Cranberry Chocolate Tart

Recipe courtesy of Zach's mom, slightly adapted

For crust:

10 graham crackers

¼ cup confectioners sugar

6 tablespoons melted butter

Preheat oven to 375. Process graham crackers into crumbs. Add sugar and butter, processing until crumbly and well combined. Press into bottom and up sides of 9-inch tart pan. Bake  for 7-8 minutes until set but not brown. Remove from oven and cool.

For filling:

1 cup sugar

1/8 teaspoon salt

1 cup pomegranate juice

1 cup dried cranberries

12 oz bag of cranberries

½ cup chopped dark chocolate (about 2/3 of a good dark chocolate bar)

Bring sugar, salt, and cranberry juice to a boil. Stir in dried cranberries and simmer for a minute to hydrate. Stir in half of whole cranberries, simmer gently for 10-12 minutes until most berries have popped and most of liquid has reduced. Stir in remaining cranberries and simmer for a few minutes, but don’t let them pop. Remove from heat and cool slightly. Stir in chocolate, pour into crust, and cool in fridge.