This dark chocolate tart with cinnamon sugared cranberries and satsumas is gluten-free and dairy- free, but tastes rich and decadent- a luscious treat for the holidays!

It’s hard to believe I’m finally sitting down to write this dark chocolate tart post after one of the most harrowing weeks my region has ever seen.

I prepared and shot this dark chocolate tart accented with cinnamon sugared cranberry and Satsuma mandarins the day the Thomas Fire started. And I remember experiencing some lighting challenges since the sky was already beginning to turn hazy from smoke.

Since then, with so many who have lost their homes, sitting down to extol the virtues of cinnamon sugared cranberries just seemed trivial and irrelevant.

It’s been a challenge to proceed with the normal routine this last week, with the fire still looming and now creeping into Santa Barbara County.

Face masks, opaque skies, toxic smoke and ash, power outages and school closures have become the norm.

Nearly all my clients who live in Montecito have been evacuated. We’ve gone from welcoming evacuees from Ojai into our home to becoming evacuees ourselves, as our street became part of the mandatory evacuation zone yesterday.

As we packed our bags with our most precious belongings, took photos for insurance purposes and formulated an emergency plan, pangs of fear mingled with an immense sense of gratitude.

Gratitude that we even had the luxury of time to do these things, as I know so many of our neighbors to the south did not, or still lost everything despite taking all the proper precautions.

Now as we prepare to head north, I’m also incredibly thankful to the firefighters who continue to protect us, our homes and our animals.

And for our incredible community who rally together during times of crisis to help those who need it the most.

The Thomas fire is still only at 10% containment as I write this. However, much of it has moved into the backcountry and the extreme fire weather conditions have died down. So I’m hopeful that the additional threat to homes has finally begun to subside.

Today is the first day I can bring myself back to the world of blogging. At least long enough to share this Dark Chocolate Tart with Cinnamon Sugared Cranberries and Satsumas with you.

In hard times like these, chocolate is a good thing to have around.

Why this Dark Chocolate Tart with Cinnamon-Sugared Cranberries is every chocoholic’s dream: 

If you’re looking for a luscious treat for the holidays that tastes rich and decadent but is easy to make, this dark chocolate tart is the one!

The crust is gluten-free (comprised of almond flour, oat flour, and cocoa powder) and laced with wintery spices like ginger and cinnamon.

I adapted the chocolate filling from a chocolate glazed tart recipe from Epicurious that I’ve been using for years.

To make it dairy free I replaced the heavy cream with coconut milk. When shopping for ingredients, make sure to get dark chocolate that does not contain milk solids, butter or cream.

So I’ve been making this dark chocolate tart for ages. However, I’ve never thought to pair it with cinnamon sugared cranberries and Satsuma mandarin segments. I’m really loving the festive seasonal touch they offer.

Cinnamon sugared cranberries are an easy way to dress up any holiday dessert. But I especially adore the bright, fresh contrast they offer to the deep chocolate flavors in this tart.

Baker’s Tips for success: 

• For best results and a full-bodied taste, use high-quality chocolate of at least 70% cocoa. Make sure to get dark chocolate that does not contain milk solids, butter or cream.
• When making the chocolate filling, don’t omit the salt as it helps to intensify the chocolate flavor.
• You can make the tart shell a day ahead of time and store at room temperature, wrapped in aluminum foil.

Variations on this chocolate tart recipe: 

• The chocolate ganache filling works just as well with heavy cream if you’re not concerned with keeping it dairy free.
• No time for making cinnamon sugared cranberries? Fresh raspberries are perfect for this recipe as well.
• You can make this recipe as one big 9-inch tart, or 6 small mini tarts, using individual tart molds with removable bottoms.

FAQ:

Can I substitute coconut flour for almond flour in this gluten-free crust recipe?

Coconut flour can replace almond or wheat flour in any recipe. However, coconut flour is more absorbent and sucks up a lot of moisture. You might need to adjust the amount of liquid added – so more maple syrup and coconut oil.

Can I freeze this dark chocolate tart?

You can freeze the whole finished tart, or any leftovers, tightly wrapped, for up to 1 month.

Defrost the tart in the fridge overnight and serve at room temperature.

If you like creamy dairy-free desserts, try these:

Chocolate Bourbon Pots de Creme

Coconut Milk Panna Cotta with Honey Citrus Compote

Chocolate Chip Cookie Dough Cheesecake Bars

Thanks for reading! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter, and Pinterest. If you make this Dark Chocolate Tart with Cinnamon Sugared Cranberry and Satsuma, please share it using the hashtag #LePetitEats!

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Dark Chocolate Tart with Cinnamon Sugared Cranberries & Satsumas

This dark chocolate tart with cinnamon sugared cranberries and satsumas is gluten-free and dairy- free, but tastes rich and decadent- a luscious treat for the holidays!

Course Dessert

Cuisine American

Keyword cranberry chocolate tart, dairy-free chocolate tart, gluten-free chocolate tart

Prep Time 30 minutes

Cook Time 40 minutes

Drying of cranberries 2 hours

Total Time 1 hour 10 minutes

Servings 12 slices

Calories 450 kcal

Author Denisse

Ingredients

For the crust:

• 3/4 cup  almond flour
• 1  cup  oat flour
• 1/4  cup  cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4  teaspoon  sea salt
• 1/4  cup  coconut oil  melted
• 3  tablespoons  maple syrup

For the filling:

• 1 1/4 cups full-fat coconut milk
• 9 ounces dark chocolate chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

For the cinnamon-sugared cranberries:

• 1 cup sugar divided
• 1/4 teaspoon ground cinnamon
• 1/2 cup fresh cranberries
• Additional:
• Satsuma mandarin slices for garnish

Instructions

1. To make cinnamon-sugared cranberries, combine 1/4 cup sugar, cinnamon and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Allow to sit for 1 hour or up to overnight in syrup. Drain cranberries and transfer to a parchment lined baking sheet.
2. Working in batches if necessary, roll cranberries in remaining 3/4 cup of sugar until well coated; let dry for at least 1 hour.
3. Preheat the oven to 350 degrees. In a medium-sized bowl, mix together almond flour, oat flour, cocoa powder, cinnamon, ginger, and salt until finely ground. Transfer to a bowl and mix in coconut oil and maple syrup with a wooden spoon or by hand. The dough should stick together when pressed between fingers (if too dry mix in 1 teaspoon of water at a time, until dough sticks together).
4. Press the crust into the bottom and up the sides of a 9-inch tart pan. Bake until firm, about 10-12 minutes. Remove from oven and cool completely.
5. Bring coconut milk to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
6. Pour into cooled crust and bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on a rack, about 1 hour.
7. Just before serving, garnish with cinnamon-sugared cranberries and satsuma segments.

Recipe Notes

• For best results and a full-bodied taste, use high-quality chocolate of at least 70% cocoa. 
• When making the chocolate filling, don't omit the salt as it helps to intensify the chocolate flavor. 
• You can make the tart shell a day ahead of time and store at room temperature, wrapped in aluminum foil.