Chocolate Cranberry Shortbread Bars
Serves
24
Prep Time
45 min
Cook Time
25 min
Print RecipeIngredients
Shortbread Crust
- 2 cups (500 mL) all-purpose flour
- 1 cup (250 mL) cold butter, cubed
- ½ cup (125 mL) icing sugar
- ½ tsp (2.5 mL) salt
Chocolate Custard
- 3 cups (750 mL) milk
- ¾ cup (175 mL) granulated sugar
- ½ cup (125 mL) cornstarch
- ⅓ cup (75 mL) cocoa powder
- ¼ tsp (1.25 mL) salt
- 4 egg yolks
- 8 oz (230 g) semi-sweet chocolate, chopped
- ¼ cup (60 mL) butter
Cranberry Topping
- ⅔ cup (170 mL) water, divided
- 2 tsp (10 mL) unflavoured gelatin
- 5 cups (1.25 L) fresh or frozen cranberries
- 1 cup (250 mL) granulated sugar
- ¼ cup (60 mL) shelled pistachios, chopped
Instructions
Shortbread Crust
- Step 1
Preheat oven to 350°F (180°C). Combine flour, butter, sugar and salt in food processor; pulse until crumbly.
- Step 2
Firmly press dough into 9 x 13-inch (3 L) baking pan lined with foil that hangs over the edges. Bake for 25 minutes or until lightly browned around the edges; cool slightly.
Chocolate Custard
- Step 1
Stir milk with sugar, cornstarch, cocoa powder and salt in medium saucepan until combined. Cook set over medium heat, stirring constantly, for 7 minutes or until thickened.
- Step 2
Whisk some of the hot mixture into the egg yolks, while whisking vigorously. Pour egg mixture back into saucepan with remaining milk mixture. Cook, stirring constantly for 1 minute.
- Step 3
Remove from heat; stir in chocolate and butter until smooth. Pour over baked crust; smooth top. Set aside.
Cranberry Topping
- Step 1
Place half the water in small bowl and sprinkle gelatin over top; set aside for 5 minutes. Meanwhile, combine cranberries, sugar and remaining water in medium saucepan set over medium heat. Bring to a boil and simmer for 3 to 5 minutes or just until cranberries are softened but still whole.
- Step 2
Strain cranberry mixture. Stir hot syrup with gelatin mixture until smooth; stir cranberries back into syrup. Cool for 20 minutes.
- Step 3
Spread cranberry mixture over chocolate. Sprinkle pistachios over top. Chill for at least 6 hours or overnight. Use foil to carefully transfer the tart from pan to a cutting board. Cut into 24 portions.
Tips
Get ahead of the game by preparing the bars up to 3 days in advance and store, covered, in the refrigerator.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 290 |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Carbohydrate | 38 g |
| Fibre | 2 g |
| Sugars | 24 g |
| Protein | 3 g |
| Sodium | 53 mg |
