Cranberry Tart With A Cocoa Crust

If you’re a fan of these sweet-yet-tart berries, you’re in for a real treat.  This no-prebake cookie-like crust beautifully compliments the tangy cranberry filling. The filling is so delicious you can serve it in place of your traditional canned sauce.  Both the crust and filling have make-ahead options which are always a win when planning a Thanksgiving menu.  If you’re in need of a dessert that is delicious at room temperature, this recipe has you covered.  If you’re in need of a glamorous gluten-free treat…this is the recipe that you’ll love! It’ll play the starring role on your holiday table.

Cranberry Tart With A Cocoa Crust

Servings: 8

Cranberry Filling

12 oz. fresh cranberries

1 ¼ cup granulated sugar

¼ cup orange juice

¼ cup water

1 Tablespoon orange zest

1 teaspoon cinnamon

1. In a medium sauce pan, bring cranberries, sugar, juice, water, orange zest and cinnamon to a boil.  Reduce to a simmer, cover, stirring occasionally, until all berries have burst, about 5 minutes. 

2. Uncover and reduce liquid by half and cranberries are a jam-like consistency, 15-20 minutes.  Let cool uncovered.  

Gluten-Free Cocoa Crust

Flour Blend (or use 2 cups Yvette’s Gluten Free Flour Blend), plus extra for dusting dough

½ cup cornstarch

½ cup white rice flour

½ cup brown rice flour

¼ cup potato starch (not potato flour)

¼ cup tapioca starch (also known as tapioca flour)


1/3 cup granulated sugar

2 Tablespoons ground white chia seeds

2 teaspoons cocoa powder

1 teaspoon ground cinnamon

½ cup butter chilled and cubed

2 large eggs

Special equipment: 9-inch removable bottom tart pan, wax paper

1. Preheat oven to 350°.  Coat tart pan with nonstick spray.

2. In the bowl of a food processor, pulse flour blend ingredients with sugar, chia seeds, cocoa powder, and cinnamon until combined.  Add butter and pulse until butter is chopped and evenly distributed.

3. Add eggs and pulse until dough forms, stop and scrape down sides as needed.  If dough is sticky, knead with 1 Tablespoon of gf flour at a time until firm.  If dough is crumbly add 1 Tablespoon water at a time and pulse processor until dough forms. 

4. Set aside 1/4 of the dough.  Shape the ¾ portion of the dough into a disc, and place on a piece of wax paper dusted with gf flour.  Dust the top of the disc with gf flour and roll dough into a 11-inch round.

5. Use the wax paper to transfer the dough to tart pan, gently fit crust into bottom and sides of pan.  Trim excess dough with knife, or by pressing the rolling pin along the top edge of pan. Use excess dough to patch crust if needed.  Freeze for 20 minutes before filling with cranberry filling.

6. On a piece of wax paper dusted with gf flour, roll remaining dough about ¼-inch thick.  Use decorative cookie cutters to cut out shapes.  Set aside.

7. Spread cranberry filling in frozen crust.  Arrange cut out shapes on top.  Place tart on a rimmed baking sheet and bake until crust is firm and filling begins to gently bubble around edges, 45-50 minutes.  Cool completely in pan on rack.  

Do Ahead: The cranberry filling can be made up to one week ahead and refrigerated until ready to fill the tart or serve as cranberry sauce. The crust can be made, tightly sealed in plastic wrap and chilled 2 days ahead.  Bring to room temperature before rolling and fitting into tart pan. The tart can be made up to 2 days ahead, loosely cover and chill or set at room temperature covered in a dessert dome.