Chocolate Tart with Cranberry Raspberry Sauce

Name: Chocolate Tart with Cranberry Raspberry Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 1 cup all-purpose flour; 1/2 cup old-fashioned oats; 1/4 cup sugar; 1/2 cup cold butter, cubed; 1-1/2 cups unblanched almonds; 1/2 cup packed brown sugar; 1/2 cup dark corn syrup; 2 large eggs; 4 ounces bittersweet chocolate, melted; 2 tablespoons butter, melted; SAUCE:; 2 cups fresh raspberries, divided; 1 cup fresh or frozen cranberries, thawed; 3/4 cup sugar; 2 tablespoons port wine or water

With its rich chocolate and fruity flavors, a little bit of this tart goes a long way. The berry-wine sauce lends an elegant touch. —Diane Nemitz, Ludington, Michigan

Ingredients

1 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup sugar
1/2 cup cold butter, cubed
1-1/2 cups unblanched almonds
1/2 cup packed brown sugar
1/2 cup dark corn syrup
2 large eggs
4 ounces bittersweet chocolate, melted
2 tablespoons butter, melted
SAUCE:
2 cups fresh raspberries, divided
1 cup fresh or frozen cranberries, thawed
3/4 cup sugar
2 tablespoons port wine or water

Directions

Preheat oven to 350°. Process flour, oats and sugar in a food processor until oats are ground. Add butter; pulse until crumbly. Press onto bottom and 1 in. up sides of an ungreased 10-in. springform pan. Bake until lightly browned, 14-16 minutes. Cool on a wire rack.
Process almonds in a food processor until coarsely chopped. Beat brown sugar, corn syrup, eggs, chocolate and melted butter; stir in almonds.
Pour into prepared crust. Bake until center is set and crust is golden brown, 25-30 minutes. Cool completely on a wire rack.
Meanwhile, in a small saucepan, combine 1 cup raspberries, cranberries, sugar and wine. Bring to a boil, stirring to dissolve sugar. Reduce heat to low; cook, uncovered, until cranberries pop, 4-5 minutes, stirring occasionally. Remove from heat; cool slightly.
Press berry mixture through a fine-mesh strainer into a bowl; discard seeds. Refrigerate sauce until serving.
Remove rim from pan. Serve tart with sauce and remaining raspberries.

Originally published as Bittersweet Chocolate Tart with Cran-Raspberry Sauce in Holiday & Celebrations Cookbook 2017