Cranberry-Chocolate Tartelettes

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?

These tartelettes have a little secret

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:

A huge box of baking soda, flageolet beans, plum jam, coconut jam, and chestnut spread. There is also a picture of Shelly’s homemade fig and grape jam in the picture.

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.

Cranberry filling:

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.

36 thoughts on “Cranberry-Chocolate Tartelettes

  1. This is so beautifully photographed, very sweet.
    I’m doing Vegan MoFo on my blog too, and I’m trying to visit as many fellow MoFoer’s as possible. I’m so glad I discovered your blog, it’s wonderful!

  2. These sound great. The store bought coconut jam is vegan? I’m looking at recipes online (figuring I may not be able to find it at the grocery store), and they all include lots of eggs.

  3. Those are truly some of the cutest little tarts I’ve ever laid eyes on! And the flavor combination must be heavenly. So pretty, too! And lucky you to sample some of Shelly’s homemade jam :D

  4. your cranberry-chocolate tartelettes look wonderful and absolutely decadent, Mihl! i don’t know how you make all this awesomeness ALL THE TIME! i love it all! coconut jam sounds super yum – i’m gonna see if i can find me some. and i’m totally jealous of Shelly’s homemade fig and grape jam! w00t!

  5. My goodness, are those dainty beauties ever charming! I’ve never been a huge fan of cranberries, but I’d love to try my hand at these with raspberry jam and dried coconut. I do wonder if I can find coconut jam in Montreal…

  6. Wow, what a beautiful photograph!! Pairing cranberry with chocolate is a wonderful idea. I am jealous that you have coconut jam and chestnut spread – they both sound incredible. I need to visit Shellyfish!!

  7. Oh yum! Those little tartelettes are too cute as well! :) I haven’t heard of combining cranberry and coconut before but it sounds delicious. I am bookmarking this recipe for my christmas baking plans!

  8. I have never heard of coconut jam before, sounds yummy though! These tartlettes are lovely, and I bet they tasted even better than they look :)!

  9. What a great idea! And they’re so cute too!

    Coconut jam also sounds right up my alley. And I used to have that same baking soda when I lived in Belgium, I used it for everything around the apartment.

  10. Those are so incredibly pretty! I love your picture, and I don’t eat cranberries very often at all, so I’d love to try these tartelettes.

  11. These are adorable! Great idea, and the marzipan flowers are so sweet! I’m so jealous that you can find cranberries so easily – but I know I could sub with other little berries.

    You’ll have to come back when your jams are gone!

    1. I also don’t celebrate Thanksgiving. We just had these as a dessert yesterday and today. You are right, they are great for any occasion.

  12. When I saw the picture in the MoFo feed, I knew it was you before I even looked at whose blog it came from. Stunning photo and it looks fabulous!

  13. Mihl – you’ve got me feeling very festive. I really like the way chocolate and cranberry flavours play off one another. I’m sure with the addition of a sweet coconut jam (what a find!) this would be one show-stopping dessert.

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