Cranberry Chocolate Frangipane Tart

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are lower in sugar, while semi-sweet chocolate is more affordable.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a gluten-free option, while all-purpose flour is often cheaper.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index, while granulated sugar is more economical.

Place light brown sugar, flour, and cocoa powder in a food processor and blitz to combine.

Add cubed ice cold butter to the food processor and process to combine the ingredients.

Add eggs to the mixture and pulse until it transforms into a dough.

Transfer the dough to a piece of parchment paper, fold several times, shape into a disk, and flatten slightly.

Refrigerate the dough for at least 30 minutes.

Prepare cranberry jam by adding juice and cranberries to a cooking pan and cooking on medium heat for 15 minutes.

Set the cranberry jam aside to cool.

After 30 minutes, roll out the dough and transfer it to a baking pan.

Poke the dough with a fork, place baking weights on top, and bake at 200 degrees Celsius for 15 minutes.

After 15 minutes, remove the weights and bake for another 7 minutes.

Set the crust aside to cool.

For the frangipane, place softened butter and sugar in a mixing bowl and whisk to combine.

Add eggs, flour, ground almonds, and ground hazelnuts to the mixing bowl and mix to combine.

Distribute the cranberry jam evenly into the pie crust and level it with a spatula.

Cover the cranberry jam with the frangipane and distribute evenly, leveling with a spatula.

Top with chopped dark chocolate and press down slightly with a spoon.

Bake for 45 to 50 minutes at 180 degrees Celsius.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens