Dark Chocolate Cranberry Tart
This tart feels like winter dressed in its finest—ruby cranberries glowing against dark, glossy chocolate in a golden almond crust, where bright citrus and bittersweet cocoa meet in a quietly luxurious, candlelit celebration of the season.
Cranberry Chocolate Tart
Servings: Not specified
Prep Time: Not specified
Cook Time: Not specified
Ingredients
-
For the Crust
- 2 cups (215 grams) almond flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup (65 grams / 80 mL) olive oil
- 3 tablespoons (18 grams) maple syrup
-
For the Ganache
- 8 ounces high-quality bittersweet chocolate
- 1/3 cup water
- 1/4 teaspoon sea salt
- 1 teaspoon orange zest
-
For the Cranberry Curd
- 12 ounces (340 grams) cranberries
- 1/2 cup (160 grams) honey
- Zest and juice of 1 medium orange
- 2 1/2 ounces (72 grams) ghee
- 2 large eggs
- 3 large egg yolks
Instructions
- Preheat oven: Preheat the oven to 350°F.
- Make the crust: In a large bowl whisk together almond flour, cinnamon, and salt. Stir in olive oil and maple syrup until the mixture resembles wet sand. Press evenly into a tart pan, covering the bottom and sides. Dock the crust with a fork.
- Bake crust: Bake for 13–15 minutes until golden brown. Remove and chill in the refrigerator or freezer while preparing the ganache.
- Prepare ganache: Set a heatproof bowl over a pot with 1 inch of simmering water. Add chocolate and water. Whisk until smooth and fully melted. Remove from heat and stir in salt and orange zest. Cool for 10 minutes.
- Assemble ganache layer: Spread the ganache evenly into the chilled crust, coating the bottom and sides. Return to the refrigerator to set.
- Cook cranberry base: In a saucepan combine cranberries, honey, and orange zest and juice. Cook over medium heat for about 10 minutes until cranberries burst and release juices.
- Blend curd base: Transfer mixture to a blender and blend until smooth. With blender on medium, gradually add ghee until incorporated. Return mixture to saucepan over low heat.
- Temper eggs: Whisk eggs and yolks in a bowl. Slowly add about 1/4 cup hot cranberry mixture while whisking. Then gradually whisk the egg mixture back into the saucepan.
- Thicken curd: Cook over low heat, stirring constantly for about 5 minutes until thickened enough to coat the back of a spoon.
- Strain and cool: Strain curd through a fine mesh sieve and cool to room temperature.
- Finish tart: Pour cooled curd into the prepared tart shell. Smooth by gently shaking the pan. Refrigerate for at least 4 hours or overnight until fully set.
