This chocolate cranberry tart is a beautiful and delicious dessert that balances the tartness of fresh cranberries with the richness of dark chocolate ganache. It’s perfect for when you’re looking to serve something seasonal and eye-catching but still want layers of complex flavors. The cranberry layer adds a unique, tangy twist to the smooth, creamy chocolate ganache, and the whole dessert is nestled in a buttery, crumbly crust that ties it all together.
The Number One Reason Why I Love This Recipe
Can you guess the number one reason why I am obsessed with this recipe? It’s not the creamy chocolate ganache, and it’s not the sweet and tangy cranberry sauce in the middle. It’s not even how beautiful it looks decorated for the holidays.
The number one reason why I am obsessed with this holiday tart recipe is because it is a make ahead tart recipe, and you can freeze it! I made this recipe about two weeks before Thanksgiving, and I froze the leftovers directly on their tart pan bottom.
I wrapped the entire thing in plastic wrap, then tin foil, and I placed it in the freezer the night before Thanksgiving. (well actually I woke up at 4 am in a frenzy because I FORGOT to place it in the fridge, ran downstairs, and put it in the fridge lol!). It was just as good after being frozen as it was the first day!
You’re Going To Love This
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Why Cranberries and Chocolate Work So Well Together
Cranberries and chocolate are a surprising yet perfect combination. The natural tartness of cranberries contrasts with the deep, creamy richness of dark chocolate, creating a multi-layered flavor experience. Cranberries add brightness to the dessert, while the chocolate brings warmth and smoothness.
The addition of freshly squeezed orange juice and a hint of maple syrup in the cranberry filling enhances the tart’s complexity, adding subtle notes that elevate the cranberries’ tangy bite. This balance makes the tart ideal for those who love a sophisticated, less-sweet dessert.
The Secret to a Buttery Flakey Crust
The crust in this tart does more than just hold everything together—it adds a crucial texture element. Made with flour, sugar, cold butter, and a touch of vanilla, the crust is designed to be buttery and flaky, providing a delicate crunch that complements the smooth ganache and fruit filling.
When baked to a golden brown, it has a slight snap, adding just the right amount of structure. Achieving this crust requires chilling the dough, which helps the butter stay cold and creates air pockets as it bakes, giving it that sought-after flakiness.
The Star of the Show: Cranberry Filling
For the filling, fresh cranberries are simmered with maple syrup, sugar, and orange juice, giving them a sweet-tart balance with a hint of citrus. Blending the cooked cranberries creates a smooth, thick texture, ideal for layering over the crust.
A small amount of cornstarch helps thicken the filling so it sets well in the tart, creating a stable base for the ganache. The cranberry filling brings not only flavor but also a vibrant red color that makes this tart visually stunning, especially against the dark chocolate layer on top.
Luxerious Chocolate Ganache
The ganache topping is the highlight of this dessert, made by pouring warm coconut cream over dark chocolate. Using coconut cream keeps the ganache smooth and luxurious. After a few minutes, the chocolate melts into the cream, creating a glossy, rich layer that spreads easily over the cranberry filling.
This ganache is creamy without being overly sweet, making it an excellent counterbalance to the tart cranberries. With its decadent flavor and silky texture, the ganache brings a touch of indulgence that ties the entire tart together. It makes a great Christmas dessert or Thanksgiving pie recipe!
How To Make It
Make sure to scroll down to the recipe card for the full list of ingredients and instructions!
Is This Chocolate Cranberry Tart Mediterranean Diet Friendly?
The Mediterranean diet isn’t about strict rules—it’s a lifestyle that emphasizes balance, joy, and shared moments around the table. While this cranberry chocolate tart isn’t traditionally Mediterranean, indulging in a decadent dessert like this during a special occasion fits perfectly into the spirit of the diet. Food is meant to be enjoyed, especially with loved ones, and treats like this tart add sweetness to those meaningful gatherings. So, go ahead and savor it guilt-free—because the Mediterranean way is all about harmony, not deprivation!
Serving and Storing
When it comes to serving, the Cranberry Chocolate Ganache Tart is both beautiful and practical. It can be made ahead of time and stored in the refrigerator, where it will keep well for up to four days. This makes it an ideal choice for busy holiday gatherings. The tart can be served chilled or at room temperature, and slicing into it reveals the gorgeous contrast between the bright cranberry layer and the glossy chocolate topping.
