Chocolate-cranberry tart

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.