Dark Chocolate Cranberry Tart
Prep Time: 20 min
Cook Time: 25 min
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for the crust:
- 2 cups (215 grams) almond flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup (65 grams/80 mL) olive oil
- 3 tablespoons (18 grams) maple syrup
- 9 inch round pan or 8 inch square pan (this can also be divided into smaller tart shells)
Ingredients for the ganache:
- 8 ounces high-quality bittersweet chocolate
- 1/3 cup water
- ¼ teaspoon sea salt
- 1 teaspoon orange zest
Ingredients for the curd:
- 12 ounces (340 grams) cranberries
- 1/2 cup (160 grams) honey
- Zest and juice of 1 medium orange
- 2 ½ ounces (72 grams) ghee
- 2 large eggs
- 3 large egg yolks
- Preheat the oven to 350°F.
- For the crust: In a large mixing bowl whisk together the almond flour, cinnamon and salt. Stir in the olive oil and maple syrup until it resembles wet sand. Pour the mixture into the tart pan and use your hands or the bottom of a glass to press it evenly into the sides and bottom of the pan. Use a fork to dock (make holes) all over the bottom of the crust.
- Bake for 13 to 15 minutes or until the crust is golden brown. Remove from the oven and transfer to the fridge or freezer to set while you make the ganache.
- For the ganache: Set a medium bowl atop a saucepot filled with 1 inch of water (double boiler). Place the chocolate and 1/3 cup of water in the bowl; turn the heat to medium. When the chocolate begins to melt whisk continuously until you have a smooth, homogenous chocolate mixture. Remove from the double boiler and stir in the salt and orange zest. Allow to cool for 10 minutes.
- Remove the tart pan from the fridge or freezer. Spread the cooled ganache in an even layer on the bottom of the tart shell; use a pastry brush or the back of a spoon to brush the chocolate on the sides. Place in the refrigerator.
- To make the curd: In a medium saucepot combine the cranberries, honey, and orange zest and juice over medium heat. Cook, stirring occasionally, for about 10 minutes or until the cranberries have released their juices and begun to burst.
- Transfer to the blender and blend on high speed until smooth. Lower the speed to medium and add in the ghee, a bit at a time, until fully combined. Pour the mixture back into the saucepot and turn the heat on low.
- Whisk the eggs and egg yolks together in a medium bowl. Add in 1 ladle (about ¼ cup) of the cranberry mixture to the eggs while whisking continuously (this will help temper the eggs so they don’t curdle). Slowly, while stirring constantly, pour the egg mixture into the cranberry mix. Once all the eggs are combined, cook for about 5 minutes, stirring nonstop until the curd has thickened. When you remove the spatula and run your finger down it the curd will stay separate and not meld back together.
- Strain the curd through a fine-mesh sieve and allow it to cool to room temperature (you can place this over an ice bath and stir to speed up the cooling process).
- Once the curd is cool, pour into the tart shell. Shake to evenly distribute (if you can do this without using a spatula you will have a smooth top). Chill for 4 hours or overnight to allow the curd to set.