Irresistible Chocolate Cranberry Tart Recipe in 4 Easy Steps

Author: Carry

Published: November 17, 2025

There’s something magical about the first bite of this chocolate cranberry tart—the way the rich, velvety chocolate melts against the bright tang of cranberries. It’s like December in dessert form, and trust me, once you try it, it’ll become a non-negotiable part of your holiday table. I stumbled onto this combo years ago when I needed a last-minute dessert for a cookie swap. My kitchen was a disaster, but that tart? Pure perfection. The contrast of flavors is just *chef’s kiss*—sweet, tart, and luxuriously smooth. Whether you’re hosting a party or bribing your in-laws, this tart never fails to impress.

Why You’ll Love This Chocolate Cranberry Tart

This tart is my go-to for so many reasons—here’s why it’ll steal your heart too:

Effortless elegance: Looks fancy but comes together shockingly fast.
Holiday hero: That ruby-red cranberry layer screams festive cheer.
Textural dream: Crisp crust, silky chocolate, jammy berries—every bite sings.
Crowd-pleaser magic: Even fruit skeptics swoon over this balance of sweet-tart.
Make-ahead win: Chill it overnight so you’re stress-free when guests arrive.

Pro tip: The darker your chocolate, the more those cranberries pop. I use 70% cacao for maximum “wow.”

Ingredients for Chocolate Cranberry Tart

Here’s everything you’ll need to make this showstopper tart. Trust me, it’s worth every ingredient—especially that dark chocolate! I’ve broken it down into the crust, chocolate layer, and cranberry filling to keep things simple.

For the Tart Crust:

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled (and cubed to make mixing easier)
¼ cup powdered sugar
1 egg yolk

For the Chocolate Layer:

1 cup dark chocolate, chopped (go for 70% cacao or higher for that rich depth)
½ cup heavy cream

For the Cranberry Filling:

1 cup fresh cranberries (frozen works in a pinch, but fresh is best for that tangy zing)
¼ cup granulated sugar (adjust to taste if you like it sweeter or tarter)
1 tbsp cornstarch (this is your thickening hero)
½ tsp vanilla extract (for that warm, cozy flavor)

Pro tip: Measure everything out before you start. It’s a game-changer when you’re juggling the crust, chocolate, and cranberries all at once!

Equipment Needed

Don’t worry—you don’t need fancy gadgets for this tart! Here’s what I grab from my kitchen (and chances are, you’ve already got most of it):

9-inch tart pan with removable bottom (that fluted edge makes it look extra pretty)
Mixing bowls – one big, one medium (or just wash one in between steps like I sometimes do)
Saucepan for the cranberry filling (non-stick is my hero here)
Whisk – for smoothing out that luscious chocolate layer

Nice-to-have extras: A pastry blender makes the crust easier, but two forks or your fingers work just fine. And if you’re fancy, a microplane for zesting oranges over the top before serving!

See? Nothing wild. Now let’s get baking!

How to Make Chocolate Cranberry Tart

Now for the fun part—let’s turn those ingredients into pure magic! I’ll walk you through each step, just like I do with my nieces when we bake this together (messy aprons and all). Follow these simple steps, and you’ll have a tart that looks like it came from a Parisian patisserie. Pinky promise.

Step 1: Prepare the Tart Crust

First things first—preheat your oven to 350°F (180°C). While it heats up, let’s make that buttery crust:

In a large bowl, mix the flour and powdered sugar together. Toss in those chilled butter cubes like you’re scattering confetti.
Use your fingers or a pastry blender to work the butter into the flour until it looks like coarse breadcrumbs. Pro tip: Don’t overmix! You want little butter flecks—they’re what make the crust flaky.
Add the egg yolk and mix just until the dough comes together when you press it. It’ll seem crumbly at first, but trust me, it’ll work.
Press the dough evenly into your tart pan, working it up the sides. I like to use the bottom of a measuring cup to get it nice and smooth.
Bake for 15 minutes until it’s lightly golden. Let it cool completely—this is crucial! A warm crust will melt your chocolate layer, and nobody wants that.

