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Chocolate tart with roasted cranberries

This chocolate tart with roasted cranberries, my fifth day of christmas show stopping dessert is truly stunning and equally as delicious.

It couldn’t be simpler to put together either. The tart has a cookie crust and a rich chocolate ganache filling. The cranberries are roasted in the oven in sugar, which creates a lovely sugared cranberry that is soft and sweet. And don’t they look like red jewels on top? So pretty!

What’s chocolate ganache?

Chocolate ganache is like the simplest thing ever. But when you take a bite, and it melts in your mouth you feel super luxurious. Who doesn’t love that sh-t?

It is chocolate, heavy cream and salt. That is literally it. It is super adaptable (as in you can add liquor to it), and you can use it to fill all sorts of things or to top other pies, tarts and cakes. It is also what a chocolate truffle is made of – in case you were wondering.

How to make roasted cranberries.

Again with the simplicity. Cranberries cooked on the stove top with sugar makes for a delicious relish. But roasting them in the oven covered in sugar is what we are all about here. No stirring, or keeping an eye on them. Throw a bag of cranberries on a lightly buttered baking sheet and toss with A LOT of sugar. Put them in the oven and watch them work their magic. The sugar melts, the cranberries burst and release their natural juices and sugars. And they come out shiny and glorious. Cool them to room temp and you have a gorgeous addition to your chocolate ganache tart.

If you are reading this thinking I would never think cranberries with chocolate, then think again, my friend. They are a match made in heaven. The rich and decadence of the chocolate pairs absolutely perfectly with the acidic cranberry.

Your favorite part of my posts…pro tips for the best chocolate tart with roasted cranberries.

  • Use good quality, dark chocolate – not chocolate chips. Chocolate chips do not work when making ganache. They have extra sugar and things like lechithin added to them. When you try to emulsify with the heavy cream, it doesn’t work so well. Sometimes the chocolate will separate, sometimes it seizes. What you want to use is this (what I use) or something like it (this is another kind I use). You can use bittersweet or semisweet, depending on what you like and what you have.
  • Pour the chocolate over the cream. Do not heat the cream and then throw the chocolate into the pan. I would say roughly 9 out of 10 times I threw the chopped chocolate into the sauce pan after simmering the cream, I ended up with separated chocolate. ANd let me tell you, separated chocolate ganache is super f’ing gross. The oils come out and sit on top of the chocolate – unattractive for sure.
  • Don’t whisk the chocolate and cream together – use a spoon or spatula and stir together. It will come together.
  • About halfway through roasting the cranberries, toss them around to get the sugar distributed and prevent from burning.
  • Make sure the tart is chilled before adding the cranberries. Also make sure the cranberries or cooled off before putting atop the tart

This tart looks awesome when you pile the cranberries in the center in a big tall heap, but when you go serve it, spead them out a bit before cutting. This will make your life easier, I promise 🙂


Chocolate tart with roasted cranberries


For the crust

  • 1 1/2 cups of crushed oreo cookies or crushed chocolate wafer cookies
  • 3 tablespoons of butter melted

For the chocolate ganache

  • 1/2 cup whipping cream
  • 8 ounces bittersweet not unsweetened or semisweet chocolate, finely chopped
  • pinch of salt

For the roasted cranberries

  • cooking spray or butter to grease the cookie sheet
  • 1 bag of cranberries fresh or frozen
  • 1 cup of sugar


To make the crust

  1. Heat the oven to 350. Mix the crushed cookies and melted butter in a bowl. Dump this into an 8- or 9- inch tart pan and press into the bottom and up the sides. Bake in oven for 10 minutes. Cool it on the counter while you make the tart.

To make the roasted cranberries

  1. Keep the oven at 350. Line a baking sheet with foil and butter or lightly spray the bottom. Put the bag of cranberries on the baking sheet and cover with the cup of sugar. Toss a bit to coat. Roast in the oven about 10 minutes, then toss again. Continue roasting another 10 minutes or so, until the cranberries have given off some of their liquid and the sugar is melted. It will look syrupy - that's what you're after. Cool them on the counter to room temp, while you make the ganache.

To make the ganache

  1. Bring the cream to a simmer (not a full boil) in a saucepan over medium heat. Chop your chocolate and place in a glass bowl. You want a fine chop so it all melts quickly. Pour the simmered cream over the chocolate and let it sit a few minutes to melt. Stir together with a spoon or spatula until it all comes together and looks like a shiny, silky super thick fudge sauce. Pour the ganache into the cooled crust and put in fridge until it is firm.
  2. Pile your cooled roasted cranberries on top and get ready to impress the hell out of your guests.

Let me know whatcha think!