boil over medium heat, stirring often, then simmer for 10 minutes while breaking down the berries. Let it cool completely before moving on.

4-Step 4: Make the Ganache Place the chopped white chocolate in a bowl and heat the cream and butter in a saucepan until the butter melts and bubbles form. Pour this over the chocolate and whisk until smooth it’s like magic how it all comes together.

5-Step 5: Assemble and Chill Spread the cooled cranberry filling halfway up the sides of the crust, then pour the ganache over it to level with the top. Pop it in the fridge overnight for the best results. The total prep time is about 30 minutes, cook time around 20 minutes, and don’t skip that refrigeration it’s key for that creamy texture.