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Type of cooking:
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (for 10 people) :Method: Put the dried cranberries and rum (or brandy) in a bowl together and marinate for a minimum of 1 hour.
Line a greased 23cm tart tin with removable base with the pastry. Chill in the fridge for half an hour. Preheat the oven to 180 degrees or gas mark 4.
Prick the base of the pastry case all over with a fork, then line with clingfilm (or foil or baking parchment) and weigh down with baking beans. Bake blind for 15 minutes, then remove beans and clingfilm and return the case to the oven for 5-7 minutes to dry out.
Meanwhile, make the filling. Melt the chocolate with the cream and butter in a bowl over a saucepan of barely simmering water making sure that the base of the bowl does not touch the water. As soon as it has melted, lift off the saucepan, stir until evenly mixed and let the mixture cool until barely tepid.
Whisk the eggs with the sugar until very pale and thick. Whisk in the cornflour, then fold in the chocolate mixture. Drain any excess liquid from the cranberries and fold the boozy fruit into the filling too.
Pour into the prepared pastry case, and return to the oven (still at the same temperature) to bake for around 20 minutes until just set. Leave to cool in the oven.
Serve the tart warm, at room temperature or lightly chilled, but whichever way you choose, dust it evenly with drinking chocolate, then sparsely and randomly with a little icing sugar to form a contrast just before you place it on the table. Pass around softly whipped cream to go with it.