White chocolate blackberry cream bars ohsweetbasil.com

White Chocolate Blackberry Cranberry Cream Bars

Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Servings: 12


For the Tart Crust

  • 1 Egg Yolk
  • 1 Tablespoon Heavy Cream
  • 1/4 Teaspoon Vanilla
  • 1 1/4 Cups Flour
  • 2/3 Cup Powdered Sugar
  • 1/4 Teaspoon Salt
  • 8 Tablespoons Butter Cold, Cut in cubes

For the Berries

  • 1 Cup Blackberries Frozen
  • 2 Cups Cranberries
  • 3/4 Cup Sugar
  • 1/2 Cup Orange Juice
  • 1 Tablespoon Flour heaping

For the Filling

  • 8 Ounces Creme Fraiche Vermont Creamery
  • 3 Large Eggs plus 1 Egg Yolk, lightly whisked
  • 2 Cups Sugar
  • 3/4 Cup Flour
  • 1 Tablespoon Orange Juice
  • 1/2 Teaspoon Vanilla

For the Topping

  • 1/2 Cup Flour
  • 2 Tablespoons Sugar
  • 1 Tablespoon Brown Sugar
  • 1/4 Cup Butter cold and cut in cubes
  • 1 Cup White Chocolate Chips

For Garnish *Optional

  • 1 Cup Cranberries
  • 1/4 Cup Sugar
  • 1/4 Cup Water
  • 1/3 Cup Sugar
  • 1 Cup White Chocolate


For the Tart

  • In a small bowl, whisk together the egg yolk, cream and vanilla.
  • In a food processor, add the flour, powdered sugar, and salt.
  • Add the butter and pulse a few times until it resembles coarse sand.
  • With the machine on, pour in the egg mixture and continue to run the machine until the dough begins to come together.
  • Create a flat disc with the dough and wrap in saran wrap.
  • Place in the fridge for 1 hour.
  • Heat the oven to 400 degrees.
  • Place parchment paper in an 8x9" baking dish and press the dough across the bottom.
  • Prick all over with a fork.
  • Bake for 10-12 minutes.
  • Remove from the oven to cool while you proceed with the bars.

For the Berries

  • In a medium saucepan over medium heat add the blackberries, cranberries, sugar, orange juice and flour.
  • Stir everything together and bring to a boil.
  • Turn down to a simmer and allow to cook for about 10 minutes or until the cranberries have burst and the mixture is beginning to thicken.
  • Place in a strainer bowl to release any excess juice so the bars will set up, and put in the fridge to cool.
  • Turn the oven down to 350.
  • Begin the filling by whisking together the creme fraiche, eggs, egg yolk, sugar, flour, orange juice and vanilla.
  • Pour onto the baked tart crust.
  • Remove the berry mixture from the fridge and scoop large spoonfuls over the creme fraiche and then use a spatula to swirl everything together.
  • Bake at 350 for 30 minutes.
  • Remove from the oven and cover with the streusel topping.
  • Bake for an additional 15-20 minutes or until the top is beginning to turn golden.  The center will still be a little jiggly.
  • Remove from the oven.
  • Allow the bars to cool for 30 minutes then place in the fridge for at least 4 hours to set up.
  • For serving, melt the white chocolate at 15 second intervals, stirring each time.
  • Drizzle over the bars and sprinkle with sugared berries.

For the Sugared Berries

  • In a small saucepan over medium heat, cook the water and sugar until the sugar has dissolved.
  • Add the cranberries and toss to coat.
  • Spread over a cooling rack for 1 hour.
  • Place the cranberries in a bowl with the 1/3 cup sugar and toss to coat.
  • Serve over the bars.
Nutrition Facts
White Chocolate Blackberry Cranberry Cream Bars
Amount Per Serving (1 g)
Calories 638 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 95mg32%
Sodium 192mg8%
Potassium 179mg5%
Carbohydrates 107g36%
Fiber 3g13%
Sugar 83g92%
Protein 6g12%
Vitamin A 517IU10%
Vitamin C 12mg15%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.