What You Need:

4 T of heavy whipping cream, divided
3 oz. semisweet chocolate, chopped
1 fully baked packaged shortbread crust
1/2 C of frozen cranberries
2 T of sugar

How to Make It:

Place 3 T of the cream into a saucepan.
Place the pan over medium high heat.
Bring the cream just to a simmer.
Remove the pan from the heat and add the chocolate.
Stir to cover the all the chocolate with the hot cream.
Let stand 1 minute.
Whisk until the mixture is smooth and creamy.
Add the remaining cream and whisk to blend.
Spread the filling into the shortbread crust.
Cover the pie and refrigerate for 2 hours or until firm.
Preset the oven temperature to 425 degrees preheating the oven.
Spray a cake pan well with a non stick cooking spray.
Place the frozen cranberries into a bowl.
Sprinkle the cranberries with the sugar and quickly toss to coat.
Place the cranberries in an even layer into the prepared cake pan.
Bake 5 minutes or just until the cranberries begin to thaw.
Stir the cranberries around in the sugar.
Bake an additional 5 minutes or until all the sugar has dissolved.
Remove the cranberries from the oven and stir.
Cool completely then spread the cranberries evenly over the top of the tart.

Makes 8 servings

Work quickly when coating the frozen cranberries with the sugar. You don’t want the sugar to dissolve before placing the cranberries into the oven. These candied cranberries will remain fresh for up to 4 hours at room temperature. They make a great topping for ice cream, angel food cake or even pound cake.