Cranberry-Almond Tart Recipe

Hi there! I’m Jess from ForgivingMartha and I’m tickled to death to be here today and share a sweet, festive dessert!  With the holidays in full swing, it’s sometimes fun (and a little naughty) to break away from traditional recipes and go wild!  Cranberry-Almond Brownie Tarts are the epitome of wild in my book.

There’s a special place in my heart for a buttery graham cracker crust, so that was the base for this indulgent creation.  While I love a good pie filling, I adore a chewy, fudgy brownie!  And as long as I’m the boss of my kitchen, I’ll put a brownie on top of a crust and call it a tart if I please. What’s not to lust after here?  The brownie middle is chock full of sweet cranberries and sliced almonds and has a hint of warm-cinnamon flavors.

I was nervous that a non-traditional dessert wouldn’t go over as well, but who am I kidding? As long as there’s butter and sugar, it’s a win! I think you should give this brownie tart a whirl and take a step out of the box of traditional holiday recipes.  Shock someone with a wild tart, why don’t ya!

Cranberry-Almond Brownie Tart

1 ½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted and cooled
(for bottom crust)

8 tablespoons butter

1/2 cup cocoa powder

1 cup of sugar

2 eggs

1 teaspoon pure vanilla extract

1/2 cup all purpose flour

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup sliced almonds

1/2 cup dried cranberries

1. Preheat the oven to 350 degrees.  Mix together the graham cracker crumbs and 6 tablespoons of melted butter until completely combined.
2. Press the crumbs into the bottom of a greased mini-tart pans (or 9-inch tart pan/pie plate).
3. Separately melt the second stick of butter then pour in the cocoa powder and stir until thoroughly mixed.  Add the sugar and stir until incorporated.  Add the eggs, one at a time, stirring well after each addition.  Stir in the vanilla, cinnamon, nutmeg, and salt.  Add the flour but take care to not over-mix.
4. Gently fold in cranberries and sliced almonds.  Pour batter on top of graham cracker crusts.   Top with more almonds.
5. Bake in preheated oven 20-25 minutes.  Cool on wire racks and remove from pan to continue cooling.