chocolate – cranberry tart

I LOVE this recipe.  LOVE LOVE LOVE.

Layers of rich chocolate ganache and tart cranberry curd, topped with fluffy whipped cream; all a-top a light and flakey pastry.

Mother of pearl!

One bite will make you *oh so* happy.  The kind of happy that only chocolate, cranberries and whipped cream can make you.

It’s the kind of tart that not only tastes perfectly delicious; it looks gorgeous as well.  This should be on your holiday baking list.

It’s not even an overly complicated recipe.

Pastry dough.  Easy.

Chocolate ganache.  Easy.

Cranberry curd.  Easy.

Whipped cream.  Ridiculously easy.

All you need is a little time.  Time to blind bake your pastry dough.  Time to allow your ganache to set.  Time to top the ganache with the curd and allow that to set.  Once all those things are done … whip the heavy cream and top the tart.

Seriously … with the curd and pastry dough made in advance, this tart took me only 2 hours to complete from start to finish (and the prep work of curd and dough the night before was a total of 30 minutes).

You see?!  So little effort for such a spectacularly beautiful tart!

Imagine … presenting this to your friends and family.  The oohs and aahs …. and that’s before you give them a slice.

That’s when the real praise will begin.

I started by making the cranberry curd (thank you Kitchen Confidante for the original recipe)… that way it cooled in the fridge overnight and was ready for use when I was baking and assembling the tart.

chocolate – cranberry tart


basic pastry dough

cranberry curd

Combine the cranberries and water in a small saucepan, and cook, covered over medium heat ( juice and zest of an orange added to this step would be brilliant).  The cranberries will start to pop as they cook.  That’s when you know it’s ready to be taken off the heat.

Pass the cranberries through a strainer – you want to keep the liquid.  Use a spoon to push the cranberries through, remembering to scrape the underside of the strainer and keeping all those little bits for the curd.  Allow to cool slightly. 

bakers note: toss out the cranberry skin that stayed in the top of your strainer.

In a medium saucepan, whisk together the yolks and egg until combined.  Add the sugar, and continue to whisk.  Add the cranberry purée to the saucepan and place over medium heat, stirring constantly.  The mixture will start to thicken, you don’t want it to start to boil, but you do want the curd to coat the back of a wooden spoon.

Remove from heat.

Whisk in the cubes of butter, ensuring that everything is well incorporated.

Pass the curd through a strainer, cover with plastic wrap and allow to cool in the fridge.

While it cools you can make your pastry dough, allowing it to rest for at least one hour before rolling it out.

Once that’s all done … the really fun part begins.

Heat your oven to 350 F.

On a lightly floured surface, roll out your pastry dough.  Line your tart pan (you’ll notice that I rolled the dough out larger than the circumference of my tart pan); line it with parchment paper, and fill with dried beans.

Blind back on the lower rack of your oven for 20 minutes.  Remove the parchment paper and dried beans from the tart pan, return to the oven for a further 10 minutes of baking on the middle rack.

Once done.  Remove from the oven and allow to cool.

bakers note: I used the entire batch of chocolate ganache … to have a bit more of a balanced tart (aka to taste the cranberry curd more) use less.

chocolate ganache

1 c. heavy cream

splash of vegetable oil

8 ounces dark chocolate, chopped

In a small saucepan, gently heat the cream and splash of oil.  You don’t want it to boil … just simmer.  Pour the heavy cream over the dark chocolate, using a spatula to stir the chocolate and cream together.  The ganache will thicken and smooth as you stir.

Pour it directly into the pre-baked tart shell.  Allow to cool and set (I usually put it in the fridge for this stage).

Once the chocolate ganache has set … top it with the cranberry curd.

I ended up returning the tart to the oven and baked it for a further 10 minutes at this stage. Middle rack at 350 F.  Once that was done, I cooled the tart on a wire rack.

whipped cream

3/4 c. heavy cream

1/4 c. powdered sugar

In the bowl of the stand-mixer, using your whisk attachment, whip the heavy cream at a fast speed, adding the powdered sugar.  You want the whipped cream to be stir enough that it holds its shape when piped on top of the tart … but you don’t want to over-whip it.

