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Cranberry-Chocolate Tart

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  • Prep 50 min
  • Total 2 hr 25 min
  • Ingredients 13
  • Servings 10
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With a homemade pastry and ruby-red topping, here’s a special pie for autumn and winter holidays.
Updated Dec 22, 2009
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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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    If you don't own a pastry blender, use two forks to cut the shortening into the flour.

Nutrition Information

350 Calories, 15g Total Fat, 3g Protein, 51g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
7g
34%
Trans Fat
1 1/2g
Cholesterol
20mg
6%
Sodium
160mg
7%
Potassium
130mg
4%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
8%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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