Cranberry Streusel Chocolate Almond Tart

For a special holiday dessert, make this cranberry streusel chocolate almond tart. The chocolate crust with almond cream filling, tart cranberries, and almond chocolate streusel come together to create one unique, decadent, and triumphant dessert.

Watch how to make this

Ingredients

• Cocoa powder: Use unsweetened cocoa powder for the chocolate crust to add chocolate flavor.
• Powdered sugar: The finely ground sugar helps sweeten the crust while also sweetening the almond cream filling.
• Heavy cream: The rich dairy adds moisture to the chocolate crust, making it tender.
• Superfine almond flour: Make sure to use superfine almond flour for both the filling and the streusel. You can use regular almond flour for the streusel if you want more texture, but the filling should be made with superfine flour for a smoother filling.
• Sliced almonds: Use raw sliced almonds for the streusel to add texture and for the almond flavor. If you don't like almonds, you can also use chopped pecans or walnuts.
• Semi-sweet chocolate chips: With a cocoa content between 35%-50%, semi-sweet chocolate chips are ideal for the tart. However, you can use chocolate with a higher cocoa content if you prefer darker chocolate.
• Almond extract: Adds a distinct almond flavor to the almond cream filling. You only need a small amount to add a big flavor.
• Cranberries: The tart berries add pops of freshness while balancing the sweet chocolate and rich almond filling.

Recipe

Print Recipe

Cranberry Streusel Chocolate Almond Tart

Total Time1 hour hr 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: holidays, tarts

Servings: 8

Author: Christine Ma

Ingredients

Chocolate crust

• 3 tablespoons cocoa powder (18 grams)
• 1 ¾ cups all-purpose flour (228 grams)
• ½ cup powdered sugar (60 grams)
• ¼ teaspoon salt
• ¾ cup butter, cut into small chunks (170 grams)
• 1 large egg yolk
• 3-4 tablespoons heavy cream

Almond chocolate streusel

• 6 tablespoons butter, cut into small chunks (85 grams)
• ½ cup all-purpose flour (65 grams)
• ⅓ cup superfine almond flour (37 grams)
• ¼ cup granulated sugar (50 grams)
• ½ cup sliced almonds (55 grams)
• ½ cup semi-sweet chocolate chips (90 grams)

Almond cream filling

• ¾ cup powdered sugar (90 grams)
• ½ cup butter, softened at room temperature (113 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 ¼ cups superfine almond flour (130 grams)

Remaining ingredients

• 2 cups cranberries (200 grams)

Instructions

• Preheat oven to 325 degrees F.
• Make the chocolate crust. Pulse together in a food processor the cocoa powder with flour, powdered sugar, salt, and butter in a food processor until the butter is cut into small chunks. Add the egg yolk and heavy cream one tablespoon at a time until the dough starts to come together. Alternatively, make the dough by hand using a pastry cutter. Shape the dough into a disc, wrap in plastic wrap, and chill in the fridge for 1 hour or overnight.
• Remove the dough from the fridge. Lightly dust a clean work counter with flour and roll out the dough until it's ¼ inch thick. Transfer the dough to a tart pan and trim off the excess. Place parchment paper on top of the crust and top with pie baking weights. Bake the crust for 15 minutes. Remove the weights and paper and bake for another 5 minutes. Let cool completely.
• Increase the oven temperature to 350 degrees F.
• Meanwhile, make the almond chocolate streusel. Combine the butter, all-purpose flour, almond flour, and sugar until the butter is well incorporated into the mixture. The mixture should be crumbly and be the size of small peas. Add the almonds and chocolate chips, stirring to combine. Set aside.
• Make the almond cream filling. Beat together the powdered sugar and softened butter in a stand mixer with a paddle attachment until light and creamy, about 2-3 minutes. Add the eggs one at a time until well combined. Add the vanilla and almond extract and stir to combine. Add the almond flour and mix until smooth and creamy.
• Fill the chocolate crust with the almond cream in an even layer. Top the almond cream with the cranberries and sprinkle the streusel on top. Bake the tart for 35-40 minutes or until the top is lightly golden brown. Remove from the oven and cool completely. Slice and serve.

Notes

The chocolate crust can be prepared the day before and chilled in the refridgerator overnight.

 

Step-by-step instructions

Step 1: Bake chocolate crust

This holiday dessert hits all the spots with multiple flavor components in one bite. Let's start with the crust.

To incorporate the chocolate, we're going to make a chocolate crust. Make the crust either by hand or in the food processor, mixing just until combined.

The dough will be too soft to roll out immediately, so let it chill in the fridge for at least 1 hour. Alternatively, you can make the crust the night before and let it rest in the fridge overnight.

Chocolate crusts can be a bit trickier to bake than regular crusts because they're already brown.

We're going to first blind bake the crust and finish baking it with the filling, so you don't have to worry so much about under-baking it.

Step 2: Prepare streusel

While the chocolate crust is cooling, make the streusel. Combine the ingredients, excluding the almonds and chocolate chips, cutting in the butter.

You want to essentially break up the butter into small pieces and have each morsel coated with the remaining dry ingredients. You can use a pastry cutter or just use your hands to make this task easier.

I found ½ cup of chocolate chips to be the right amount for me, but if you want to add a little more, it doesn't hurt.

Step 3: Make almond cream filling

Set the streusel aside and make the almond cream filling. To make the filling, cream the butter in a stand mixer with the powdered sugar until light and fluffy, about 2-3 minutes.

Scrape the sides of the bowl and add the eggs, one at a time, until they are fully incorporated. Add the vanilla extract and a touch of almond extract. Finish by stirring in the superfine almond flour.

Make sure to use superfine almond flour to get the correct consistency.

Spread the almond cream filling in an even layer in the chocolate crust, followed by the fresh cranberries and streusel. It may seem like too much streusel, but go with it. Trust me, it'll work out.

Bake the cranberry streusel chocolate almond tart until the top is lightly browned. It won't be a dark golden color; we want it to be lightly browned. Let the tart cool completely before slicing.

I always have an idea of what a dish or dessert will taste like, but it always surprises me when it comes out even better. This was another one of those instances.

The subtle almond filling with tart cranberries and bits of chocolate throughout really is a match made in heaven. The best part? It doesn't taste heavy or too sweet, making it entirely appropriate to eat one hefty slice!

Make-ahead and storage

• Make-ahead: The chocolate crust can be prepared the day before and chilled in the refridgerator overnight.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 5 days.

Frequently asked questions

More cranberry recipes

Looking for more dishes featuring cranberries? Try these: