Chocolate Tart with Cranberries
This elegant chocolate tart combines the richness of dark chocolate with the tartness of fresh cranberries, making it a delightful dessert for any occasion.
Ingredients
For the Crust
- 1.5 cups all-purpose flour Can substitute gluten-free flour.
- ⅓ cup cocoa powder
- ½ cup powdered sugar
- ½ cup unsalted butter, softened Can substitute with vegan butter.
- 1 large egg yolk Or substitute with flaxseed meal mixed with water.
- ¼ cup cold water Add gradually to keep dough tender.
For the Filling
- 8 ounces dark chocolate, chopped Use chocolate with high cocoa content for deeper flavor.
- 1 cup heavy cream Can substitute with coconut cream for a dairy-free version.
- ¼ cup granulated sugar
For Topping
- 1 cup fresh cranberries Can use thawed frozen cranberries.
- 1 tablespoon orange zest
Instructions
Preparation
- Start by gathering all your ingredients and measuring them out.
- In a mixing bowl, combine the all-purpose flour, cocoa powder, and powdered sugar.
- Add your softened butter and egg yolk, then mix until crumbly.
- Stir in the cold water gradually to form the dough.
- Press the dough into a tart pan evenly and prick the bottom with a fork.
Baking
- Preheat your oven to 350°F (175°C). Bake the crust for about 15 minutes, then cool on a wire rack.
Filling Preparation
- Melt the chopped dark chocolate using a double boiler or microwave, stirring until smooth.
- In a separate bowl, whip the heavy cream and granulated sugar until soft peaks form.
- Fold the melted chocolate gently into the whipped cream to combine.
Assembly
- Pour the chocolate mixture into the cooled tart shell.
- Top with fresh cranberries and sprinkle with orange zest.
Cooling
- Refrigerate the assembled tart for at least two hours to set.
Notes
Store in the refrigerator for up to four days. For longer storage, slice and freeze individually wrapped pieces.