Chocolate Tart with Candied Cranberries

Name: Chocolate Tart with Candied Cranberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 394 milliliters all purpose flour; 2 kilograms 1/2 12-ounce packages frozen cranberries, unthawed; 3 Tbsps crème de cassis (black currant-flavored liqueur); 1 large egg yolk; 3 Tbsps (about) ice water; 0 teaspoons salt; 227 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 237 milliliters sugar; 10 Tbsps (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces; 1 teaspoon vanilla extract; 118 milliliters whipping cream

Chocolate Tart with Candied Cranberries might be just the dessert you are searching for. This recipe serves 10. One serving contains 508 calories, 5g of protein, and 25g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. Not From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up semisweet chocolate, whipping cream, sugar, and a few other things to make it today.

Instructions

Blend flour, sugar and salt in processor.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Add butter and cut in, using on/off turns, until mixture resembles coarse meal.

Ingredients you will need

Butter

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.

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Egg Yolk

Vanilla

Dough

Water

Wrap

Let soften slightly before rolling out.)

Preheat oven to 375°F.

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Oven

Roll out dough on lightly floured surface to 13- to 14-inch round.

Ingredients you will need

Dough

Roll

Transfer dough to 9-inch-diameter tart pan with removable bottom.

Ingredients you will need

Dough

Equipment you will use

Tart Form

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.

Ingredients you will need

Crust

Dough

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Frying Pan

Bake crust 15 minutes. If sides of crust fall, press up with back of fork.

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Crust

Equipment you will use

Oven

Bake crust until beginning to brown, about 15 minutes longer. Cool on rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Bring cream to simmer in heavy medium saucepan.

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Cream

Equipment you will use

Sauce Pan

Remove from heat.

Add chocolate and whisk until smooth; whisk in liqueur.

Ingredients you will need

Chocolate

Liqueur

Equipment you will use

Whisk

Pour filling into crust. Refrigerate until filling is firm, at least 2 hours and up to 1 day.

Ingredients you will need

Crust

Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Toss cranberries and sugar in medium bowl to blend.

Ingredients you will need

Cranberries

Sugar

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Baking Sheet

Bowl

Oven

Spread out mixture on baking sheet.

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Spread

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Baking Sheet

Bake 10 minutes. Using metal spatula, stir berries gently.

Ingredients you will need

Berries

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Oven

Spatula

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.)

Ingredients you will need

Berries

Sugar

Syrup

Equipment you will use

Oven