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https://shopnsavefood.com/Recipes/Detail/4185/Chocolate_Tart_with_Candied_Cranberries

Chocolate Tart with Candied Cranberries

A beautiful dessert for the holiday season

Yield: 10 servings

Ingredients

1/4 teaspoon salt

2 tablespoons sugar

1 2/3 cups all-purpose flour

Crust

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces

3 tablespoons (approximate) ice water

1 large egg yolk

1 teaspoon vanilla extract

Filling

1/2 cup whipping cream

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

3 tablespoons creme de cassis (black currant-flavored liqueur)

Candied Cranberries

Nonstick vegetable oil spray

1 1/2 packages (12 oz.) frozen cranberries, unthawed

1 cup sugar

Add To

Directions:

For crust:
Blend flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 1/2 tablespoons water, egg yolk and vanilla. Blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours. (Can be made 2 days ahead. Let soften slightly before rolling out.)

Preheat oven to 375 F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut dough overhang to 3/4 inch; fold overhang in and press, forming sides that extend 1/4 inch above top of pan. Pierce crust all over with fork. Freeze 15 minutes. Bake crust 15 minutes. If sides of crust fall, press up with back of fork. Bake crust until beginning to brown, about 15 minutes longer. Cool on rack.

For filling:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth; whisk in liqueur. Pour filling into crust. Refrigerate until filling is firm, at least 2 hours and up to 1 day.

For candied cranberries:
Preheat oven to 375 F. Spray rimmed baking sheet with nonstick spray. Toss cranberries and sugar in medium bowl to blend. Spread out mixture on baking sheet. Bake 10 minutes. Using metal spatula, stir berries gently. Bake until berries are thawed and most sugar is dissolved, about 5 minutes longer. Cool on sheet 5 minutes. Spoon berries atop filling; drizzle with syrup from sheet. Chill 1 hour. (Can be made 1 day ahead. Keep chilled.)

Suggestions: In a hurry? A pre-made crust can be used or a graham cracker crust adds nice flavor.

Source: Bon Appetit, December 1999

Please note that some ingredients and brands may not be available in every store.

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