Skip to Content
Menu

Cranberry-Chocolate Tart

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Dec 22, 2009
  • Save
  • Share
  • Jump to Recipe
With a homemade pastry and ruby-red topping, here’s a special pie for autumn and winter holidays.

Cranberry-Chocolate Tart

  • Prep Time 50 min
  • Total 2 hr 25 min
  • Ingredients 13
  • Servings 10
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Pastry

  • 1/3 cup shortening
  • 1 1/4 cups all-purpose or unbleached flour
  • 1 teaspoon vinegar
  • 2 to 4 tablespoons cold water
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup half-and-half

Topping*

  • 2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup water

Filling

  • 3/4 cup milk
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1 cup sour cream
  • 1 tablespoon grated orange peel or 2 tablespoons orange-flavored liqueur

Instructions

  • Step 
    1
    Heat oven to 450°F. In medium bowl, using pastry blender, cut shortening into flour until mixture looks like coarse crumbs. Sprinkle flour mixture with vinegar; add water, 1 tablespoon at a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to hold together.
  • Step 
    2
    Shape dough into ball. With floured fingers, press dough evenly over bottom and up side of 10-inch tart pan with removable bottom or 9-inch glass pie plate. Flute edge, if desired. Prick bottom and sides of pastry generously with fork. Bake 8 to 12 minutes or until lightly browned. In 1-quart saucepan, melt chocolate chips and half-and-half, stirring until smooth. Spread in shell. Cool slightly; refrigerate until chocolate is firm, about 15 minutes.
  • Step 
    3
    Meanwhile, in 1-quart saucepan, heat topping ingredients to boiling, stirring until sugar is dissolved. Boil gently 3 to 4 minutes or until most of cranberries pop. Cool at least 30 minutes.
  • Step 
    4
    In small bowl, beat milk and pudding with electric mixer on low speed about 1 minute or until blended; stir in sour cream and orange peel. Let stand 5 minutes. Pour over chocolate layer in shell, spreading to cover evenly. Spoon cooled cranberries over filling, covering completely. Refrigerate at least 1 hour until serving time. Let stand at room temperature 10 minutes before serving. Cover and refrigerate any remaining tart.

Nutrition

350 Calories
15g Total Fat
3g Protein
51g Total Carbohydrate
35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
7g
34%
Trans Fat
1 1/2g
Cholesterol
20mg
6%
Sodium
160mg
7%
Potassium
130mg
4%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
8%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved