Best Cranberry Chocolate Tart Recipes

WHITE CHOCOLATE CRANBERRY ALMOND TART

Steps:

• Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

WHITE CHOCOLATE-CRANBERRY-PECAN TART

Steps:

• Preheat oven to 350°. Roll out pastry to fit an 11-in. tart pan with removable bottom; trim edges. Sprinkle with the cranberries, pecans and chips. In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange zest; pour over chips., Bake 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.

CRANBERRY-CHOCOLATE TART

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.

CHOCOLATE KIRSCH TORTE WITH TART CHERRY/CRANBERRY FILLING

Steps:

• Preparation of Cherry/ Cranberry filling: (Can be made a day ahead of time and refrigerated.)
• Drain cherries reserving cherry juice. Combine sugar, cornstarch and (2/3 cup) cherry juice in a 2-quart saucepan.
• Heat mixture until it comes to a full boil. Add cranberries. Let mixture simmer for 5 to 7 minutes until cranberries spilt open.
• Add cherries and Kirsch and heat just until mixture returns to a boil. Pour mixture into a covered bowl and refrigerate until completely cooled.
• Preparation of Cake:
• Let butter and eggs come to room temperature (20-30 minutes). Preheat oven to 350°F
• Prepare three round 9" x 1½" cake pans; lightly butter the sides and line bottoms with parchment paper.
• Cream butter. Add sugar and cream together until light and fluffy. Add eggs one at a time, beating after each addition.
• In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture alternating with buttermilk.
• Mix until well blended but do not over mix.
• Divide batter evenly between 3 prepared pans. Bake 30 minutes or until top springs back when gently pressed and a wooden skewer inserted into the center comes out clean.
• Cool 10 minutes, then remove from pans to a wire rack, peel off parchment paper and cool completely before assembling cake.
• Preparation of the Whipped Cream filling: (prepare just before the cake is to be assembled.)
• Combine gelatin and Kirsch in a small custard cup and let stand about 5 minutes to soften the gelatin.
• Place the custard cup in a small pan of warm water and gently heat mixture over low heat, stirring until the gelatin has completely dissolved.
• Remove from heat. Beat the cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until it holds stiff peaks. Add in the gelatin mixture gradually beating until the mixture holds stiff peaks.
• Preparation of Chocolate Icing: (Prepare after the rest of the cake is assembled and use immediately.)
• Cream butter. Whisk together sugar and cocoa. Add sugar mixture alternating with Kirsch.
• Beat mixture until fluffy adding only enough milk to make a thick spread-able icing.
• Assembling the cake:
• Place one layer, bottom side up, on a platter.
• Spoon half the cherry/berry mixture onto the layer and allow the layer to absorb the syrup. Then cover with half the whipped cream mixture.
• Place the second layer, also bottom side up, on top of the first layer. Cover with remaining cherry/ berry mixture (reserving about 5 cherries for garnishing the top of the cake.)
• Top with the remaining whipped cream mixture.
• Add third cake layer. Spread chocolate butter icing in the top of the third layer. Garnish with reserved cherries.
• Refrigerate until ready to serve.

CRANBERRY CHOCOLATE PECAN TART

Steps:

• Preheat oven to 400˚. Prepare pie crust as directed for a one crust pie using a 10 inch tart pan with removable bottom. Do not pre-bake. Layer cranberries, pecans and chips in crust lined pan. In a large bowl, beat eggs and add brown sugar, corn syrup, flour and grated peel. Blend well. Pour over ingredients in pie shell. Bake on a cookie sheet at 400˚ for 35-45 minutes until crust is golden and filling is set in the center. Cover with spray coated foil after 25 minutes to prevent over browning of the filling. Cool 2 hours. Store in refrigerator.

