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Cranberry Fool Chocolate Tart

Servings: 8

A swirl of tart cranberries and tangy whipped cream nestles perfectly into a buttery crumb crust for a dessert that’s casual enough for weeknights but fancy enough for a holiday. I like a chocolate crumb crust, but try gingersnaps or the cookie of your choice.


For the crust

  • 6-3/4 oz. chocolate-wafer crumbs (about 1-3/4 cups)
  • 1/4 packed cup dark brown sugar
  • 1 Tbs. all-purpose flour
  • 1/2 tsp. kosher salt
  • 3 oz. (6 Tbs.) unsalted butter, melted

For the fool

  • 10 oz. fresh or frozen cranberries (about 3 cups)
  • 1/2 cup pure maple syrup
  • Finely grated zest of 1 medium orange (about 1 Tbs.)
  • 1 cup heavy cream, cold
  • 1/2 cup sour cream
  • 1/4 cup unsalted pistachios, chopped (about 1 oz.)

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 65
  • Sodium (mg): 230
  • Carbohydrates (g): 45
  • Fiber (g): 3
  • Sugar (g): 31
  • Protein (g): 4


Make the crust

  • Position a rack in the center of the oven, and heat the oven to 350°F.
  • In a large bowl, whisk the cookie crumbs, sugar, flour, and salt. Add the butter, and stir until well combined.
  • Press the crumbs into the bottom and side of a 9-inch tart pan with a removable base. Chill the pan in the freezer for 10 minutes, and then put on a large rimmed baking sheet. Bake until the crust is fragrant and set, about 10 minutes. Transfer to a wire rack to cool completely.

Make the fool

  • In a medium saucepan, combine the cranberries, maple syrup, and zest. Cook over medium-high heat, stirring occasionally, until the berries pop and the juices thicken, about 10 minutes. Let cool slightly.
  • Scrape half of the cranberry mixture into a food processor or blender, and purée until smooth, scraping the bowl as needed. Combine the puréed and unpuréed berries in a medium bowl, cover, and chill until cold.
  • In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl and hand-held electric mixer), whip the heavy cream and sour cream on high speed until thick and shiny, scraping down the bowl as needed, about 2 minutes.
  • Dollop about one-third of the cream into the cranberry mixture, and fold with a large silicone spatula. Continue adding the cream, one-third at a time and gently folding, until well mixed but with some cranberry streaks remaining.
  • Spoon the cranberry mixture into the tart shell. Refrigerate until set, about 2 hours. Sprinkle with the pistachios, then cut into slices and serve.


Rate or Review

Reviews (3 reviews)

  • carlosnsd | 11/21/2018

    Super easy to make (and I am not a dessert type). I used fresh cranberries, as they are available right now. It was a success.

  • bellaginger | 11/11/2018

    The crust was delicious & it looked pretty. For me, the sour cream was a bit overpowering even though it was just 1/2 cup. Would try again & either cut down on sour cream or substitute marscapone. Pistachios tasty on top & matched saltiness of crust.

  • Krispie | 10/14/2018

    This was delicious. I forgot to put the pistachios on top and I think that would only make it better. I will def steely make this again soon.

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