How to make it

  • For crust: 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 375°F. 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.
  • for filling: 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.
  • for candied cranberries: Preheat oven to 375°F.
  • 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.)

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    " It was excellent "
    stacip ate it and said...
    This looks so pretty and I love the chocolate part!
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