Chocolate-cranberry truffle tart

Instructions

• If using a frozen, unbaked deep-dish pie shell, remove from freezer. Leave shell in foil pan and let stand at room temperature 10 minutes. Place pan on a baking sheet, then thoroughly prick bottom and sides of shell with a fork to avoid bubbling. Bake in centre of preheated 400F (200C) oven until pastry is golden. Cool on a rack.

• Finely chop chocolate and place in a medium-size bowl. Pour cream and liqueur into a medium-size saucepan set over medium-high heat. Heat, stirring occasionally, just until small bubbles form around edges of pan, about 4 minutes. Or microwave on high in a microwave-safe measuring cup until bubbles form, about 2 minutes. Remove from heat and immediately pour over chocolate. Let stand 1 minute. Then whisk mixture until chocolate is melted and smooth. Stir in Craisins and nuts, if using, until evenly distributed.

• Pour mixture into 2 tart shells or baked deep-dish pie shell, making sure to evenly distribute and spread out fruit and nuts. Refrigerate, uncovered, until filling is set, about 4 hours, preferably overnight. Slice tarts into thin wedges. Serve with a dollop of whipped cream and garnish with more Craisins or fresh cranberries rolled in sugar and a sprig of mint. For a sauce, bring 1/2 cup (125 mL) cranberry cocktail and 1 tablespoon (15 mL) granulated sugar to a boil in a small saucepan set over high heat. Stir occasionally until sauce is reduced to 1/4 cup (50 mL), about 8 minutes.