A Piece of My Tart (Chocolate Cranberry Tart with a Ginger Crust)
There is nothing I love more than a cranberry moment. Being from Cape Cod I am all about Cranberry everything. Any excuse to add the tart sweetness of a cranberry and I will! This recipe marries my love of all things cranberry and The Professor's all things chocolate, and let me tell you, it truly is a marriage made in heaven.
Chocolate Cranberry Tart with a Ginger Crust
Cook Time: 30 Minutes
Servings: 8 Pieces
Ingredients
Tart Filling
1 1/2 Bags of Fresh Cranberries
1/2 Cup Dark Brown Sugar, packed
1 Cup Orange Juice
1 Tbsp Cornstarch
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/4 tsp Ground Cloves
Pinch of Kosher Salt
Tart Shell
2 Cups Gingersnaps
6 Tbsp Unsalted Butter, melted
3 Tbsp Dark Brown Sugar
Chocolate Ganache
1/3 Cup Heavy Cream
1 Cup Dark Chocolate
Directions:
1. Preheat oven to 375 degrees.
2. Place the gingersnap cookies into the bowl of a food processor and pulse until it reaches a sand like texture, and add the brown sugar and butter until well combined.
3. Press the gingersnap mixture into the bottom of a tart pan - I like to use the bottom of a glass.
4. Place the tart pan on a cookie sheet and bake for 10 minutes.
5. Meanwhile pour the cranberries, brown sugar, orange juice, cinnamon, ginger, cloves, and salt into a medium pot and simmer uncovered on medium low heat until the cranberries burst and the mixture gets thick.
6. Add the cornstarch and mix until entirely incorporated.
7. Take the tart shell out of the oven and let it cool.
8. Meanwhile make the ganache by heating the heavy cream in a small pot. When the sides of the cream start simmering add the dark chocolate and take the pot off the heat. Let it sit for 5 minutes and whisk until smooth and creamy.
9. Assemble the tart by putting a thick layer of chocolate ganache at the base of the tart.
10. Add the cranberry mixture on the top and spread out evenly, and bake for 30 minutes.
11. Let the tart cool completely and serve.
12. Enjoy!
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