Jake asked me what I was going to call this tart, between crumbly, chewy, chocolatey bites. "I don't know. What should I call it?" Silence. Punctuated with lots of 'mmmmm's. No help from him. I settled on C4 because it explodes with flavor and, well, it has Chocolate, Cranberries, Cayenne, and Coffee in it. This was inspired by A Thought for Food's Chocolate-Cranberry Galette. Of course I tweaked a bit, adding the other two c's and changing the crust. Maybe I'll eventually learn how to follow a recipe. Probably not though.
2 C flour
1/2 C organic powdered sugar
3/4 C butter, at room temperature
2 T cold water
Blend all the ingredients - except the water - together to form pea-sized chunks. Add the water and gently press together until it forms a ball. Press the dough into your buttered baking dish. Chill in the freezer while the oven heats.
Preheat the oven to 350 degrees.
3 C frozen, or fresh, cranberries
1/2 C unsweetened cocoa
1/2 C orgranic granulated sugar
4 T butter, at room temperature
dash of cayenne
2 T espresso
Mix all of the filling ingredients together in a bowl. Spoon into the chilled crust. Bake for an hour, or until the crust is firm, slightly golden, and the cranberries and chocolate are sinfully gooey.
I served this with a glass of fruity Pinot Noir. Thanks for the wine, Holman Ranch!
*Update 11/16/2012: I just added this post to Katherine Martinelli's Thanksgiving Blog Hop*