Recipe: GHG's Dark Chocolate Cranberry Tart
This dessert is incredibly rich & decadent - a little sliver is very satisfying!
As with all my baked goods recipes, this is gluten-free. Feel free to replace the GF oats with regular rolled oats, and the GF flour with your preferred variety of wheat or spelt flour.
GHG’S DARK CHOCOLATE CRANBERRY TART
1 cup GF rolled oats
½ cup GF flour [oat, mesquite or tapioca]
2 tablespoons oil or softened butter
¼ cup agave or 1/3 cup brown sugar
1 teaspoon vanilla
Filling & Topping
32 ounces cranberries
½ cup agave nectar or ¾ - 1 cup sugar
½ cup fat-free evaporated milk
½ cup agave or ¾ - 1 cup brown sugar
12 ounces bittersweet chocolate, broken into pieces
1 teaspoon vanilla extract
½ teaspoon salt
1. Preheat oven to 325°F.
2. Coat a 9-inch baking pan or Springform with cooking spray. Combine crust ingredients and pat them onto bottom of prepared baking pan.
3. Bake crust for 10 minutes, remove from oven, and cool in pan.
4. Combine cranberries and sweetener in a large saucepan, and cook over medium-high heat until cranberries have popped –approx. 10 minutes. Set aside to cool.
5. Combine evaporated milk and sweetener in a saucepan, bring to a simmer, and cook, stirring frequently, until liquid is reduced by half. Don’t let it burn!
6. Remove pan from heat, add chocolate, and swirl or stir until completely melted [you can put the pan back over a low flame if necessary]. Stir in the vanilla and salt, and remove from heat.
7. Pour half the chocolate mixture over the prepared crust, and spoon half the cranberries over the chocolate, distributing evenly. Pour the remaining chocolate over the cranberries, smoothing to cover if necessary.
8. Bake until chocolate has slightly set and crust is golden, 15-20 minutes.
8. Top with remaining cranberry mixture.
9. Cool completely on rack.
I am probably going to make a version of this again this year, ghg. I did end up using a different [less healthy/more decadent] filling last year, so I'll use that with your toasty oat crust, and I let guests top with the cranberry mixture. I made whipped cream last year too. Just such a winning combination!
I was thinking that maybe I would bake cookies for Thanksgiving b/c others are bringing pies, cakes etc so I may do this one for Christmas. Either way, it's coming soon, and thank you again!
This looks delicious! I think I am going to make it tomorrow for Thanksgiving. Questions:
1. I notice the filling has fat-free evaporated milk instead of cream. Was that to cut calories?
2. Pan -- do you mean a 9-inch round cake pan? (I was worried that it might get stuck to the sides, but you clearly know if it will work or not).
Yum! Thank you for sharing. I know you posting it a few years ago, but I just discovered this and I am energized about trying it!
1. yes, but feel free to use cream :)
2. yes, a round cake pan. and though a springform or a a shallow tart pan works best because it'll be easier to remove, as long as you prepare/grease the pan well and use parchment on the bottom, you shouldn't have much trouble getting it out of a regular round pan.
oh, one more thing - toast the oats on a sheet pan in the oven first and let them cool, *then* prepare the crust...that extra step really intensifies the flavor.
ghg, thank you so much for the prompt response! I appreciate that so much. The guests are actually really excited about this dessert -- the second I said "How about this dark chocolae cranberry tart?" they started drooling.
Now -- another question --
1. how much cream?
2. Would I keep the rest of the ingredients the same? Other chocolate tart recipes don't call for sugar in with the chocolate/cream. I am guessing that you added extra sugar there b/c of the tartness of the cranberries?
Ohhhhh I am so excited about this! Crunchy toasty (intensely oaty) oat crust! Yes!
1. it's a straight substitute with the cream, so 1/2 cup.
2. yes...and yes in terms of the sugar as well. the tannins in the bittersweet chocolate plus the tannins in the cranberries would be overkill without the extra sweetness to offset that mouth-puckering effect.
BTW, i happen to adore ginger with chocolate, so if you're feeling adventurous you can use a gingersnap crust...or just mix a little powdered ginger in with the oats or grate a little fresh in with the cranberries. the flavor works really well in this.
Great. Thank you again, so much, for taking the time to answer my questions on Thanksgiving Eve.
I bought a springform pan :) -- always happy to have an excuse to invest in another enticing piece of cookware.
2 more questions:
1. For your steps 5 and 6 -- With the cream, I'm assuming I just bring it to the boil and (without reducing) then take it off the heat and stir in the chocolate, swirling until melted and smooth? No reducing the actual cream, right?
2. Should the brown sugar go in the saucepan with the cream?
ordinarily i cook for an army on Thanskgiving and spend several days prepping & cooking, but this year i'm just doing it for three so i have very little to do tonight...which leaves me with plenty of time to help you out :)
1. You actually do want to reduce the cream, otherwise you'll have a runny ganache. just do it gently because cream has a tendency to break/curdle when you heat it too rapidly. actually, one of the benefits of evaporated milk is that it's already been heated, so it's more stable when you cook with it. anyway, once the cream has reduced (you'll clearly see that it's thicker), take it off the heat & stir in the chocolate.