Michael Weber prepares Chocolate Cranberry Tart

This recipe for a chocolate cranberry tart comes courtesy of Michael Weber from Weber's restaurant in Ann Arbor. This chocolate cranberry tart, which you can find the recipe for below, is sure to taste as good as it looks.
VIDEO: Michael Weber show us how to prepare the tart filling. 
Chocolate Cranberry Tart
2 sticks Butter
2 ¼ cup Powdered Sugar, sifted
1 tsp. Lemon Zest
¼ tsp. Salt
¼ tsp. Lemon Juice
1 tsp. Vanilla
1 each Egg Yolk
1 ¼ cup Flour
¾ cup Half and Half
¾ cup Heavy Cream
1 pound Bittersweet Chocolate (preferably Valhrona), chopped
1 bag Fresh cranberries
2/3 cup Sugar
1 each Lemon Zest
Tart dough
Cream butter with sifted powdered sugar, lemon zest, salt and lemon juice until fluffy
Add in vanilla and egg yolk
Gently add in flour
Chill for two hours
Roll out with rolling pin and fit to size of tart pan. Crimp edges
Gently press a fork all over the surface of the dough.
Chill again
Bake at 375° until golden brown
Allow to cool
Bring half and half and heavy cream to boil
Remove from heat
Stir in chopped bittersweet chocolate 
Whisk until shiny and emulsified
Cover and leave at room temperature
Pour cranberries onto a cookie sheet and toss with sugar
Bake at 375°, stirring often
When the cranberries are soft and the sugar is syrupy, they are done
Pour the room temperature ganache into the cooled tart shell 
Cool for two hours
Top with the candied cranberries and the zest of one lemon
Chill until ready to serve
Best cut when cold
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