Francois Payard's Cranberry Chocolate Tart

Name: Francois Payard's Cranberry Chocolate Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 50 grams 34% chocolate, chopped; 142 grams 61% chocolate, chopped; 4 Tbsps Light corn syrup; 79 milliliters 100% cranberry juice; 2 Tbsps pure cranberry juice; 2 teaspoons unflavored powdered gelatin; 237 milliliters heavy cream; 1 9-inch tart shell, baked and cooled; 1 Tbsps sugar; 2 Tbsps unsalted butter; 59 milliliters jellied cranberry sauce

You can never have too many dessert recipes, so give Francois Payard's Cranberry Chocolate Tart a try. This recipe serves 8. One portion of this dish contains roughly 4g of protein, 28g of fat, and a total of 399 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up chocolate, sugar, corn syrup, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sprinkle the gelatin over 3 tablespoons of the cranberry juice, let stand for 3 to 5 minutes.

Ingredients you will need

Cranberry Juice

Gelatin

Combine the remaining juice, the sugar and cranberry sauce in a medium saucepan over medium-high heat, and bring to a boil.

Ingredients you will need

Cranberry Sauce

Juice

Sugar

Equipment you will use

Sauce Pan

Whisk to break down the jelly.

Ingredients you will need

Jelly

Equipment you will use

Whisk

Remove the pan from the heat, and stir the gelatin into the hot liquid.

Ingredients you will need

Gelatin

Equipment you will use

Frying Pan

Pour the geleé in the prepared tart shell, filling about a fourth of it, and refrigerate the tart for about 30 minutes to let the geleé set.

Place both chocolates and the corn syrup in a medium bowl. Bring the juice and cream to a boil in a small saucepan over medium-hight heat.

Ingredients you will need

Corn Syrup

Cream

Juice

Equipment you will use

Sauce Pan

Bowl

Pour the liquid over the chocolate and whisk until the chocolate is melted and the mixture is smooth. When the mixture gets close to body temperature, stir in the butter until it is well incorporated and the ganache is smooth and shiny.

Ingredients you will need

Chocolate