WHITE CHOCOLATE-CRANBERRY-PECAN TART

Steps:

• 1. Place cookie sheet in oven on middle rack to heat. Heat oven to 400°F. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.2. Layer cranberries, pecans and white vanilla chips in crust-lined pan. In large bowl, beat eggs. Add brown sugar, corn syrup, flour and orange peel blend well. Pour over cranberry mixture.3. Place tart in oven on heated cookie sheet. Bake at 400°F. for 35 to 45 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool 2 hours or until completely cooled. If desired, serve with whipped cream. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 360 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 5 g 25% * Cholesterol: 60 mg 20% * Sodium: 125 mg 5% * Total Carbohydrate: 50 g 17% * Dietary Fiber: 1 g 4% * Sugars: 31 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 3 Fat or 3 1/2 Carbohydrate, 3 Fat

CHOCOLATE TART WITH CRANBERRY RASPBERRY SAUCE

Steps:

• Preheat oven to 350°. Process flour, oats and sugar in a food processor until oats are ground. Add butter; pulse until crumbly. Press onto bottom and 1 in. up sides of an ungreased 10-in. springform pan. Bake until lightly browned, 14-16 minutes. Cool on a wire rack., Process almonds in a food processor until coarsely chopped. Beat brown sugar, corn syrup, eggs, chocolate and melted butter; stir in almonds., Pour into prepared crust. Bake until center is set and crust is golden brown, 25-30 minutes. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine 1 cup raspberries, cranberries, sugar and wine. Bring to a boil, stirring to dissolve sugar. Reduce heat to low; cook, uncovered, until cranberries pop, 4-5 minutes, stirring occasionally. Remove from heat; cool slightly., Press berry mixture through a fine-mesh strainer into a bowl; discard seeds. Refrigerate sauce until serving., Remove rim from pan. Serve tart with sauce and remaining raspberries.

WHITE CHOCOLATE CRANBERRY TART

Steps:

• Cranberry Sauce: Place the cranberries, sugar, and water in a small saucepan and bring to a simmer. Continue to simmer for 10 minutes. Let completely cool and put in the fridge until ready to use. Tart Crust: Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times to mix. Add the butter and pulse until the butter is completely mixed in. Add the eggs and process until the dough forms a ball. Transfer the dough to a lightly floured work surface, divide the dough in half, and flatten each half into a disk. Cover with plastic wrap and let sit in the refrigerator for 30 minutes. Preheat oven to 350. Prepare the crust by taking one of the pieces of dough from the refrigerator. Let sit at room temperature for 5 minutes. Flour your work surface and roll out the dough to about a 13-inch diameter disk. Line the tart pan with the dough, making sure it's flat against the bottom and the sides of the pan. Prick the bottom and sides of the dough with a fork and place uncooked beans on bottom of crust. Bake for 20 minutes, or until edges of crust are golden brown. Remove from oven and cool completely. Discard beans. In the meantime, prepare the filling. White Chocolate Filling: Combine white chocolate and cream in a microwavable bowl. Microwave on high for 1 minute. Stir. Continue to microwave for 1 more minute; stir until chocolate is completely melted and mixture is smooth. Set aside and let completely cool. Assemble the tart. Drain the cranberries of any excess juice. Spread the cranberry sauce on the bottom of the tart crust. Pour the white chocolate ganache over the cranberry sauce. Garnish with fresh cranberries and chopped pistachios. Refrigerate for 3 hours. Serve.

CRANBERRY CHOCOLATE TART

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:).

CRANBERRY-CHOCOLATE TART

Steps:

• Cranberry Topping.
• Pour 1/4 cup cranberry juice into small bowl;sprinkle with gelatin over.
• Let stand until softened, about 15 minutes.
• Combine 1/4 cup cranberry juice, cranberries and next 5 ingredients in medium saucepan; bring to a boil, stirring until sugar disolves.
• Reduce heat to medium: simmer until cranberries are tender but still plump, 5 minutes.
• Strain into a bowl, set cranberries aside.
• Add gelatin mixture to hot juice in bowl;stir until gelatin disolves.
• Stir cranberries back into juice.
• Chill until cranberry mixture is cold and slightly thickened, at least 6 hours or overnight.
• Can be made 2 days ahead. Cover and chill.
• Stir chopped crystalized ginger into cranberry mixture.
• For Crust.
• Position rack in center of oven and preheat to 350 degrees.
• Combine chocolate wafer 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 of melted butter if mixture is dry.
• Press crumb mixture firmly over 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 completely before filling.
• Can be made 1 day ahead or frozen, well wrapped, for up to 1 week.
• Mascarpone Filling.
• Using electric mixer, beat all ingredient except ginger in medium bowl just until thick enough to spread ( do not overbeat or mixture may curdle).
• Spread filling in cooled crust.
• 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 crystalized ginger strips if desired.
• Cut tart into wedges and serve cold.