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.
Dark Chocolate Cranberry Tart
Servings: 1 tart
Prep Time: 30 minutes
Cook Time: 30 minutes (plus chilling time)
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 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 the Oven:
Preheat your 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 the bottom and sides of a tart pan. Dock the crust with a fork. Bake for 13–15 minutes, or until golden brown. Remove and chill in fridge or freezer. - Make the Ganache:
Set a bowl over a saucepan of simmering water (double boiler). Add chocolate and water. Stir until smooth. Remove from heat, then stir in salt and orange zest. Let cool for 10 minutes. Spread ganache in the tart shell. Use a spoon or pastry brush to coat sides. Refrigerate until set. - Make the Curd:
In a medium saucepan, combine cranberries, honey, and orange zest and juice. Cook over medium heat for 10 minutes, until cranberries burst. Blend until smooth, then reduce speed and blend in ghee gradually. Return mixture to the saucepan on low heat. - Temper the Eggs:
In a bowl, whisk eggs and yolks. Slowly add about 1/4 cup of cranberry mix to the eggs, whisking constantly. Stir egg mixture into the pot with remaining cranberry mixture. Cook over low heat, stirring constantly, for about 5 minutes, until thickened. The curd should hold a line when you run your finger across the spatula. - Strain and Cool the Curd:
Strain curd through a fine-mesh sieve. Let cool to room temperature (use an ice bath to speed it up, if desired). - Assemble and Chill:
Pour cooled curd into the tart shell over the ganache. Gently shake to distribute evenly for a smooth finish. Chill for at least 4 hours or overnight until fully set.