Once you get to that stage, fill a piping bag with a large star tip, and pipe the entire tart.  Working from the outside in … until the entire chocolate – cranberry tart is covered.

A thing of beauty to look at … and to eat.  The *perfect* kind of dessert.

Store this tart in the fridge.  Most of it disappeared within a few hours of slicing into it … but I did manage to keep a couple of slices for a few days.  It tasted just as good as the day I made it.

cranberry mini cheesecakes


The time of year that makes me think … pumpkin. cinnamon. brown sugar. butter. toasted pecans.

But this post isn’t about any of those things.

Not at all.

This year my Thanksgiving turkey will be accompanied by these.


cranberry – orange – white chocolate chip cheesecakes.

Mother of pearl that’s a real mouthful.

Oh yeah … I also tossed quinoa into the mix … just cuz. (actually I had some left over and thought it would add a nice little nutty flavour to the cheesecake base).

There’s a couple of reasons why I decided to go this route.

1. I heart cranberries. And they are in season. Add zest and juice of an orange and you’re kinda in cranberry heaven (chinese five spice would be super amazing too!).

2. Mini cheesecakes take all of 20 minutes to bake.

3. These are best baked ahead of time … so if you’re cooking a turkey on Sunday … bake these on Saturday night. Cheesecake is best when it’s rested overnight. A make-ahead dessert is perfect for entertaining!

4. People are going to LOVE the creaminess of these cheesecakes. They aren’t too heavy either.

5. The cookie base that I use is simply MY personal preference … feel free to use graham crackers or even gingersnaps. Both would work.

Now I’ve gone from being the girl who *doesn’t really care for* and *never bakes* cheesecakes to … being really proud of my recipe. It’s actually become one of my *go to* recipes whenever I need to make something nice and quick. Plus … you don’t have to use cranberries. I’ve used the same base recipe and made peanut butter, roasted banana and chocolate cheesecakes. I’ve made mint oreo cheesecakes. Marbled cheesecakes. Lemon cheesecakes. Passionfruit cheesecakes.

It kinda looks like all I do is bake cheesecake!

I think once you try this recipe … you’ll understand why I keep going back. Simple and painless. And oh so delightful!

*bakers note … you should ALWAYS make your cheesecake filling when your ingredients are at room temperature.  So if you’re going to make the cookies – take the cheesecake filling ingredients out when you start on the cookies, and make the filling once you are baking the cookies … 3 hours later (this recipe requires the cookie batter chilling for 3 hours prior to baking).

Here’s my recipe.  Like I said … no worries if you decide not to make the cookies first … but they sure are good cookies.  And you get so many out of the batch that you’ll be able to nibble on one or two while making the cheesecakes :0)

cranberry – orange – white chocolate chip cheesecakes

orange – white chocolate chip cookies

*adapted from Baked Elements


2 1/4 c. flour

1 tsp salt

1 tsp baking soda

1 c. butter, room temperature

1 c. firmly packed brown sugar

1/2 c. white sugar

2 eggs

1 tsp vanilla

1 tbsp orange juice

about 2 c. white chocolate chips


In a medium bowl, whisk together the flour, salt, and baking soda.  Set aside.

Grab your stand mixer and paddle attachment.  Beat the butter and sugars together on medium speed – you want to let this go for about 5 minutes: smooth, creamy and pale is the goal.  Scrape down the sides (and the bottom of the bowl!) … this is uber important.  Otherwise you might end up with air pockets of sugar when you bake your cookies.

Add the eggs, one at a time, again scraping the sides of the bowl after each addition.  At this point, your batter is looking pretty darn fluffy.  Perfect!  Add the vanilla and orange juice.  Beat until just incorporated.

Add half the flour mixture and beat for 15 seconds.  You’ll see what I mean … the flour will be just mixing in … add the remaining flour and beat until incorporated.

Cover the bowl with plastic wrap and refrigerate for at least 3 hours.

