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slices of dark chocolate tart with sugared cranberry and satsumas

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


For the crust:

  • 3/4 cup  almond flour
  • 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
  • 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


  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.