Chocolate Cranberry Shortbread Bars

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Ingredients

Serves
24
-
+
Conversion
Metric
Imperial
Shortbread crust
2 cup all-purpose flour
1 cup cold butter, cubed
1/2 cup icing sugar
1/2 tsp salt
Chocolate Custard
3 cup milk
3/4 cup granulated sugar
1/2 cup cornstarch
1/3 cup cocoa powder
1/4 tsp salt
4 egg yolks
8 oz semi-sweet chocolate, chopped
1/4 cup butter
Cranberry topping
2/3 cup water, divided
2 tsp unflavored gelatin
5 cup fresh or frozen cranberries
1 cup granulated sugar
1/4 cup shelled pistachios, chopped
Nutritional Facts
Amount Per Serving
290 Calories
Fat
15g
Sugars
24g
Protein
3g
Fibre
2.5g
Carbohydrate
38g

Directions

Shortbread Crust:

  1. Preheat oven to 350°F (180°C).
  2. Combine flour, butter, sugar and salt in food processor; pulse until crumbly.
  3. Firmly press dough into 9 x 13-inch (3 L) baking pan lined with foil that hangs over the edges.
  4. Bake for 25 minutes or until lightly browned around the edges; cool slightly.

Chocolate Custard:

  1. Stir milk with sugar, cornstarch, cocoa powder and salt in medium saucepan until combined. Cook set over medium heat, stirring constantly, for 7 minutes or until thickened.
  2. Whisk some of the hot mixture into the egg yolks, while whisking vigorously. Pour egg mixture back into saucepan with remaining milk mixture. Cook, stirring constantly for 1 minute.
  3. Remove from heat; stir in chocolate and butter until smooth. Pour over baked crust; smooth top. Set aside.

Cranberry Topping:

  1. Place half the water in small bowl and sprinkle gelatin over top; set aside for 5 minutes.
  2. Meanwhile, combine cranberries, sugar and remaining water in medium saucepan set over medium heat.
  3. Bring to a boil and simmer for 3 to 5 minutes or just until cranberries are softened but still whole.
  4. Strain cranberry mixture. Stir hot syrup with gelatin mixture until smooth; stir cranberries back into syrup. Cool for 20 minutes.
  5. Spread cranberry mixture over chocolate. Sprinkle pistachios over top.
  6. Chill for at least 6 hours or overnight. Use foil to carefully transfer the tart from pan to a cutting board.
  7. Cut into 24 portions.