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 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 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
More about "ww friendly chocolate cranberry tart food"
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.
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