Chocolate Ganache Tart with a Cranberry Swirl

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What is it like?

- Rich & chocolaty

- Silky smooth

NOTE: the photo is a plain chocolate tart. The cranberry swirl is optional but delightful!

NOTE: the photo is a plain chocolate tart. The cranberry swirl is optional but delightful!

 

Recipe

Makes one 9-10 inch tart, prep 1 hour 20 minutes

The filling for this recipe was adapted from Mary Berry’s chocolate orange tart recipe. You may be familiar with her from the Great British Baking show. She is an amazing baker and I find her recipes so inspiring.

DAIRY FREE OPTION: You can replace the butter in this recipe with a dairy free substitute. I tested Miyoko’s, which I bought at Trader Joe’s, and it worked perfectly.

Chocolate filling
1/4 cup plus 1/2 tbsp butter, 76g
4 oz dark chocolate, 115g, finely chopped (around 63% works fabulously)
1/2 cup plus 1 tbsp organic cane sugar, 115g
1/3 cup flour blend, 45g
4 large eggs

Cranberry filling (optional)
1/2 stick butter, 52g
Scant 1/2 cup organic cane sugar, 50g (regular white sugar works fine too)
3 tbsp flour blend, 22g
1/3 cup fresh cranberries, 50g
zest of one large orange (or grapefruit for a different flavor!)
2 large egg yolks


Directions:

  1. Start by following the tart shell recipe. Note that the tart should be blind baking (or already blind baked) when you begin making the filling. Preheat your oven to 400F / 200C.
    For the chocolate filling: Add the chocolate and butter to a heatproof bowl. Heat in the microwave for 30 seconds. Stir until the chocolate is dissolved and the mixture is smooth. If you need to heat the chocolate more, do it in 20 second increments, stirring after heating.

  2. Whisk together the flour and sugar and stir it into the chocolate mixture. Next, stir in one egg at a time, adding the next egg once the mixture is homogenous.

  3. For the cranberry blend: heat the butter and cocoa butter in a heat proof bowl for 20 seconds. Stir until it is all melted and smooth. Next, stir in the sugar and then the flour.

  4. Using a knife, mince the cranberries so that they are in small pieces. Next, microwave or heat the cranberries until they are hot, and their juices are beginning to release. Zest a grapefruit and add the zest to the cranberries. Stir in the melted butter, sugar, and flour. Then stir in the egg yolks.

  5. Pour the chocolate filling into the tart pan. Next, pour or spoon the cranberry filling over the chocolate filling. Using a fork or skewer, move the cranberry filling around to form swirls. (It looks more beautiful after baking.)

  6. Bake the tart just until the edge is set (about 1 1/2 inches or 4 centimeters) around the pan. When jostled, the large middle part of the tart should have a very generous wobble. Do not bake it past this point or it will be rubbery. Do not worry, the middle will set once it cools. Allow the tart to cool and then enjoy! Store in the fridge for up to four days.


Note:
You can use fresh cranberries or frozen and thawed cranberries.