Chocolate Ganache & Cranberry Curd Tart

I’ve been feeling quite festive and inspired by Valentine’s Day, and the very sweet delights that this loving holiday bring about. They say dark chocolate is an aphrodisiac, we’ll I can tell why. It’s mysteriously bitter, yet decadently smooth and tangy, always leaving you tempted for more. This curd combines the right amount of tart sweetness that perfectly compliments rich chocolate ganache. A flaky pie crust just touched with a layer of cranberry curd, filled with indulgent ganache and topped with delicate sugared cranberries. The bright red color against dark cocoa is beautiful atop a Valentine’s day tablescape or shared over an intimate dinner. 

Chocolate Ganache + Cranberry Curd Tart

Ingredients {Makes one 9″ tart}

Tart Dough {use your favorite recipe}

1/4 to 1/2 cup – Cranberry Curd

5 oz – Good Quality Dark Chocolate {chopped, replace with bittersweet chocolate if you’d like}

1/2 cup – Heavy Cream

Pinch of sea salt

Sugared Cranberries {recipe below}

2 cups – Granulated Sugar

2 cups – Water

1 inch – Fresh Ginger {peeled}

2 cups – Fresh Cranberries

2 cups – Granulated Sugar

Recipe

Pre-heat oven to 350 degrees. Roll out tart dough to 1/4″ thickness, and place into a 9″ round tart shell on a baking sheet, trimming edges. With a fork, prick the bottom of the dough. Freeze until firm, about 30 minutes. Line crust with parchment, fill with pie weights or dried beans, and bake until edges are set {about 20 minutes}. Remove parchment and bake until golden brown and cooked through {about 10 – 15 minutes}. Remove, allowing to cool completely. Spread a thin layer of cranberry curd on the bottom of cooled tart shell.

In a small sauce pan, heat the heavy cream, until it reaches a slight boil. In the meantime, place the chocolate and salt in a medium bowl. Whisk the hot creamy into the chocolate, until lump free and smooth. Pour ganache over curd, smooth top with spatula. Refrigerate tart until set {at least 1 hour}. Place sugared cranberries around edge of tart. Cut into wedges, and serve. Refrigerate tart, covered in loosely plastic wrap.

Sugared Cranberries

Place cranberries in a small bowl, set aside. In a medium saucepan, bring the first two cups of sugar, water, and ginger to a boil, stirring until sugar is dissolved. Remove pan from heat and cool slightly. Pour simple syrup over cranberries, stir, and let the cranberries sit for 4 to 6 hours or overnight, stirring occasionally. 

Place the other two cups of sugar into a bowl, drain the cranberries from the simple syrup and add in batches to the sugar. Toss the cranberries in the sugar, shaking the excess sugar off in your hand, making sure to coat them completely. Place the sugared cranberries on a parchment lined baking sheet and allow to dry for 2 to 3 hours.