Chocolate-cranberry tart
10
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
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
Instructions
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.
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