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Chocolate Cranberry Curd Tart

A delightful dessert that combines rich chocolate and tart cranberries, this Chocolate Cranberry Curd Tart is perfect for any gathering or celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour Forms the foundation of the crust.
  • ½ cup cake flour Ensures light and delicate texture.
  • ¼ cup cocoa Infuses the crust with deep chocolate flavor.
  • ½ cup sugar Balances the tartness of cranberries.
  • ½ teaspoon baking powder Helps the crust rise slightly.
  • 1 stick butter (cold and cut into small pieces) Adds richness to the crust.
  • 1 egg Binds the crust together.
  • 1 egg yolk Contributes to a rich flavor.
For the cranberry curd
  • 12 ounces fresh or frozen cranberries The star ingredient providing bright acidity.
  • 1 cup sugar (200 grams) Sweetens the cranberry curd.
  • 2 tablespoons water Helps cook the cranberries.
  • 1 tablespoon lemon juice Brightens the flavor profile.
  • 1 stick unsalted butter (cold and cut into pieces, 4 ounces) Adds smoothness to the curd.
For the chocolate glaze
  • ⅔ cup heavy cream Adds richness to the glaze.
  • 5 ounces semisweet chocolate (cut into small pieces, 140 grams) Elevates the tart with chocolatey goodness.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit. Spray the bottom of an 11”x1” quiche pan with removable sides in the center.
  2. In the mixer, combine all-purpose flour, cake flour, cocoa, ½ cup sugar, and baking powder. Mix briefly to combine.
  3. Add cold butter and cut into the mixture until it resembles fine crumbs. Add the whole egg and yolk, mixing until the dough clumps together.
  4. Divide the dough in half. Roll one piece into a rope and press it along one side of the pan. Repeat with the second piece and seal any seams.
  5. Press remaining dough into the bottom of the pan and seal edges to create a smooth surface.
Baking the crust
  1. Prick the crust surface with a fork to allow steam to escape. Bake for 10 to 12 minutes until completely baked. Let cool.
Creating cranberry curd
  1. Cook cranberries with 1 cup of sugar and 2 tablespoons of water over low heat until very soft.
  2. Purée cranberries in a food processor, then add egg yolks and lemon juice and blend briefly.
  3. Transfer mixture to a double boiler with cold butter, stirring constantly until it reaches 170 degrees.
  4. Pour cranberry curd into cooled tart shell and refrigerate for several hours or overnight.
Chocolate glaze
  1. Bring heavy cream to a simmer, add semisweet chocolate and let sit for 4 to 5 minutes. Whisk until smooth.
Finishing the tart
  1. Once the cranberry curd is set, pour the chocolate glaze over the tart, spreading gently to cover.
Storage
  1. Store the tart in the refrigerator for 2 to 3 days or freeze for up to a month.

Notes

Keep ingredients cold for flaky texture. Experiment with flavors and use quality chocolate for best results.