Best 3 Chocolate Tart With Candied Cranberries Recipes
Indulge in a delightful culinary journey with our chocolate tart with candied cranberries recipe, a symphony of flavors that will tantalize your taste buds. This decadent dessert features a rich and creamy chocolate filling, encased in a crisp and buttery tart crust. The tart is adorned with vibrant candied cranberries, adding a touch of tangy sweetness that perfectly complements the chocolate.
For a delightful twist, try our chocolate mousse tart recipe, a luscious dessert that combines a velvety chocolate mousse filling with a graham cracker crust. The mousse is made with a combination of semisweet and dark chocolate, creating a rich and intense chocolate flavor.
If you prefer a gluten-free option, our gluten-free chocolate tart recipe has got you covered. Made with a combination of almond flour and coconut flour, this tart crust is both delicious and nutritious. The filling is a luscious dark chocolate ganache, offering a deep and complex chocolate flavor.
For those who enjoy a classic combination, our chocolate chess tart recipe is a must-try. This Southern classic features a creamy chocolate filling made with eggs, sugar, butter, and cocoa powder, all encased in a flaky pie crust. The result is a rich and decadent tart with a hint of Southern charm.
And for those who love a bit of crunch, our chocolate chip cookie tart recipe is a delightful treat. This tart features a chewy chocolate chip cookie crust filled with a creamy chocolate filling. The combination of textures and flavors is simply irresistible.
EASY CHOCOLATE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
- For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
- Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
- For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
- Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.
CHOCOLATE-CRANBERRY TREATS
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 36 to 40 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper. Set aside.
- Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
- Place the grated chocolate in a small bowl.
- Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.
CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
- Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
- Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
- Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
- Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.
Tips:
- To ensure a smooth and creamy ganache, use high-quality chocolate with at least 70% cocoa content.
- For a richer flavor, use dark chocolate or bittersweet chocolate for the ganache.
- Make sure the heavy cream is simmering but not boiling when you add it to the chocolate.
- Stir the ganache constantly until it is smooth and glossy.
- Allow the ganache to cool slightly before pouring it onto the tart crust.
- If the ganache is too thick, you can add a little bit of milk or cream to thin it out.
- For a more intense cranberry flavor, use dried cranberries that have been soaked in orange juice or liqueur.
- Candied cranberries can be made ahead of time and stored in an airtight container at room temperature for up to 2 weeks.
- To make the tart ahead of time, bake the crust and ganache according to the recipe. Allow the tart to cool completely, then wrap it tightly in plastic wrap and refrigerate for up to 3 days. When ready to serve, bring the tart to room temperature for about an hour before serving.
Conclusion:
This chocolate tart with candied cranberries is a delicious and elegant dessert that is perfect for any occasion. The rich and creamy ganache pairs perfectly with the tart cranberries, and the flaky crust adds a perfect finishing touch. With a little planning, this tart can be made ahead of time, making it a great option for busy hosts or hostesses.
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