Step 2: Make the Chocolate Layer

While the crust cools, let’s make that luscious chocolate filling:

Place your chopped chocolate in a heatproof bowl. Quality matters here—splurge on the good stuff!
Heat the heavy cream in a small saucepan until it just starts to simmer around the edges (don’t let it boil!).
Pour the hot cream over the chocolate and let it sit for 1 minute (this is the hardest part—no stirring yet!).
Now whisk gently until it’s smooth and glossy. If you’ve ever wanted to dive into a bowl of chocolate, this is that moment.
Pour this heaven into your cooled crust and tilt the pan to spread it evenly. Pop it in the fridge to set while you make the cranberry magic.

Step 3: Cook the Cranberry Filling

This is where the tart gets its signature pop of color and flavor:

In a saucepan, combine cranberries, sugar, cornstarch, and vanilla. Stir to coat those berries evenly.
Cook over medium heat, stirring often, until the cranberries burst and the mixture thickens (about 5-7 minutes). You’ll know it’s ready when it coats the back of a spoon.
Taste it! If it’s too tart for you, add a touch more sugar. Too sweet? A squeeze of lemon juice balances it perfectly.
Let it cool slightly—you want it warm but not hot when you add it to the chocolate layer.

Step 4: Assemble and Chill

The grand finale! Here’s how to bring it all together:

Pull your tart from the fridge and spoon the cranberry filling over the chocolate layer. Spread it gently with the back of a spoon—those ruby red berries peeking through are what make this tart so gorgeous.
Chill for at least 2 hours (overnight is even better). This sets everything so you get those picture-perfect slices.
When ready to serve, remove the tart ring carefully. Run a thin knife around the edge first if needed.

Baker’s note: I know waiting is hard, but don’t skip the chilling time! It makes all the difference between a slice that holds its shape and a delicious but messy puddle.

Tips for the Perfect Chocolate Cranberry Tart

After making this tart more times than I can count (and yes, burning a crust or two along the way), I’ve learned some foolproof tricks to guarantee success every time. Here are my hard-earned secrets:

Chocolate matters—don’t skimp!

That chocolate layer is the soul of this tart, so use the best you can find. I swear by 70% dark chocolate—it’s rich enough to stand up to the cranberries without overpowering them. Cheap chocolate can make your tart taste waxy (learned that the hard way during my college baking phase).

Keep everything cold for the crust

My first attempt at this crust ended up shrinking dramatically because I got impatient. Now I always chill the dough for 30 minutes before baking—just wrap it in plastic and pop it in the fridge. Bonus tip: Freeze your butter cubes for 10 minutes before mixing for extra flakiness!

Taste as you go with the cranberries

Cranberries vary wildly in tartness depending on the season. After the filling thickens, I always spoon out a tiny bit to cool and taste it. Sometimes it needs an extra tablespoon of sugar, sometimes a pinch of salt to make flavors pop. Trust your palate!

The slice-perfect chill

That 2-hour chill time isn’t just a suggestion—it’s what gives you those Instagram-worthy clean slices. If you’re short on time, pop it in the freezer for 45 minutes instead. Just don’t leave it there overnight unless you want cranberry-flavored chocolate ice (yes, I’ve done this).

Foolproof crust pressing

If your crust keeps sticking to your fingers when pressing it into the pan, lightly dust your hands with flour. For super even thickness, I use a small glass to press the sides and bottom—the curved edge creates perfect little ridges along the fluted pan.

Emergency fixes: If your chocolate layer seizes up (it happens!), whisk in a teaspoon of warm cream to smooth it out. Cranberry filling too runny? Simmer it another minute with a pinch more cornstarch dissolved in water. Baking is all about adapting—just like my grandma taught me!

