Chocolate Cranberry Tart
If you're passionate about using fresh and seasonal fruits, this dessert is definitely for you. To me, desserts don't have to be beautiful to be delicious, but when a dessert is both delicious and beautiful that's priceless. This chocolate cranberry tart fits both criteria; gorgeous and decadent. I'm a huge fan of smaller portions that's why I prefer to use 4" tart rings/pans rather than a large 9" one, but it's totally up to you. So, grab a bag of cranberries and let me tell you how easy it is to make this gorgeous tart.
Mise en place:
Sweet dough (Páte Sucree)
- 1 1/2 cup flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 tsp. baking powder
- 1 stick butter (114g); cold, cubed
- 1 egg
- 1 egg yolk
- Preheat the oven to 350° F. Using a food processor, combine flour, cocoa powder. Add butter and cut in very finely. Add sugar and baking powder and finally add the egg and egg yolk and mix in until you have a fine dough. The dough is enough to make a 9" tart or you can use smaller tart pans and make about 4-6.
- Roll out the dough on a lightly floured surface, use a cutter to cut the dough to the right size and cover the tart rings/pans. Prick the dough with a fork and cover with parchment paper. I blind bake the tart shells and use beans (any kind would do the trick) to fill the tart pans before placing them in the oven. This will help tarts hold their shape as they bake. Bake for 15 minutes, remove the beans and the parchment paper and bake for another 10 minutes. Remove from the oven and let chill before filling them with the cranberry curd.
- 12 oz bag of fresh cranberries
- 200g sugar (1 cup)
- 2 tbsp. water
- 1 tbsp. lemon juice
- 85 g egg yolks (about 5 eggs)
- 114 g (1 stick) butter; cold, cubed
Place the cranberries, sugar, and water in a medium saucepan. Over low heat cook the cranberries until they're soft; stirring constantly. Using a food processor puree the cranberry mix and add egg yolks and lemon juice. Cook the cranberry-egg yolk mixture over a bain marie (place the mixture in a heatproof bowl over a pan of simmering water). Stirring constantly until it reaches 117°F (or until the egg yolks are cooked). Immediately pour the cranberry curd over the cooled tart shells. Smooth the top and cover with plastic wrap and place in the refrigerator.
- 2/3 cup heavy cream
- 80 g semi-sweet chocolate, chopped
Bring the cream to a simmer and pour over chocolate. The key to making a delicious and smooth ganache is that after you pour the cream over the chocolate allow it to sit for a minute or two. Then, start stirring it from the middle of the bowl slowly and consistently until you have ahomogeneous chocolate ganache. Now pour the ganache over the cranberry curd and smooth the top with a spatula. Chill for 30 minutes and serve. You can store this tart in the freezer, just cover it with plastic wrap and store in a plastic zip lock bag for up to a month.
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