Finish your Christmas meal on a happy note with a chocolate and cranberry tart. Here’s how Arno Ralph, a member of Culinary Team South Africa and one of four Lindt chocolatiers based in Cape Town makes this festive tart for his loved ones. See Christmas recipe below.
Christmas Chocolate and Cranberry Tart
Chocolate Tart filling:
Serves: 770g (1 X 20cm round pie tin)
Preparation time: 30mins
This tart has a moist, dense, chocolaty centre with a crisp top.
200g Premium Dark Chocolate
4 Egg Yolks
4 Egg Whites
30g Dried Cranberries
30g Roughly Chopped, Roasted Almonds
Melt the chocolate and butter together.
In a separate bowl, combine the egg yolks with half of the sugar and whip up to full volume (ribbon stage).
Fold the chocolate mixture into the yolks.
Beat the egg whites, adding the remainder of the sugar until stiff peaks form.
Gently fold the egg whites into the chocolate mixture.
Place filling into pre-baked tart shell (see recipe below).
Bake at 170°C for between 15-20mins. This tart will sink as it cools.
Cool before removing from the tin.
Serve with chocolate shavings and whipped cream/ice-cream.
Preparation time: 15mins
Very stable and nice to roll. Ensure it is cold when rolled.
325g Salted Butter
175g Icing Sugar
500g Cake Flour
Combine all ingredients into a smooth paste, and allow to chill.
Roll out to desired thickness and line tart case.
Place baking beans (rice/pasta/kidney beans) with grease proof paper on top of lined tart case.
Bake in oven at 180°C for 10mins or until sides are golden brown.
Remove baking beans and place back in oven until base is cooked (roughly 5mins).
Allow to cool down.
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