Description
Crisp cocoa tartlet shells layered with cranberry-orange caramel and silky bittersweet ganache.
Ingredients
Scale
- 1 1/2 cups (188 g) all-purpose flour
- 1/3 cup (28 g) Dutch-process cocoa
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp fine salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1 large egg yolk (18 g)
- 2 tbsp (30 ml) ice water, as needed
- 12 oz (340 g) fresh or frozen cranberries
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) orange juice
- 1 tsp finely grated orange zest
- 1/3 cup (80 ml) heavy cream, for caramel
- 3 tbsp (43 g) unsalted butter, for caramel
- 10 oz (283 g) bittersweet chocolate, divided
- 3/4 cup (180 ml) heavy cream, for ganache
- 1 tbsp (14 g) unsalted butter, for ganache
- 1/3 cup (35 g) sugared cranberry halves, for garnish
- 1 oz (28 g) candied orange peel, thinly sliced
- 2 tbsp (18 g) roasted cocoa nibs
Instructions
- Process flour, cocoa, powdered sugar, salt, and cold butter into fine crumbs. Add yolk and enough ice water for the dough to hold together.
- Chill for 45 minutes, roll to 1/8 inch (3 mm), and line twelve 3-inch (8 cm) fluted tartlet pans. Freeze for 20 minutes.
- Heat the oven to 350°F (175°C). Blind bake with weights for 13 minutes, then without weights for 7–9 minutes. Cool.
- Melt 2 oz (57 g) chocolate and brush a thin layer inside every shell. Let set.
- Cook cranberries, sugar, orange juice, and zest until burst. Blend, strain, then simmer with caramel cream and butter until thick. Cool.
- Divide cranberry caramel among the shells and chill for 20 minutes.
- Heat ganache cream until steaming. Pour over remaining 8 oz (226 g) chocolate, rest for 2 minutes, stir smooth, and mix in butter.
- Pour ganache over the cranberry layers and let set before refrigerating.
- Rest at room temperature for 20 minutes and garnish with cranberry, orange peel, and cocoa nibs.
Notes
Bake the shells fully, seal them with chocolate, cool the cranberry caramel, and pour ganache only while it is fluid but not hot.