Chocolate Tart with Sugared Cranberries

Back to back labor and delivery rotations mean the blog got placed on the back burner. Thus, my return to posting photos of delectable holiday treats had to be with a bang! Hence – the chocolate tart with sugared cranberries.

IMG_5719This baked good epitomizes the holidays! Sugared cranberries! I mean, come on. They look like they fell out of a Christmas tree. IMG_5737I went to Williams Sonoma recently and they had a bunch of things on sale so I came home with a cake stand (YES!) and a tart pan (double yes!). I was so excited to use both of this for this recipe and pictures.

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This chocolate tart is perfectly lightly sweet and not at all overwhelming. Made with semi-sweet chocolate, it’s a perfect pairing with the slightly tart contrast of the sugared cranberries.

The sugared cranberries, by the way, are fresh cranberries coated in sugar. They turn fresh cranberries in a holiday treat that you can pop into your mouth. Not to mention, they make one heck of a garnish.

Chocolate Tart with Sugared Cranberries

Adapted from Tyler Florence

Tart Shell Pastry:
2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup unsalted butter, cold and cut into small chunks
1 large egg, separated (save both parts)
2 tablespoons ice water

Combine your dry ingredients (flour, sugar, salt) in a bowl. Add the butter cubes and using a pastry cutter or your hands, cut into your dry ingredients until it looks like coarse crumbs. Make a well in the middle your pastry. Add in your egg yolk and ice water. Keep the egg white! Using your hands, work it into the dough and squeeze together until it comes together to form a disk. You will see still chunks of butter in the dough. Ask more ice water (1 tablespoon at a time) if you need to form the disk. Wrap and place in the fridge for 30 minutes.

Roll out your dough into approximately a 12 inch circle about 1/4 inch thick. Place into a 9 inch tart pan. Press into the bottoms and sides making sure to get each nook and cranny to get a pretty edge when you take out the finished product. I also used this step to even out the dough a little bit. Take the extra dough off the edges by pressing against the sharp edge or your pan or with a knife. Cool in the fridge for 15 minutes and preheat your oven to 350.

Using pie weights or dried beans, bake for 30 minutes. Remove from heat and using your egg white, brush your tart pastry. Bake for another 8 minutes. The crust should not be golden brown, but still light in color. Let the pastry cool and reduce your oven temperature to 325.

For the chocolate filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate (bar or chips)
1/4 teaspoon salt
2 large eggs, beaten

Heat the heavy cream and milk in a pot over medium heat until it slightly bubbles at the edges. Remove from heat and add in your chocolate. Whisk until completely melted and silky smooth. Sprinkle in the salt. Very, very slowly add your eggs until completely blended. Be sure not to add it too quickly or they may scramble!

Pour into your prepared shell and bake for approximately 20-25 minutes until surface is shiny. Cool while making your sugared cranberries.

Sugared Cranberries
1 package fresh cranberries, rinsed
1/2 cup sugar
1/2 cup water
sugar for coating cranberries (approximately 2 cups)

Over medium heat in a medium pan, heat the sugar and water until the sugar completely dissolved to make a simple syrup. Remove from heat. Add your cranberries in until all of them are coated in the syrup. Using a slotted spoon and working in batches, toss them in sugar until completely coated. Let cool on a baking sheet for 1 hour until the sugar has hardened.

Sprinkle on top of the baked good of your choice.

Enjoy!