Chocolate Tart with Candied Cranberries
- 1 2/3 cups all purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons (about) ice water
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup whipping cream
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3 tablespoons creme de cassis (black currant-flavored liqueur)
- Nonstick vegetable oil spray
- 1 1/2 12-ounce packages frozen cranberries, unthawed
- 1 cup sugar
- Blend flour, sugar and salt in processor.
- Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Add 2 1/2 tablespoons water, egg yolk and vanilla.
- Blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dry.
- Gather dough into ball; flatten into disk.
- Wrap in plastic; chill at least 2 hours.
- (Can be made 2 days ahead.
- Let soften slightly before rolling out.)
- Preheat oven to 375F.
- Roll out dough on lightly floured surface to 13- to 14-inch round.
- Transfer dough to 9-inch-diameter tart pan with removable bottom.
- Cut dough overhang to 3/4 inch; fold overhang in and press, forming sides that extend 1/4 inch above top of pan.
- Pierce crust all over with fork.
- Freeze 15 minutes.
- Bake crust 15 minutes.
- If sides of crust fall, press up with back of fork.
- Bake crust until beginning to brown, about 15 minutes longer.
- Cool on rack.
- Bring cream to simmer in heavy medium saucepan.
- Remove from heat.
- Add chocolate and whisk until smooth; whisk in liqueur.
- Pour filling into crust.
- Refrigerate until filling is firm, at least 2 hours and up to 1 day.
- Preheat oven to 375F.
- Spray rimmed baking sheet with nonstick spray.
- Toss cranberries and sugar in medium bowl to blend.
- Spread out mixture on baking sheet.
- Bake 10 minutes.
- Using metal spatula, stir berries gently.
- Bake until berries are thawed and most sugar is dissolved, about 5 minutes longer.
- Cool on sheet 5 minutes.
- Spoon berries atop filling; drizzle with syrup from sheet.
- Chill 1 hour.
- (Can be made 1 day ahead.
- Keep chilled.)
flour, sugar, salt, butter, water, egg yolk, vanilla, whipping cream, bittersweet, creme de cassis, vegetable oil spray, frozen cranberries, sugar
Taken from www.epicurious.com/recipes/food/views/chocolate-tart-with-candied-cranberries-102624 (may not work)