Cranberry-Chocolate Tart

(1)
  1 reviews
  • 50|min prep time
  • 2|hr|25|min total time
  • 13 ingredients
  • 10 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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