For a festive touch, consider popping some fresh cranberries on top, or a sprinkle of powdered sugar. You can even add some holiday cookies to the top like I did! These little extras make it even more eye-catching and add a hint of texture.
This dessert has a homemade feel that’s sure to impress, especially for holiday gatherings or any cozy get-together where you want a dessert that’s both familiar and special. Plus, the cranberry filling can even be made ahead, which lets you assemble everything on your schedule. Serve it with whipped cream or just enjoy each slice on its own—it’s a versatile and crowd-pleasing tart that’s worth the effort!
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Did you make this beautiful holiday dessert recipe? If so, it would mean so much to me if you would leave it a star rating inside the recipe card! Thank you!
Chocolate Cranberry Tart
Equipment
- 9" Tart Pan With Removable Bottom
Ingredients
Crust Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter, cut into small cubes
- 1 large egg
- 3/4 tsp vanilla extract
- 1/4 tsp table salt
Chocolate Ganache Ingredients
- 1 1/2 cups dark chocolate chips
- The cream at the top of a cold 15 oz can of full fat coconut milk (about ¾ cup once melted)
- 2 tbsp butter
- 1/4 tsp table salt
Cranberry Tart Filling
- 2 1/2 cups fresh cranberries washed, stems removed
- 1 cup water
- 1/4 cup pure maple syrup
- 1/4 cup granulated sugar
- 1/3 cup freshly squeezed orange juice
- 2 tbsp corn starch
Instructions
Make The Tart Dough
- Preheat the oven to 375 degrees F and place the rack in the middle of the oven.
- Spray a 9” tart pan with a removable bottom with cooking spray and set aside. Add to a food processor the flour, sugar, salt, and small squares of cold butter and pulse until well mixed (about 15 pulses). Add the egg and vanilla extract and pulse until it clumps, about 15 pulses. You may need to scoop down the sides. It should be crumbly when done, not formed.
- Scoop the mixture into a bowl and form it into a ball using your hands. Wrap it with plastic wrap and place it in the refrigerator to cool for at least 1 hour. While it is cooling we will make the cranberry filling.
Make The Cranberry Filling
- Place a medium sized dutch oven over medium heat. Add the cranberries, water, maple syrup, granulated sugar, salt, and orange juice to the pot and bring it to a simmer. Simmer for 15 minutes stirring frequently.
- At the 15 minute mark, remove the pot from the heat and blend the contents. You can do this carefully with an immersion blender, or a regular blender. Use caution because the sauce will be very hot. Once blended, add 2 tbsp of cornstarch to the mixture and blend again until it is well combined. Return the pot (with the cranberry mixture) to the stove over medium heat and simmer for 2 minutes stirring constantly to prevent burning. Once thickened, remove from the heat and set aside to come to room temperature.
Bake The Tart Crust
- Once the dough is cooled, roll it out on a floured surface using a rolling pin into about an 11” circle (this part does not need to be perfect, if it is not a perfect circle it is okay).
- Transfer the dough to the tart dish and try to get it to evenly cover the bottom and sides. You will likely need to press pieces of dough into the dish in different areas to make it even.
- Cover the edges of the tart in thin strips of aluminum foil to prevent burning, and bake at 375 in the middle rack for 20 minutes until golden.
- Once the cranberry sauce is room temp, put it in the fridge and allow the tart crust to come to room temperature.
Make The Chocolate Ganache
- Place the chocolate chips, butter, and salt in a heat-safe bowl and set aside. Place a small saucepan on the stove over medium-high heat and pour in the coconut milk cream from the top of the can (should be about ¾ cup of liquid once melted). Bring the milk to a simmer (not a boil), then immediately pour it over the chocolate chips.
- Without mixing, cover the bowl with plastic wrap and allow it to sit for 5 minutes. Remove the plastic wrap and whisk the chocolate and milk until fully combined.
Assemble The Tart
- Pour the cranberry filling into the tart crust first, then pour the chocolate ganache over the top of the cranberry filling. Place it in the refrigerator for at least 1 hour before covering it with plastic wrap. Allow it to refrigerate for at least 4 hours before serving. It is good in the refrigerator covered in plastic wrap for up to 4 days, or you can freeze it for up to one month. Wrap it in plastic wrap, then aluminum foil. To thaw, leave in the refrigerator overnight. Enjoy!
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