Francois Payard's Cranberry Chocolate Tart Recipe

For the geleé: Sprinkle the gelatin over 3 tablespoons of the cranberry juice, let stand for 3 to 5 minutes. Combine the remaining juice, the sugar and cranberry sauce in a medium saucepan over medium-high heat, and bring to a boil. Whisk to break down the jelly. Remove the pan from the heat, and stir the gelatin into the hot liquid. Pour the geleé in the prepared tart shell, filling about a fourth of it, and refrigerate the tart for about 30 minutes to let the geleé set.

For the ganache: Place both chocolates and the corn syrup in a medium bowl. Bring the juice and cream to a boil in a small saucepan over medium-hight heat. Pour the liquid over the chocolate and whisk until the chocolate is melted and the mixture is smooth. When the mixture gets close to body temperature, stir in the butter until it is well incorporated and the ganache is smooth and shiny. Pour the ganache over the set geleé in the tart shell, filling it completely. Refrigerate the tart to let the ganache set, about 30 minutes and serve