Buvette Masthead

Chocolate, Cranberry and Pecan Tart

Anisa Sabet

A sweet chocolate tart base set with a dark chocolate, cranberry and toasted pecan filling.

An absolutely winning combination of flavours that you are going to LOVE. Recipe adapted from Alternative Baker by The Bojon Gourmet and here.

Cranberry, Chocolate & Pecan Tart | Anisa Sabet | The Macadames-4-3

What you need

  • Stand mixer
  • Baking tray lined with paper
  • Large bowl
  • 23cm tart tin, greased

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Makes one tart

For the pastry

  • 190g plain flour
  • 3 tablespoons raw cacao
  • 1/2 cup icing sugar
  • Pinch of salt
  • 150g butter, chilled and cubed
  • 1 large egg
  • 1 teaspoon vanilla extract

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For the filling

  • 1 cup raw pecan halves
  • 2 tablespoons flour
  • 1/2 cup + 2 tablespoons dark brown sugar
  • Pinch salt
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter melted

For the tart

  • 100g dark chocolate, roughly chopped
  • 1 cup dried cranberries (or use fresh or frozen)


1. To make the pastry: with the paddle attachment attached to your stand mixer, toss together the dry ingredients. Add in the butter and mix until a consistency of fine breadcrumbs is formed. This might take a few minutes and don’t be afraid to use your hands if required. Add the egg and vanilla and mix on a low speed until a dough consistency is formed. Use your hands to make into a ball, cover with glad wrap and pop into the fridge to chill for at least 2 hours.

2. Preheat oven to 190°C. Roll out the dough on a lightly floured surface until a disc roughly the same size of your tin is formed. Lift the dough onto the prepared tin and press in using your fingers. Trim of any excess and ensure even distribution. Line the pastry case with baking paper, add baking beads or uncooked rice and pop into the oven to bake for 20 minutes. Remove the baking beads and paper and cook for another 5 minutes.

3. To make the filling: while the pastry case is baking, spread the pecans across the prepared baking tray and pop into the oven to bake for 8-10 or so minutes. Eye ball them as they can turn quickly. Set aside and once slightly cooled, break them apart roughly using your fingers.

4. In the large bowl whisk together the flour, sugar and salt. Add the eggs and whisk until smooth, then add the maple and vanilla extract, being careful not to incorporate too much air into the mixture. Lastly, whisk in the butter and fold in the cooled pecans lightly.

5. To make the tart: Sprinkle the chopped chocolate over the pastry case, then the cranberries then carefully pour over the egg mixture and ensure even distribution. Pop into the oven to bake for 20-25 minutes until just wiggly in the middle. Allow to cool completely then eat with double cream or ice cream.

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The tart will keep in an airtight container in the fridge for up 1 week.

For more recipes, check out Canberra-based food and recipe blog, The Macadames.


Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author