White Chocolate Cranberry Almond Tart

• 1/2 cup slivered almonds, toasted
• 3 tablespoons sugar
• 1-2/3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• 1/4 cup heavy whipping cream
• 2/3 cup white baking chips
• 2 cups fresh or frozen cranberries
• 1 cup sugar
• 1/2 cup dried cranberries
• 1/3 cup orange juice
• 2 tablespoons butter
• 2/3 cup white baking chips
• 2 teaspoons shortening
• 1/3 cup slivered almonds, toasted

1. Preheat oven to 375u0b0. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom.
2. Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack.
3. In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips.
4. Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold.
5. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

slivered almonds, sugar, flour, salt, butter, heavy whipping cream, white baking chips, cranberries, sugar, cranberries, orange juice, butter, white baking chips, shortening, slivered almonds

Taken from www.tasteofhome.com/recipes/white-chocolate-cranberry-almond-tart/ (may not work)