Francois Payard's Cranberry Chocolate Tart Recipe

Updated February 25, 2025

One of Payard's favorite tarts, you'll love the combination of the rich dark chocolate with tart yet sweet cranberry.

Recipe Details

Prep 5 mins

Cook 15 mins

Chilling Time 60 mins

Total 80 mins

Serves 8 servings

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Ingredients

For Cranberry Geleé:

For Chocolate Ganache:

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

Nutrition Facts
Servings: 8
Amount per serving
Calories	546
% Daily Value*
Total Fat 32g	41%
Saturated Fat 17g	83%
Cholesterol 44mg	15%
Sodium 207mg	9%
Total Carbohydrate 61g	22%
Dietary Fiber 3g	11%
Total Sugars 35g
Protein 6g
Vitamin C 5mg	27%
Calcium 56mg	4%
Iron 3mg	16%
Potassium 217mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.