Why not give your traditional cranberry tart for Thanksgiving a little twist this year? How about making individual tartelettes and substituting a chocolate crust for the regular one?
Remember that I told you I visited Shellyfish? Of course I couldn’t leave without visiting a local supermarket. I found a lot to take home there:
The coconut jam was something I had never seen before, so of course, I had to buy a jar. It tastes just like sweetened coconut mixed with sugar syrup and yesterday I had the idea to use it for my tartelette filling. If you cannot find coconut jam, any other jam will do. You can stir in some dried coconut if you like.
The tartelette crust is not very sweet and the filling is slightly sour. Together these two components are perfect. P. remarked, that they would be even better with some whipped cream on top. I think he’s right. So to make these really awesome, you could whip up a batch of coconut cream.
Cranberry-Chocolate Tartelettes (makes 12 muffin-sized mini-tarts)
For the crust:
240 g flour (2 cups)
20 g cocoa (1/4 cup minus 2 teaspoons)
70 g sugar (1/3 cup)
120 g softenend margarine (1/2 cup)
1/4 teaspoon baking soda
1/4 teaspoon salt
1-2 tablespoons soy milk
In a bowl, combine flour, cocoa, sugar, margarine, baking soda and salt. Mix with your hands until the mixture resembles coarse crumbs. Add one tablespoon of soymilk and knead until the mixture holds together. Add more soymilk, if necessary. Form into a disk, wrap in foil and place in the fridge for an hour.
Meanwhile prepare the filling. Preheat oven to 180°C (350°F) and lightly grease a muffin tin.
175 g fresh or frozen cranberries (1 3/4 cups)
155 g coconut jam, divided (1/3 + 1/4 cup)
2 tablespoons water
2 tablespoons maple syrup
Combine cranberries, 90 g (1/3 cup) jam, water and maple syrup in a small saucepan. Bring to a boil and cook on medium until the cranberries have fallen apart (~20 min). Remove from heat and stir in remaining jam. Set aside.
Divide the dough into 12 equal pieces. Roll them out and press them into the muffin tins. Cut off any excess dough.
Bake the tart crusts for 10 minutes, remove from oven, add filling and bake for 15 more minutes. Let sit in the pans for 10 minutes before removing let cool on a rack. You can cut out some marzipan with small cookie cutters to serve as a decoration.