Cranberry Orange Chocolate Tart

Ingredients

Crust

• 1 1/2 cups of graham cracker crumbs

• 1/4 cup granulated sugar

• 6 tablespoons butter, melted

Filling

• 8 oz. fresh or frozen (thawed) cranberries, plus four oz. for topping

• 1 cup granulated sugar, plus 1/2 cup for topping

• 2 large eggs

• 1 large egg yolk

• 1 tsp. finely grated orange zest

• 1 tsp. finely grated lime zest, divided

• ¼ cup fresh orange juice

• Pinch of kosher salt

• 6 tbsp. unsalted butter, room temperature, cut into pieces

Directions

1. Chocolate Crust

   1. Preheat oven to 350°F.

   2. In a food processor, pulse the chocolate grahams until finely ground. Add sugar and melted butter, and pulse until the mixture resembles wet sand.

   3. Place the mixture into the art pan and press evenly into the bottom and sides of the pan. Blind-bake the crust by placing a piece of parchment paper or aluminum foil on top of the crust. Pour in pie weights or dried beans.

   4. Bake for 10-12 minutes

   5. Carefully remove the parchment or aluminum foil with the weights or beans, and allow it to cool.

   Filling

   1. Bring 6 oz. Cranberries: Add 1 cup of cranberries, 1 cup of granulated sugar, and ¼ cup of water to a large saucepan over medium-high heat. Reduce the heat; simmer until the cranberries burst and most of the liquid has evaporated, 12–15 minutes. Let cool.

   2. Purée in a blender until very smooth.

   3. Cook cranberry purée, egg, egg yolk, orange zest, orange juice, salt, sugar, and 1/2 teaspoon of each in a heatproof bowl set over a saucepan of simmering water.

   4. Stir with a rubber spatula and scrape down the sides of the bowl often, until the curd thickens and coats the spatula, around 10 minutes (this may take a few minutes longer). Let cool until just warm.

   5. Using an electric mixer or whisk, beat the curd until smooth.

   6. Add butter a piece at a time and incorporate after each addition until the curd looks lighter in color and texture. Pass through a sieve, then scrape into the crust and chill until firm, at least 2 hours.

   Cranberry Topping

   1. Bring ½ cup of granulated sugar and ½ cup of water to a simmer in a small saucepan over medium heat, stirring to dissolve the sugar. Add four oz. Cranberries and cook until barely starting to soften, about 1 minute.

   2. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.

   3. Toss the remaining ½ cup of granulated sugar and ½ teaspoon of lime zest in a small bowl. Toss cranberries in lime sugar.

   4. Top with cranberries as you like.