A tart which is great for grown-up tastebuds this festive season.
This isn’t the most sugary tart in the world so for sweeter teeth add in a tablespoon or two of brown sugar to the cranberry compote when cooking.
Alternatively, if you’re making your own pastry, substitute some of the flour for cocoa power to create a chocolate base. Serve with good quality vanilla ice cream.
500g shortcrust pastry (handmade or shop bought)
300g fresh cranberries
Zest of one large orange
Juice of one large orange
1tsp vanilla paste
1tsp ground cinnamon
150g white chocolate
200ml double cream
Zest of half a lemon
Half a tsp vanilla paste
1.5tsp gelatine powder
Pre-heat the oven to 200 degrees (Gas mark 6) and line the base of a sandwich tin with baking parchment.
On a lightly floured surface roll out your block of shortcrust pastry, taking care to roll in one singular direction rather than back and forth. Aim for an even thickness of half a centimetre.
Using the rolling pin for support, transfer the pastry sheet to the tin, draping it loosely over the top. Gently press into the edges. Trim the excess pastry with a sharp knife, leaving a little excess folded over the rim of the tin. This will shrink away in the oven.
Scrunch up some baking parchment, unfold and place on top of the pastry. Fill with baking beans (or rice if you don’t have any) and transfer to the oven. After 15 minutes, remove the parchment and beans and return to the oven for a further 5-10 minutes, or until the pastry is evenly cooked and a golden brown colour. Set to one side and allow to cool.
In a saucepan mix together the cranberries, orange zest, orange juice, vanilla and cinnamon and 100ml tap water. Set over a low to medium heat, cover, and leave for 30minutes. Stir occasionally, taking care not to pop too many of the now soft cranberries. You’re looking for a thick consistency where most of the liquid has evaporated. Once this consistency has been reached, leave to cool.
In a bain marie melt the chocolate, 100ml cream, lemon zest and vanilla. Stir occasionally to help the ingredients combine and, when the chocolate has fully melted, allow to reach room temperature.
Dissolve the gelatine powder in 2 tablespoons warm water and whisk into the cooled chocolate mixture. You may need to briefly microwave the gelatine, just for a few seconds, if it’s solidified whilst waiting for the chocolate.
Whisk the remaining 100ml of cream into stiff peaks and fold into the chocolate and gelatine mix.
Spread a thin and even layer of the cranberry compote on the pastry base and slowly top with the mousse mixture.
Transfer to the fridge and leave for at least four hours. Remove 30minutes before serving and top with decoration of your choice.