Photo of Chocolate-cranberry tart by WW

Chocolate-cranberry tart

Total Time
45 min
15 min
30 min
In this decadent tart, a tangy cranberry sauce sits atop a chocolate-covered oatmeal cookie-like crust. Brown sugar gives the jammy topping the perfect balance of sweetness. We’ve used fresh berries here, but when they’re not in season the frozen variety will work just as well. To make this in advance, prepare the cranberries and the crust up to a day ahead and store them separately. Spread the sauce over the crust just before serving. This beautiful tart needs no adornment but if you’d like to gild the lily serve each slice with a dollop of whipped topping or sprinkle with chocolate shavings.


Fresh cranberries

12 oz

Unpacked brown sugar

½ cup(s)

Mineral water

¼ fl oz

Uncooked old fashioned rolled oats

½ cup(s)

All-purpose flour

¼ cup(s)

Salted butter

2½ Tbsp, softened

Unpacked brown sugar

¼ cup(s)

Bittersweet chocolate

6 oz, melted

Fat free sweetened condensed milk

½ cup(s)

Vanilla extract

½ tsp

Table salt

¼ tsp


  1. Preheat oven to 350°F. Combine cranberries, 1/2 cup sugar and water. Cook over medium-high heat until cranberries have popped, 10 minutes. Cool.
  2. Coat a 9-inch baking pan with cooking spray. Combine oats, flour, butter, 1/4 cup sugar and 1/2 teaspoon vanilla and pat them onto bottom of baking pan.
  3. Combine chocolate, milk, 1/2 teaspoon vanilla and salt and smooth over crust. Bake until chocolate has slightly set and crust is golden, 25 to 30 minutes. Top with cooled cranberry mixture. Cool completely on rack.