When Aaron was only a year old, we had a couple of 19 year old missionaries at our home for Thanksgiving dinner. These boys were a bit taken aback by our non-traditional Thanksgiving meal. We didn't even have turkey, we had lamb (we often don't have turkey). For dessert (pre-Celiac diagnosis) we had cheater millefeuille made with filo, dark chocolate and cranberries. I love chocolate with cranberries, but our young guests didn't like cranberries nor dark chocolate. Where was the pumpkin pie? Aaron however, at one years old devoured his dark chocolate and cranberries...
So for all you non-traditionalists, this tart is for you. I had the idea of making cranberry sauce into a cream pie and really liked how it turned out. It has a few steps, but I promise you that they are fairly straightforward. The crust is a crumbly dark chocolate cookie crust, lined with chocolate to keep it crisp. The cranberry cream is mostly spiced and tart cranberry with just a touch of pastry cream. Just to emphasize the chocolate, there is a creamy layer of ganache, finally topped by slightly sweet billowy whipping cream. And if you just can't replace the pumpkin pie for Thanksgiving, this is also lovely throughout the winter.
To check out other GF Thanksgiving ideas, check out our earlier post, or check out the round up at Gluten Free Girl and the Chef.
Cranberry Cream Tart with Chocolate Crust
Chocolate Tart Dough
- 150 g (1 1/4 cups) gluten free flour*
- 1/4 cups unsweetened natural cocoa powder
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon salt
- 9 tablespoons cold unsalted butter, cut into small pieces
- 1 large fold egg
- 1/4 cup chocolate chips
* I used 60 g fine white rice flour, 40 g potato starch, 40 g cornstarch, 10 g sweet rice flour
- Pulse flour, cocoa, sugar and salt in food processor
- Add butter and pulse until the biggest pieces are the size of small peas.
- Add egg, and pulse until well blended and the dough sticks together when you squeeze it. If it is too dry you can add 1 TB cold water.
- Turn out into a 9 inch tart pan, and pat evenly into the pan. Make sure your corners are too thick, and don't get over zealous pressing in the dough or you will end up with a tougher crust.
- Freeze for 30 minutes or more.
- When ready to bake, preheat oven to 375 degrees.
- Press a piece of foil in the frozen crust, and bake for 25 minutes. Remove the foil and bake for 8-10 minutes longer.
- Remove from the oven and sprinkle with chocolate chips. Place back in oven for 1 minute, then spread the chips so they form a very thin layer all over the tart.
- All crust to cool completely before you fill it.
- 1 12 oz. bag cranberries
- 3/4 cup sugar
- 1/3 cup orange juice
- 2/3 cup water
- 1 t cinnamon
- 1 t fresh ginger, grated
- 1/4 t kosher salt
- Combine all ingredients in a medium sauce pan. Bring to a boil and simmer for 20 minutes or until thickened. Yep, it's that easy.
- Blend with a stick blender, blender of food processor to smooth it out. Set it aside to cool.
- 1 cup whole milk
- 1 egg
- 1/4 cup plus 1 TB sugar
- 2 t cornstarch
- 1/8 t salt
- 2 TB unsalted butter
- 1 1/2 t gelatin bloomed in 2 TB cold water
- Combine milk, egg, sugar, cornstarch and salt in a small sauce pan.
- Heat over medium low until the mixture starts to bubble. Keep stirring for about 4-5 minutes longer, until the mixture becomes very thick.
- Remove from heat, immediately stir in gelatin and then stir in butter.
- Fold it into the cranberry mixture, and allow to cool.
- Pour into crust when at room temperature and then cover with plastic wrap, and then chill in refrigerator several hours, or even better over night.
- 2 1/2 ounces bittersweet chocolate, finely chopped
- 3 ounces heavy cream
- Heat heavy cream to a boil.
- Pour over chocolate and allow to sit for 5 minutes. Stir until smooth.
- Allow to cool to room temperature.
- Spread over cranberry layer, and chill.
Whipping cream topping
- 1 cup heavy cream
- 1 t vanilla extract
- 1/2 cup confectioners sugar
- Whip heavy cream to soft peaks.
- Add vanilla extract and sugar and whip until it holds stiff peaks. Don't overbeat!
- Then, beat until it hold stiff peaks.
- Spread over the ganache layer.