- 9 tablespoons (½ cup + 1 tablespoon) unsalted butter, softened
- ⅔ cup confectioners’ sugar
- 1 large egg, lightly beaten
- 1⅓ cups flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- ¾ cup whole milk
- 1 egg
- 1 egg yolk
- ¾ cup heavy cream
- 1½ tablespoons unsalted butter
- ¾ teaspoon vanilla extract
- 1 pound (4 cups) fresh cranberries
- ½ cup orange juice
- ½ cup red wine
- 1 cup granulated sugar
- 2 whole cloves
- ½ cinnamon stick
- ½ teaspoon ground ginger
In a stand up mixer fitted with a paddle attachment, cream together butter and sugar just until smooth. Stream in egg and mix until blended.
In a bowl, sift together flour, cocoa powder and salt. Mix into butter mixture until just incorporated, scraping down sides of bowl as needed. Place the dough on plastic wrap, shape into a disk, wrap tightly and refrigerate 30 minutes to 1 hour.
Preheat oven to 325°F. Roll out dough into a 10-inch circle. Line a 9-inch tart pan with the dough and press up the sides. Trim the excess dough and refrigerate for 10 minutes. Prick bottom with a fork, line with aluminum foil and fill with pie weights, rice or dried beans. Bake for 15 minutes, remove foil and weights and bake for 10 additional minutes, then remove from oven and let cool.
For the pastry cream, remove 2 tablespoons from the measured sugar and add it to a bowl with the cornstarch. Slowly add in ¼ cup milk, then egg and yolk and whisk together until smooth. In a small saucepot bring remaining milk, cream and sugar to a boil. Remove from heat and slowly pour a small amount of warm milk and cream into the egg mixture to temper, then add egg mixture back to pot. Stir until boiling, reduce heat and let simmer until thickened, using a whisk to prevent burning. Remove from heat, add in butter and vanilla. Let cool 8 to 10 minutes, then pour into cooled tart shell and refrigerate until firm, covering with plastic wrap.
For the cranberry compote, add the cranberries, juice, wine, sugar, cloves, cinnamon stick and ginger to a saucepot and bring to boil. Reduce heat and simmer until thickened, approximately 10 minutes, smashing some of the cranberries to break open. Add additional sugar if too tart. When sauce has thickened, remove from stove, remove cinnamon stick and cool completely.
For final assembly, spread the cooled cranberry sauce over the top of pastry cream and chill 2 hours or overnight to set.
About this recipe
WINE PAIRING: Malvira Birbet, Piedmont, Italy. I love anything I have ever had from Sin Bakery. This dessert is no exception. I just returned from a trip to Piedmont, Italy, and thought immediately that this wine would pair perfectly with Jennifer’s dessert. Birbet is the local name for the red grape, Brachetto Longo, that makes a light, slightly effervescent, semi-sweet wine. Stainless steel fermented, it gives off beautiful scents and flavors of strawberries and cranberries. It will complement the dessert and not overpower. Give it a slight chill and enjoy!
—Jessica Norris Granatiero, The Savory Grape & The Savory Affair, East Greenwich