Cranberry-Chocolate Tart

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

(1)
1 reviews.
Save and Share
  • prep time 50 min
  • total time 2 hr 25 min
  • ingredients 13
  • servings 10
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

toggle

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.

Nutritional information

toggle

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.