Chocolate-cranberry truffle tart

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10 min


2 (9-inch/23-cm) tarts or 1 deep-dish pie

* PLUS Cooking time: 4 minutes, Refrigeration Time: 240 minutes


  • 2 180-g pkgs ready-to-use, baked, fluted pastry tart shells , each about 9 in., or 9-in. frozen, deep-dish pie shell
  • 240-g pkg semi-sweet chocolate
  • 250-mL container 35% cream , about 1 cup
  • 1/4 cup orange liqueur
  • 1/2 cup Craisins or dried cranberries
  • 1/2 cup toasted chopped almonds or pecans , optional


  • If using a frozen, unbaked deep-dish pie shell, remove from freezer. Leave shell in foil pan and let stand at room temperature 10 minutes. Place pan on a baking sheet, then thoroughly prick bottom and sides of shell with a fork to avoid bubbling. Bake in centre of preheated 400F (200C) oven until pastry is golden. Cool on a rack.
  • Finely chop chocolate and place in a medium-size bowl. Pour cream and liqueur into a medium-size saucepan set over medium-high heat. Heat, stirring occasionally, just until small bubbles form around edges of pan, about 4 minutes. Or microwave on high in a microwave-safe measuring cup until bubbles form, about 2 minutes. Remove from heat and immediately pour over chocolate. Let stand 1 minute. Then whisk mixture until chocolate is melted and smooth. Stir in Craisins and nuts, if using, until evenly distributed.
  • Pour mixture into 2 tart shells or baked deep-dish pie shell, making sure to evenly distribute and spread out fruit and nuts. Refrigerate, uncovered, until filling is set, about 4 hours, preferably overnight. Slice tarts into thin wedges. Serve with a dollop of whipped cream and garnish with more Craisins or fresh cranberries rolled in sugar and a sprig of mint. For a sauce, bring 1/2 cup (125 mL) cranberry cocktail and 1 tablespoon (15 mL) granulated sugar to a boil in a small saucepan set over high heat. Stir occasionally until sauce is reduced to 1/4 cup (50 mL), about 8 minutes.

Nutrition (per serving)

  • Calories
  • 382,
  • Protein
  • 2.7 g,
  • Carbohydrates
  • 37 g,
  • Fat
  • 26 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 137 mg.

Attention, chocolate lovers! As chocolatey as a truffle, this super-rich dessert is smoothed over a buttery tart shell packed with plump cranberries and crunchy almonds.

Make ahead

Prepared tart will keep well, covered and refrigerated, up to 2 days.