CHOCOLATE TART WITH CANDIED CRANBERRIES
Categories Chocolate Dessert Bake Freeze/Chill Cranberry Winter Chill Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 16
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
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
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-CHOCOLATE TART
This is a dessert to remember: chocolaty cookie crust, creamy mascarpone filling and a glistening cranberry topping. A real show-stopper for the end of your holiday dinner! From a November 2007 issue of Bon Appetit magazine. For the chocolate wafer crumbs I either buy the Oreo crumbs in the box or get the chocolate wafers in the long box made by Nabisco and grind them in my processor. I like the fact that this can be assembled in steps , freeing more time to get the rest of the holiday meal together.
Provided by Leslie in Texas
Categories Tarts
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 279.4, Fat 12.2, SaturatedFat 7, Cholesterol 31.9, Sodium 132.7, Carbohydrate 42.8, Fiber 2.2, Sugar 33.1, Protein 1.6
CRANBERRY TART
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
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
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
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
More about "cranberry chocolate tart food"
CRANBERRY CHOCOLATE TART - CAMINO
From camino.ca
CRANBERRY CHOCOLATE CREAM TART - FAMILYSTYLE FOOD
From familystylefood.com
4.8/5 (4)Total Time 6 hrs 30 minsCategory DessertsCalories 593 per serving
- Sprinkle the gelatin over ¼ cup water in a medium bowl and let it soften for 10 minutes. Put the cranberries in a saucepan with the sugar and ¼ cup water. Bring to a boil, stirring to dissolve sugar. Lower heat to a simmer and cook an additional 5 minutes or so — you want to soften the cranberries but keep their plump shape.
- Blend the mascarpone, sugar, and cocoa together until smooth, by hand or using the paddle attachment of a heavy duty mixer. Spread the filling over the cooled crust and refrigerate at least 2 hour.
CRANBERRY-CHOCOLATE TART RECIPE | BON APPéTIT
From bonappetit.com
4/5 (16)
- 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.
- 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.
- 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.
CRANBERRY WHITE CHOCOLATE TART - WHOLEFOOD SOULFOOD KITCHEN
From wholefoodsoulfoodkitchen.com
AMERICA’S TEST KITCHEN: CRANBERRY CURD TART WITH ALMOND CRUST
From wskg.org
WHITE CHOCOLATE CRANBERRY CAKE - BROMA BAKERY
From bromabakery.com
CRANBERRY-CHOCOLATE TART RECIPE - PILLSBURY.COM
From pillsbury.com
CRANBERRY TARTS RECIPE | LAND O’LAKES
From landolakes.com
CRANBERRY-CHOCOLATE TART | CHOCOLATE TART, TART RECIPES, CHOCOLATE ...
From pinterest.ca
CHOCOLATE CRANBERRY TART [VEGAN, GLUTEN FREE] - ONE GREEN PLANET
From onegreenplanet.org
CHEF NYESHA ARRINGTON'S CHOCOLATE CRANBERRY GANACHE …
From mashed.com
WHITE CHOCOLATE CRANBERRY TART L SHERI SILVER
From sherisilver.com
WHITE CHOCOLATE CRANBERRY MOUSSE TART - FOOD NETWORK …
From foodnetwork.ca
CHOCOLATE CRANBERRY CURD TART RECIPE - TASTING TABLE
From tastingtable.com
30 CRANBERRY AND CHOCOLATE RECIPES PERFECT FOR THE …
CRANBERRY HIBISCUS WHITE CHOCOLATE TART – SUNCORE FOODS INC.
From suncorefoods.com
[HOMEMADE] CHOCOLATE CRANBERRY TART : R/FOOD
From reddit.com
79 CHRISTMAS DESSERTS FULL OF MERRIMENT (AND BUTTERCREAM)
From epicurious.com
CRANBERRY AND WHITE CHOCOLATE TART - BLOG.GOODPAIRDAYS.COM
From blog.goodpairdays.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love