Monster Chocolate & Cranberry Jam Tarts
Ingrédients
264 g (2 cups) unbleached all-purpose flour
45 g (1/2 cup) cocoa powder
45 mL (3 tbsp.) white sugar
5 mL (1 tsp.) salt
180 g (3/4 cup) cold butter, cut into cubes
125 mL (1/2 cup) milk or fortified vegetable drink
250 mL (1 cup) home-made cranberry jam
1 egg
1 tbsp. water
What kind of kid doesn’t like chocolate tarts? If we’re being honest, it would be hard to find one that doesn’t! With Halloween just around the corner, we suggest you replace the classic pumpkin pie with these extraordinary “monstrous” pumpkins. To make this recipe easy, we used a chocolate pie crust base and a pumpkin cookie cutter.
The tart’s filling is made of our most popular recipe, our organic cranberry jam that takes only 3 minutes to make. All that’s left to do is close the tart, and you’re done! Check out our Instagram REEL for this tasty dessert’s how-to.
Happy Halloween!🎃
Les étapes
In a food processor, combine flour, cocoa, sugar and salt. Add butter and mix a few seconds at a time until butter is the size of peas. Add milk and mix again until dough begins to form. Add milk as needed, 15 mL (1 tbsp.) at a time.
In a food processor, combine flour, cocoa, sugar and salt. Add butter and mix a few seconds at a time until butter is the size of peas. Add milk and mix again until dough begins to form. Add milk as needed, 15 mL (1 tbsp.) at a time.
Remove the dough from the food processor, form it into a ball and wrap it in plastic wrap. Refrigerate the dough for 1 hour.
Remove the dough from the food processor, form it into a ball and wrap it in plastic wrap. Refrigerate the dough for 1 hour.
Place the rack in the centre of the oven. Preheat oven to 400°F (200°C). Line a cookie sheet with parchment paper.
Place the rack in the centre of the oven. Preheat oven to 400°F (200°C). Line a cookie sheet with parchment paper.
On a floured work surface or between two sheets of parchment paper, roll out the dough to a thickness of 3 to 4 mm (1/8 in) using a rolling pin.
On a floured work surface or between two sheets of parchment paper, roll out the dough to a thickness of 3 to 4 mm (1/8 in) using a rolling pin.
Using a pumpkin-shaped cookie cutter, cut out 36 pumpkins. Place 18 pumpkins on a baking sheet covered with parchment paper. Set aside the remaining 18 pumpkins.
Using a pumpkin-shaped cookie cutter, cut out 36 pumpkins. Place 18 pumpkins on a baking sheet covered with parchment paper. Set aside the remaining 18 pumpkins.
Whisk egg and water together. Using a finger, moisten the edges of the pumpkins on the baking sheet. Then, using a small ice cream scoop, place 15 mL (1 tbsp.) of homemade cranberry jam on the pumpkin shapes. Set aside.
Whisk egg and water together. Using a finger, moisten the edges of the pumpkins on the baking sheet. Then, using a small ice cream scoop, place 15 mL (1 tbsp.) of homemade cranberry jam on the pumpkin shapes. Set aside.
Using a knife, cut out the remaining 18 pumpkins that do not have jam on them to create monster faces. Place the monster pumpkins on top of the jam. Using a fork, lightly crush the edges.
Using a knife, cut out the remaining 18 pumpkins that do not have jam on them to create monster faces. Place the monster pumpkins on top of the jam. Using a fork, lightly crush the edges.
Bake the tarts for 12 minutes. Let cool on a wire rack before serving.
Bake the tarts for 12 minutes. Let cool on a wire rack before serving.