Cranberry-Chocolate Tart

With a homemade pastry and ruby-red topping, here’s a special pie for autumn and winter holidays.

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Servings 10

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ingredients 13
Prep Time 50 min
Total Time 2 hr 25 min

Ingredients

Pastry

1/3: cup shortening

1 1/4: cups all-purpose or unbleached flour

1: teaspoon vinegar

2: to 4 tablespoons cold water

1/2: cup semisweet chocolate chips

1/4: cup half-and-half

Topping*

2: cups fresh or frozen cranberries

1: cup sugar

1/2: cup water

Filling

3/4: cup milk

1: box (4-serving size) vanilla instant pudding and pie filling mix

1: cup sour cream

1: tablespoon grated orange peel or 2 tablespoons orange-flavored liqueur

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Directions

1 Heat oven to 450°F. In medium bowl, using pastry blender, cut shortening into flour until mixture looks like coarse crumbs. Sprinkle flour mixture with vinegar; add water, 1 tablespoon at a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to hold together.
2 Shape dough into ball. With floured fingers, press dough evenly over bottom and up side of 10-inch tart pan with removable bottom or 9-inch glass pie plate. Flute edge, if desired. Prick bottom and sides of pastry generously with fork. Bake 8 to 12 minutes or until lightly browned. In 1-quart saucepan, melt chocolate chips and half-and-half, stirring until smooth. Spread in shell. Cool slightly; refrigerate until chocolate is firm, about 15 minutes.
3 Meanwhile, in 1-quart saucepan, heat topping ingredients to boiling, stirring until sugar is dissolved. Boil gently 3 to 4 minutes or until most of cranberries pop. Cool at least 30 minutes.
4 In small bowl, beat milk and pudding with electric mixer on low speed about 1 minute or until blended; stir in sour cream and orange peel. Let stand 5 minutes. Pour over chocolate layer in shell, spreading to cover evenly. Spoon cooled cranberries over filling, covering completely. Refrigerate at least 1 hour until serving time. Let stand at room temperature 10 minutes before serving. Cover and refrigerate any remaining tart.

EXPERT TIPS

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Expert Tips

Use a small cookie or canapé cutter to cut leaf shapes out of crust scraps. Bake on ungreased cookie sheet 6 to 8 minutes or until golden brown.

If you don't own a pastry blender, use two forks to cut the shortening into the flour.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 7g, 7% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 20mg; 20%;
Sodium: 160mg; 160%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 2g 2% Sugars 35g 35% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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gwashington1961

report Posted Aug. 28, 2012 4:08 PM

This is a decadent dessert! Sharing this during the Fall, Thanksgiving, Christmas, & New Years for certain! There is one small item I see in the prepared photo. On the top of the pie there is a tiny leaf of pie crust baked in the past - prior to preparing the pie's crust. Just use a small leaf shaped cookie cutter to cut out your 'leaves' for topping. Brush with a bit of melted butter, or beaten egg white with a drop of water (1tsp. H2O to 1 egg white), & sprinkle with a small amount of rough sugar before baking. Save the extras in a ziplock bag in the freezer - for use in future pies or