Cranberry Chocolate Ganache Tart​



For the Chocolate Ganache
• 453g Dark Chocolate
• 220 g Heavy Cream
• 12 g Bourbon

For the Rummed Cranberries
• 175 g Frozen US Cranberries
• 150 g Water
• 3 g Rum Extract
• 0.1 g Salt
• 150 g Sugar

For the Cranberry
• 25g Frozen US Cranberries
• 100g Sugar

For the Chocolate Tart Shell
• 113 g Sugar
• 113 g Butter
• 1g Salt
• 23 g Almond Meal
• 23 g Cocoa Powder
• 207 g Cake Flour
• 56 g Egg


Preheat oven to 350 degrees.

In a 9 x 13 pan melt butter in the oven.

Sprinkle graham cracker crumbs over melted butter, and then pour condensed milk evenly over the graham cracker crumbs.

Top with remaining ingredients, and press down firmly.

Bake 25 minutes, cool, and cut into bars.

Store in an airtight covered container at room temperature.To prepare the cranberry sugar, combine cranberries and sugar in a food processor and pulse until smooth. Spread the mixture on a silicon sheet or piece of parchment-lined tray, and allow to dry at room temperature. When fully dry, break into pieces and return to food processor. Pulse for 6 to 10 seconds, or until the mixture is fine and granular. Pass through a mesh sieve. Store in an airtight container.

For the rummed cranberries, combine the sugar, rum extract, sugar, salt and water in a sauce pan and bring to a simmer over medium-high heat. Cook for 15 to 20 minutes, or until the liquid has reduced slightly and the cranberries have started to soften, but not fall apart. Remove the cranberries from the pot and spread them onto a silicon sheet or parchment-lined tray. Allow to cool. Adjust the heat to low. Continue to cook the syrup for another 20 minutes, or until reduced by about 30 percent. Reserve.

For the tart shells, combine the cocoa powder, cake flour, almond meal and salt in a bowl. In a separate bowl, beat the butter and sugar together until light and fluffy. Beat in the egg. Combine the butter mixture with the flour mixture, working against a board until fully hydrated. Cover with cling film and chill in the refrigerator for two hours or overnight. When fully chilled, remove from the refrigerator, roll out and line the inside of a fluted tart mold with the dough. Dock with a fork or dough docker, and blind bake for 12-15 minutes, or until crisp and lightly browned. Cool and reserve.

For the Ganache, coarsely chop the chocolate and place in a mixing bowl. Add the cream to a sauce pot and bring to a simmer. Immediately pour the cream over the chopped chocolate. Allow to sit for 3 to 5 minutes. Starting in the center and working out, gently stir the mixture until homogeneous and shiny. Stir in the bourbon.

Place the rummed cranberries attractively in the tart shell and carefully pour the Ganache over them. Allow the tartlets to cool fully before garnishing with the reduced cranberry glaze and cranberry sugar.