Cranberry Chocolate Tart

Chocolate Tart Crust

• 1 1/4 cup all-purpose organic flour
• 1/4 cup Camino Natural cocoa powder
• 1/3 cup organic icing sugar
• 1/4 tsp salt
• 1/2 cup unsalted organic butter
• 1 large organic egg yolk
• 2 tsp organic heavy cream (35%)
• 1/2 tsp organic vanilla extract

Cranberry filling

• 1 cup Camino Golden cane sugar
• 1 cup of water
• 4 cups of fresh frozen organic cranberries
• Zest from half a large orange

Whipped Cream + Topping

• 1 cup organic heavy cream (35%)
• Zest from the other half of the orange
• Chocolate shaving from Camino’s Bittersweet baking chocolate bar (71% cacao)

Chocolate crust

1. In a bowl, cut the butter, flour, cocoa powder, sugar and salt with a pastry blender or two knives until it resembles a crumble.
2. Add the egg yolk, cream and mix until the dough holds together.
3. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
4. When ready, roll the dough until it’s 1/8 inch thick and press into the tart tin. Trim away any excess.
5. Preheat oven to 375°F and bake for 20 minutes with pie weights atop parchment paper (you can bake without pie weights as well).
6. Remove crust and let cool.

Cranberry Filling

1. In a medium saucepan, add water and sugar. Bring to a boil and dissolve the sugar.
2. Add in your washed cranberries and bring to a boil. Cook until the cranberries open and then simmer for 10 minutes.
3. Once the cranberries have opened up, add in the zest of half an orange.
4. Remove from heat and cool.

Assembling the tart

1. Whip the whipped cream until you have stiff peaks.
2. Fill the chocolate tart with the cranberry filling, there may be excess filling.
3. Add the whipped cream on top. Zest the remainder of the orange on top and shave chocolate curls as a garnish.
4. You can eat this tart warm or cold.

Enjoy!