Cranberry Chocolate Tart Recipes

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CHOCOLATE TART WITH CANDIED CRANBERRIES



Chocolate Tart with Candied Cranberries image

Categories     Chocolate     Dessert     Bake     Freeze/Chill     Cranberry     Winter     Chill     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 16

crust
1 2/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons (about) 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 crème de cassis (black currant-flavored liqueur)
candied cranberries
Nonstick vegetable oil spray
1 1/2 12-ounce packages frozen cranberries, unthawed
1 cup sugar

Steps:

  • 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.)

CRANBERRY-CHOCOLATE TART



Cranberry-Chocolate Tart image

Provided by Sarah Patterson Scott

Categories     Chocolate     Ginger     Dessert     Bake     Stew     Christmas     Thanksgiving     Cream Cheese     Cranberry     Fall     Winter     Christmas Eve     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 21

Cranberry Topping:
1/2 cup cranberry juice, divided
1 teaspoon unflavored gelatin
1 12-ounce bag fresh or frozen cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon grated peeled fresh ginger
Pinch of salt
4 tablespoons finely chopped crystallized ginger
Crust:
1 1/4 cups chocolate wafer cookie crumbs (made from about 6 1/2 ounces cookies, finely ground in processor)
1/4 cup sugar
1/8 teaspoon salt
5 to 6 tablespoons unsalted butter, melted
Mascarpone Filling:
1 8-ounce container mascarpone cheese*
1/2 cup powdered sugar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract
Thin strips of crystallized ginger (optional garnish)

Steps:

  • For cranberry topping:
  • Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over. Let stand until softened, 15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside. Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Stir chopped crystallized ginger into cranberry mixture.
  • For crust:
  • Position rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool crust completely before filling.
  • For mascarpone filling:
  • Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). Spread filling in cooled crust. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Garnish with crystallized ginger strips, if desired. Cut tart into wedges and serve cold.
  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

CRANBERRY CHOCOLATE TART



Cranberry Chocolate Tart image

This is a spectacular cranberry tart with a mascarpone filling and chocolate crust! Cranberry topping and mascarpone filling can be made ahead & put together the night or a few hours before serving. Cooking time includes chill time

Provided by Antifreesz

Categories     Tarts

Time 6h30m

Yield 10-12 serving(s)

Number Of Ingredients 18

1/2 cup cranberry juice, divided
1 teaspoon unflavored gelatin
1 (12 ounce) bag cranberries, fresh
3/4 cup sugar
2 teaspoons lemon juice, fresh
1 teaspoon lemon peel, finely grated
1 teaspoon fresh ginger, peeled and grated
1/8 teaspoon salt
4 tablespoons crystallized ginger, finely chopped
1 1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/8 teaspoon salt
5 -6 teaspoons unsalted butter, melted
8 ounces mascarpone cheese
1/2 cup powdered sugar
1/2 cup whipping cream, chilled
1 teaspoon vanilla extract
5 slices crystallized ginger, cut thin for optional garnish (optional)

Steps:

  • Topping;.
  • Pour 1/4 cup cranberry juice into small bowl;sprinkle gelatin over.
  • Let stand until softened,about 15 minutes. Combine 1/4 cup cranberry juice, cranberries and the next 5 ingredients in a medium saucepan;bring to boil, stirring until sugar dissolves.
  • Reduce heat to medium; simmer until cranberries are tender but still plump,about 5 minutes.
  • Strain into bowl;set cranberries aside.
  • Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves.
  • Stir cranberries back into juice.
  • Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight.
  • Can be made 2 days ahead,cover and chill.
  • Stir chopped crystallized ginger into cranberry mixture.
  • Crust:.
  • Preheat 350°F; position rack in center of oven.
  • Combine chocolate wafer cookies crumbs,sugar and salt in medium bowl;add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips.
  • If dry add 1 more tablespoon of melted butter.
  • Press crumbs onto bottom and sides of 9 inch tart pan with removable bottom.
  • Bake until crust begins to set and slightly crisp, about 14 minutes.
  • Press with spoon if crust puffs.
  • Cool crust completely before filling.
  • Mascarpone Filling:.
  • Beat all ingredients except ginger in medium bowl just until thick enough to spread.
  • DO NOT OVERBEAT OR MIX WILL CURDLE!
  • This can be made 1 day ahead,cover and chill.
  • Spoon cranberry mixture evenly over mascarpone filling.
  • Chill at least 2 hours and up to 6 hours.
  • Garnish with crystallized ginger strips if desired.
  • Serve cold.
  • Enjoy:).

Nutrition Facts : Calories 244.4, Fat 8.4, SaturatedFat 4.6, Cholesterol 21.7, Sodium 145.7, Carbohydrate 42.5, Fiber 2.1, Sugar 33, Protein 1.5

CRANBERRY TART



Cranberry Tart image

Norma Sockrider has a fruity alternative to the abundance of chocolate the holidays bring. By adding a bit of citrus flavor to her golden-brown goody, the Columbus, Nebraska baker makes this tart so irresistible that it's likely to bring a smile to old Scrooge himself.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1-2/3 cups biscuit/baking mix
4-1/2 teaspoons sugar
1/2 cup water
FILLING:
1 to 1-1/4 cups sugar
2 tablespoons biscuit/baking mix
2-1/2 cups fresh or frozen cranberries
1/3 cup orange juice
2 tablespoons butter

Steps:

  • In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; set aside., In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 minutes longer or until thickened and bubbly. Pour over crust. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 260 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 368mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.

CRANBERRY WHITE CHOCOLATE TARTS



Cranberry White Chocolate Tarts image

From Chatelaine.com: "pastry cups get royal treatment with this rich, creamy filling" By Rheanna Kish and The Canadian Living Test Kitchen

Provided by Lambkyns

Categories     Tarts

Time 30m

Yield 24 mini-tarts

Number Of Ingredients 6

24 premade miniature tart shells
1/4 cup dried cranberries
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
2 tablespoons whipping cream
2 ounces white chocolate, finely chopped
2 teaspoons butter, softened

Steps:

  • Bake mimi-tart shells according to package instructions. Let cool in pans on rack.
  • Meanwhile, in saucepan, cover and heat cranberries with liqueur over medium-low heat until steaming,.
  • Let stand until softened.
  • Finely chop.
  • In small saucepan, heat cream just until boiling.
  • Remove from heat.
  • Whisk in chocolate and butter until melted.
  • Divide cranberries among tart shells.
  • Top with chocolate/cream mixture.
  • Refrigerate until set, 2 hours.
  • (Make-ahead:Cover and refrigerate for up to 2 days.).

Nutrition Facts : Calories 20.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 2.9, Sodium 4.9, Carbohydrate 1.6, Fiber 0.1, Sugar 1.4, Protein 0.2

CRANBERRY TART



Cranberry Tart image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 8

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Cranberry Tart
1/2 cup cold water
2 envelopes unflavored gelatin
6 cups fresh cranberries
1 3/4 to 2 cups sugar, to taste
1 cup red currant jelly
2 tablespoons cognac

Steps:

  • Crust: On a lightly floured work surface, roll pate brisee into a 13-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round fluted tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart ring. Pierce bottom of tart shell all over with a fork. Cover with plastic wrap; freeze until firm, about 15 minutes.
  • Preheat oven to 375 degrees. Uncover and line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, about 20 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, 15 to 20 minutes. Remove from oven and let cool completely on a wire rack.
  • Filling: Place cold water in a small bowl. Sprinkle gelatin over water; let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat 12 to 15 minutes. Do not overcook or the mixture will become too watery; cranberries should be soft but not bursting. Remove from heat and let cool slightly. Stir in gelatin and let cool completely.
  • Pour cranberry filling into tart shell and chill for at least 1 hour before serving.

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