Once you’re ready to bake …

Heat your oven to 350 F.  Line a couple cookies sheets with parchment paper.  You can make these cookies whatever size you like … mine were about 2 tbsp large – and so I baked them for 12 minutes.

You’ll know they’re ready because … well … you’ll smell them.  Mother of pearl!  They smell good!  But as a visual guide – the tops of the cookies should be slightly golden and a little puffed.  Remove from the oven, allow to sit on the cookie sheet for a further 5 minutes and then cool completely on a wire rack.

Watch out!  These cookies spread.  So don’t place them too closely together on the cookie sheet.

Once they are all baked … grab a couple to nibble on … and set the rest aside.  It’s time to start making your cheesecake filling.

mini cranberry cheesecakes


cranberry purée:

1 package cranberries, fresh or frozen

1 orange, zest & juice

In a small saucepan over medium heat, combine the cranberries with the zest and juice of a large orange.  Bring the ingredients to a boil … the cranberries will start to pop.  Decrease the heat and allow everything to simmer.  Once the cranberries start to break apart and thickens … remove from heat and purée in your food processor.  Set aside.


cheesecake filling:

*bakers note:  you should get 24 cupcake sized cheesecakes out of this recipe.  If you would like to opt for half the recipe – I use 1 egg and 1 egg yolk, halving the rest of the ingredients.  It works like a charm.

two 8-ounce packages of cream cheese, room temperature

3/4 c. sugar

3 eggs, room temperature

1 egg yolk, room temperature

1 1/2 c. sour cream, room temperature

2 tsp vanilla

good pinch of salt

Grab that food processor … that’s the secret to a super airy cheesecake.

In the bowl of your food processor, pulse the cream cheese and sugar until smooth.  This shouldn’t take very long.  Then add the eggs and egg yolk, one at a time.  Pulse and scrape down the sides of the bowl.  Add the sour cream, vanilla and salt.  Pulse again until completely incorporated.  Set aside.


2 dozen orange white chocolate chip cookies (see recipe above)

1/2 c. cooked quinoa (optional) (I used extra quinoa that had been toasted, then cooked in a vanilla pod, cinnamon stick broth – as per my carob chip almond butter quinoa cookie recipe)

1/2 c. butter, melted

Grab your food processor.  Yes … you need it again!

First – pulse the cookies until they resemble a fine crumb.  Then, add the cooked quinoa and the melted butter and pulse until it all comes together.  Add the butter slowly … you don’t want the cookie base to be too oily … you want the crumbs to stick together, but not leak butter.

Remove the base from the food processor and grab your muffin tins.  Line the bottom of cupcake liners with this mixture (about 1 large tablespoon worth) and set aside.


I find the best way to pour this into the muffin tins is either to put it in a measuring cup with a lip … or in a squeeze bottle.  Pour (or squeeze) the filling on-top of the orange – white chocolate chip cookie base … fill them pretty much right up to the top!  Then grab the cranberry purée and spoon about 1 tsp into the middle of each cheesecake.  You can use a toothpick to spread it out … or just leave it as is.

Bake in a 350 F oven for 20 minutes.  You’ll know they are ready when you gently shake the muffin pan and the cheesecakes don’t move in the centre.  Also … they will be nice and puffed in the middle.  Remove from heat and allow to cool in the muffin tin on a wire rack.

The middle might sink a little at this point.  Don’t worry about it!  Top with some fresh berries … or some toasted pecans.  I promise no one will mind.

cranberry – orange chocolate soufflé cake

So I really really really heart this recipe.
Not just a little. A whole heck of alot.

Enough to make it twice … in the course of 4 days … once on Friday and again last night.  Enough to make it on television (check it out on ctv ottawa morning live)

It’s delicious. Heck … it’s ab-so-lute-ly pos-i-tive-ly delightful!

Tart cranberries poached in an orange, cinnamon, allspice simple syrup and soaked overnight … piled high on top of a bed of chocolate whipped cream and supported by a moist, rich, sinfully delicious dark chocolate – orange soufflé cake.

Mother of pearl.

Who wouldn’t love that combo? 

