The perfect addition to any holiday table, this cranberry ganache tart promises to impress. Marrying the tartness of fresh cranberries with a luxurious layer of chocolate ganache, this festive dessert imbues the meal with a beloved New England harvest. Grab an apron, brush up on your crust-making skills, and get baking.
• 1½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ cup cold butter, cubed
• 1 large egg
• ¾ tsp vanilla extract
• ¼ tsp table salt
• 1½ cups dark chocolate chips
• Cream from the top of a cold can of full-fat coconut milk (about ¾ cup once melted)
• 2 Tbsp butter
• ¼ tsp table salt
• 2½ cups fresh cranberries
• 1 cup water
• ¼ cup pure maple syrup
• ¼ cup granulated sugar
• ⅓ cup freshly squeezed orange juice
• 2 Tbsp corn starch
1. TART DOUGH:
Preheat the oven to 375ºF and place the rack in the middle of the oven. Spray a 9-inch tart pan with a removable bottom with cooking spray and set aside.
2. Add the flour, sugar, salt, and small squares of cold butter to a food processor and pulse until well mixed (about 15 pulses). Add the egg and vanilla extract and pulse until it clumps, about 15 pulses. It should be crumbly when done, not formed.
3. Scoop the mixture into a bowl and form it into a ball. Wrap it with plastic wrap and place it in the refrigerator for at least 1 hour.
4. CRANBERRY FILLING: Place a medium-sized Dutch oven over medium heat. Add the cranberries, water, maple syrup, granulated sugar, and orange juice to the pot and bring it to a simmer. Simmer for 15 minutes, stirring frequently.
5. Remove the pot from the heat and use caution to blend the contents with an immersion or regular blender. Add cornstarch to the mixture and blend again until it is well combined. Return the pot (with the cranberry mixture) to the stove over medium heat and simmer for 2 minutes, stirring constantly. Once thickened, remove from the heat and set aside.
6. TART CRUST: Once the dough is cooled, roll it out on a floured surface using a rolling pin into about an 11-inch circle. Transfer the dough to the tart dish, evenly covering the bottom and sides.
7. Cover the edges of the tart in thin strips of aluminum foil to prevent burning, and bake in the middle rack for 20 minutes until golden.
8. Once the cranberry sauce reaches room temperature, put it in the fridge and allow the tart crust to cool to room temperature.
9. GANACHE: Place the chocolate chips, butter, and salt in a heat-safe bowl and set aside. Place a small saucepan on the stove over medium-high heat and pour in the coconut milk cream from the top of the can. Bring the milk to a simmer (not a boil), and immediately pour it over the chocolate chips.
10. Without mixing, cover the bowl with plastic wrap and allow it to sit for 5 minutes. Remove the plastic wrap and whisk the chocolate and milk until fully combined.
11. ASSEMBLE: Pour the cranberry filling into the tart crust first, then pour the chocolate ganache over the top of the cranberry filling. Place it in the refrigerator for at least 1 hour before covering it with plastic wrap. Allow it to refrigerate for at least 4 hours before serving. It is good in the refrigerator for up to 4 days, or you can freeze it for up to one month. To thaw, leave in the refrigerator overnight. Enjoy!
For more sweet treat inspo, sign up for a class to learn baking skills from the pros.
December 7, 14 & 20:
Cookie & Cupcake Decorating Class at Ocean House
Watch Hill | OceanHouseEvents.com
December 19:
Cookie Decorating Class at Mount Hope Farm
Bristol | MountHopeFarm.org
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