Knead the dough from the given ingredients - if there is a problem with thorough combining, you can add a little cold water.

Roll out the dough and line a tart pan with a diameter of about 28 cm. Cut off the excess dough (you can roll it out, cut out cookies, and bake for about 10 minutes).

Place the pan lined with dough in the refrigerator for an hour.

Remove the chilled dough, prick holes with a fork, and place a piece of baking paper on top.

Pour dry peas/beans or special ceramic baking beads onto the paper.

Bake the dough at 170 degrees (fan-assisted) for 15 minutes.

After this time, carefully remove the paper with the weights and bake the crust for another 5 minutes.

After baking, cool.

Break the white chocolate into pieces and melt it in a bain-marie - pour a few cm of water into the bottom of a pot - place a metal or heatproof bowl on top and put the broken chocolate into it.

Heat until the chocolate melts - remove from the pot and wait for it to cool slightly.

Transfer the mascarpone cheese to a bowl and whisk until slightly fluffy.

Add the white chocolate and mix.

Spread the cooled shortcrust pastry with Stovit cranberry preserve - for me, it was a few heaped tablespoons.

Spread the white chocolate cream over the cranberry preserve and level the surface.

You can additionally decorate the top of the tart with pomegranate seeds, cranberries, colorful sprinkles.

You can serve the tart immediately or store it in the refrigerator.

After removing from the refrigerator, wait half an hour before slicing so that the tart warms up slightly.