I do promise that the soufflé cake is easy to make (I’d never made a soufflé before … and knowing that it was supposed to sink in the centre certainly relieved me of any stress) … but you do need to plan ahead when making this.

1.  The cranberries need to poach in the simple syrup overnight.  The longer they sit … the better they get.

2.  The egg yolks and egg whites need to be at room temperature … so pull those out before you start on the soufflé.

3.  You also don’t want to bake the cake too much in advance of serving it … I found the recipe in bon appétit’s desserts cookbook and they recommended only baking it 6 hours ahead of serving …

Those three points don’t seem too challenging do they?  Nah.

You can do this.  Plus … once you make it … you’ll probably want to make it again and again.  Heck … I’m already thinking about attempting this cake as mini soufflé cakes in cupcake liners.

poached cranberries
2 1/2 c. sugar
1 c. water
3 c. cranberries
1 orange, zest only
1/4 tsp cinnamon
1/8 tsp allspice

chocolate orange soufflé cake
10 ounces dark (semi-sweet) chocolate, chopped
10 tbsp butter (1/2 c. + 2 tbsp)
7 large eggs, separated, room temperature
1 c. + 1 tbsp sugar
1/3 c. freshly squeezed orange juice
zest of 1 large orange

chocolate whipped cream
3 ounces semi-sweet dark chocolate, chopped
1 c. heavy cream, cold

The night before:

In a medium saucepan, bring the sugar and water to a boil over medium – high heat; stirring initially so that the sugar dissolves. Once at a boil, add the cranberries, orange zest, cinnamon and allspice. Stir well and allow to simmer for about 2 minutes – you’ll hear the cranberries start to pop.

Remove from heat and allow to sit in the spiced syrup overnight.

Day of:

Drain the cranberries before using – discard the syrup, you won’t be needing it again.  I also let my cranberries sit in the strainer until I was ready to use them … remember to keep the strainer over a bowl since more of the liquid will drain (and you don’t want to make a mess all over your counter) ;0)

Preheat your oven to 350 F and generously spray the base and sides of a 9-inch springform pan. Set aside.

In a double boiler, melt the butter and chocolate – stirring from time to time. Remove from heat.

In the bowl of your stand-mixer, using your whisk attachment, beat the egg yolks and 3/4 c. + 1 tbsp of sugar until light and creamy – about 3 minutes (beat at a high speed). Once the yolks have paled (they should resemble the colour of butter), reduce the speed of the mixer and slowly add the orange juice and zest. Beat until incorporated.

Turn off the mixer and fold in the melted chocolate mixture using a spatula.

Once fully combined, pour the chocolate – egg yolk mixture into a large mixing bowl. Set aside.

Clean the bowl of your stand-mixer and the whisk attachment. Beat the egg whites until soft peaks form (medium-high speed). Slowly add the remaining 1/4 cup of sugar to the egg whites, increasing the speed so that stiff peaks form. You still want the egg whites to be glossy – so don’t over beat them.

Gently fold the egg whites into the chocolate – egg yolk mixture using a spatula. The batter should be quite airy.

Bake for about 45 minutes – you’ll notice that the top of the cake has formed a crust … but you might not be sure about the centre. DON’T stick a tester into the centre … gently shake the pan … ensuring that no batter splashes around. The centre will be moist.

Now you’ll take out the highest chocolate cake … don’t be disappointed when the centre drops.  It’s all good. That’s what the chocolate whipped topping and poached cranberries will disguise.

Allow to cool on a wire rack.

Just before serving:

In a double boiler melt the chocolate (or in a microwave).  Remove from heat and allow to cool slightly.

In the bowl of your stand-mixer, using your whisk attachment, beat the heavy cream until thick and creamy.  Fold in the melted chocolate … you’re beautiful white whipped cream becomes rich and chocolately in mere moments.  De-lish!

Remove the side from the springform pan.  Spoon the chocolate-whipped cream over the top – especially over the fallen centre.

Spoon the cranberries on top of the chocolate-whipped cream.

There you have it.  A beautiful, rich, insanely wonderful dessert.  Like I said … I absolutely heart this cake.  I think you will too.