Imagine a dessert that perfectly balances tangy cranberries with rich, velvety chocolate in a buttery graham cracker crust. This Cranberry Chocolate Cream Tart is not just a dessert; it's a culinary masterpiece that will transform your ordinary dinner into an extraordinary dining experience. Whether you're looking to impress guests or treat yourself to a luxurious sweet escape, this recipe promises a symphony of flavors that will make your taste buds dance with delight!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup dark chocolate, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with butter.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of the prepared tart pan, creating an even crust.
- Bake the crust for 10-12 minutes until it turns golden brown. Remove from the oven and let it cool completely on a wire rack.
- In a small saucepan, combine fresh cranberries and granulated sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a jam-like consistency, about 10-12 minutes.
- Remove the cranberry mixture from heat and let it cool to room temperature. The sauce will continue to thicken as it cools.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the melted dark chocolate and vanilla extract until fully incorporated.
- Spread the cooled cranberry mixture evenly over the prepared graham cracker crust.
- Carefully spread the chocolate cream mixture on top of the cranberry layer, creating a smooth and even surface.
- Refrigerate the tart for at least 2 hours or until the filling is set and chilled.
- Before serving, garnish with additional fresh cranberries or chocolate shavings if desired. Slice and serve cold.
- Store any leftover tart in the refrigerator, covered, for up to 3 days.
Tips
- For the most vibrant cranberry flavor, use fresh cranberries at the peak of their season.
- Ensure your graham cracker crust is firmly packed to prevent crumbling.
- When melting chocolate, use low heat and stir constantly to prevent burning.
- Whip the heavy cream to stiff peaks for a light, airy chocolate cream layer.
- Allow each layer to cool completely before adding the next to maintain distinct textures.
- For a professional presentation, use a hot knife when slicing to get clean, smooth cuts.
- If you want to make this dessert ahead of time, it actually improves in flavor after chilling overnight!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