Serving Suggestions for Chocolate Cranberry Tart

This tart is gorgeous on its own, but a little extra flair never hurts! Here are my favorite ways to serve it—each one turns an already incredible dessert into something truly showstopping:

Dollop of whipped cream: The classic choice! A cloud of barely-sweetened whipped cream cuts through the richness beautifully.
Vanilla bean ice cream: Warm tart + cold ice cream = my idea of dessert heaven. The vanilla plays so nicely with the cranberries.
Candied orange peel: Scatter some over the top—that citrusy zing takes the flavors to another level.
Fresh mint leaves: A few sprigs make it look so festive, plus the herbal note is surprisingly perfect here.
Edible gold dust: For special occasions, I lightly brush the cranberry layer with gold—it sparkles against that deep chocolate!

Pro tip: Let slices sit at room temperature for 10 minutes before serving—it softens the chocolate just enough for that melt-in-your-mouth moment.

Storage and Reheating Instructions

Here’s the good news—this tart actually gets better after a day in the fridge! The flavors meld together beautifully. Just follow these simple storage tips to keep it tasting fresh:

Airtight is key: Cover the tart pan tightly with plastic wrap or transfer slices to an airtight container. Those cranberries will absorb fridge smells faster than you’d think!
Fridge life: It keeps perfectly for 3 days. After that, the crust starts losing its crispness (though I doubt it’ll last that long—mine never does).
No freezing: Trust me, I learned this the hard way. The chocolate layer gets grainy and the cranberries turn watery when thawed. Not worth it!

Important note: Don’t try to reheat this tart—the chocolate will melt into a puddle. If you prefer it less chilled, just let slices sit on the counter for 10 minutes before serving. That’s all it needs!

Chocolate Cranberry Tart Variations

Once you’ve mastered the classic version, try these fun twists to keep things exciting—I’ve tested them all, and each brings something special to the table!

White chocolate drizzle: Melt some white chocolate and zigzag it over the chilled tart for a stunning marbled effect that’s almost too pretty to eat.
Orange zest magic: Stir a tablespoon of fresh orange zest into the cranberry filling—the citrus brightens everything up in the most festive way.
Nutty crust upgrade: Replace ¼ cup of flour with finely ground almonds or hazelnuts in the crust for a toasty, sophisticated flavor.
Spiced cranberries: Add a pinch of cinnamon or cardamom to the cranberry filling—it smells like Christmas and tastes even better.
Coconut cream twist: Swap heavy cream for coconut milk in the chocolate layer when you want a dairy-free version that’s still luxuriously rich.

Pro tip: My favorite combo is the orange zest with almond crust—it’s like a chocolate-orange-cranberry dream team!

Nutritional Information

Nutritional values are estimates and vary based on ingredients used. Here’s the breakdown per slice (based on 8 generous servings):

Calories: 320
Fat: 18g (11g saturated)
Carbohydrates: 36g
Sugar: 22g
Protein: 4g
Sodium: 15mg
Fiber: 2g

Pro tip: If you’re watching sugar, you can reduce the granulated sugar in the cranberry filling by half—the tartness still shines through beautifully. And that dark chocolate? Packed with antioxidants, so really, this tart is practically health food! (Okay, maybe not, but a girl can dream.)

Common Questions About Chocolate Cranberry Tart

I get asked these all the time—here’s what you need to know before you bake!

Can I use frozen cranberries?

Absolutely! Just thaw and pat them dry first. Frozen berries release more liquid, so simmer the filling 1-2 minutes longer to thicken properly.

How do I fix a runny cranberry filling?

Mix 1 tsp cornstarch with 1 tbsp water, stir into the warm filling, and simmer another minute. It’ll thicken right up—I’ve saved many a tart this way!

Can I make this tart ahead?

Yes! Assemble it 1-2 days before serving. The flavors actually improve overnight. Just wait to add garnishes until you’re ready to serve.

Why did my chocolate layer crack?

Likely from temperature shock. Always cool the crust completely before adding warm chocolate, and don’t refrigerate until the chocolate sets slightly at room temp first.

My crust shrank—what went wrong?

Overworked dough or warm butter are usual culprits. Chill the dough before baking, and don’t stretch it when pressing into the pan.

Try this chocolate cranberry tart and share your results in the comments!

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