Chocolate Cranberry Tart
This chocolate cranberry tart combines vibrant, tangy cranberries with a silky dark chocolate ganache in a buttery crust, making it a show-stopping dessert that’s perfect for holidays or any special occasion.
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!
Nutrition
Calories: 548kcalCarbohydrates: 63gProtein: 7gFat: 30gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 221mgPotassium: 367mgFiber: 3gSugar: 32gVitamin A: 519IUVitamin C: 10mgCalcium: 133mgIron: 2mg
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