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11.15.2012

Cranberry Tangerine Bars With Chocolate Shortbread Crust


Once a month a group of us get together to celebrate our love for chocolate. 


This  month for our Chocolate Party our challenge was to create something with cranberries and chocolate. If you want to learn more about the group make sure to visit the link above or check out the Facebook page to join!



At first I wanted to make a cranberry cream pie with a chocolate crust, then I was thinking of a cranberry filled cream puff with a chocolate ganache.... then these bars came to me when I was tossing the idea of making a curd with the abundance of cranberries I have in my fridge!


The idea behind them is much like a lemon bar. It's a curd topping over a shortbread crust.


What I love most about them is their brilliant color. MAN did they come out pretty. The contrast of pink, brown and orange makes me want to show case them.... not eat them!



Cranberry Tangerine Bars w/ Chocolate Shortbread Crust

Ingredients:

12 oz of fresh cranberries
1 cup sugar
the juice and zest of 2 medium tangerines
1/4 tsp salt
1/4 cup flour
2 eggs

Crust:

1 cup of all purpose flour
1/4 cup coco powder
1/2 cup cold butter
1/2 tsp salt
1/4 cup cold water

(Additional tangerine zest for garnish)

Directions:

In a 2 qt sauce pan add cranberries, sugar, juice and zest. Simmer on medium low heat for about 15 minutes or until all the berries have popped and you have a cranberry sauce.

Pour cranberry mixture into a fine sieve over a large bowl. Push berry juice through leaving all the pulpy parts behind. You should be left with a thin curd like mixture.

Whisk in salt, eggs, and flour.

For your crust.

In the bowl of your electric mixer using the paddle attachment. Add flour, coco, butter, and salt together. Mix on medium speed until it is crumbly. Slowly pour in cold water until a dough comes together.

Press dough on the bottom of a parchment paper lined 8x8 or 9x9 baking dish.

Pour cranberry curd topping onto the uncooked crust.

Bake at 350 for about 30 minutes or until the center has set and only jiggles slightly.

Allow to cool completely before slicing and serving. Sprinkle with remaining tangerine zest.

Store in an airtight container in the refrigerator.


 



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19 comments:

  1. The combo of chocolate and tangerine is amazing, the cranberries should add a wonderful kick to them! Absolutely gorgeous!

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  2. These are beautiful! And I have been so obsessed with cranberries, the combination sounds perfect..I could definitely get on top of this!

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  3. These are gorgeous! This would be a great dessert to mix up the usual Thanksgiving line up with!

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  4. Beautiful bars for the chocolate party! I love the cranberry tangerine layer.

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  5. Looks delicious and sweet:)Wonderful desserts for thanks giving and christmas!

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  6. I can't believe how gorgeous these are. The color is amazing! Who needs food coloring when you have cranberries?

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  7. Oh my goodness, this is like a lemon bar on crack!

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  8. This sounds Wonderful. I made something similar with rhubarb few years back; I have try your flavor combo, it sounds and looks delicious.

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  9. These bars are gorgeous - I love the vibrant colours! I can only imagine how delicious this combination tastes ... drool!

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  10. I adore the bright rich colors and the zest just adds the perfect touch

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  11. Wow, the color of for cranberry curd just pops next to the chocolate shortbread crust- yummy!!!!
    Great addition to the chocolate party ;-)

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  12. That looks amazing!
    Fantastic colours.

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  13. These bars are gorgeous. I love how the colors just pop. I'm a big lover of lemon curd, so I'm sure that this would be delicious.

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  14. Those bars couldn't get prettier if you tried. Great work.

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  15. oh my Carrie! I LOVE the curd, that's brilliant idea and on top of a buttery chocolate shortbread, oh, I'll be dreaming about your bars!
    Thanks for bringing them to the party, wish it was a real party so I could have eaten some too!!

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  16. We really were on the same wavelength about the chocolate party. I love your version of the cranberry bar. I bet the tangerine added a lot to the curd...and of course the chocolate shortbread crust is awesome. :)

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  18. Would it be possible to make these with a plain shortbread crust and just add 1/4 cup flour to replace the cocoa powder? Let me know!

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    1. Absolutely! I have done that before as well.

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I love your comments and any feedback. Please let me know what you think!