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Cranberry Tartlet with Cinnamon Crumble
Served with Cranberry and Date “Bark”

Filling:
1 (12-oz) bag fresh cranberries
1 cup granulated sugar
1 cup Orange Juice
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg

Tart dough:
1 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons cold unsalted butter
2 tablespoons shortening
3 tablespoons ice water

Crumble:
1 cup all purpose flour
1 cup sugar
1 cup whole butter
2Tbl cinnamon

Date Bark:
1 Cup White Chocolate
¼ Cup Milk Chocolate
¼ Cup Dried Cranberries
¼ Cup Dried Dates
¼ Cup Walnuts
¼ Cup Golden Raisins

Stir together cranberries, sugar, juice, zest, and spices, in a large saucepan, set over medium heat. Bring mixture to a boil, and continue to boil until thickened, about 15-20 minutes. Cool and chill mixture completely.

To make the tart dough, place flour and salt in a food processor. Add butter and shortening and pulse until evenly incorporated. Add ice water, gradually, and process until mixed, and dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for 20 minutes.

Preheat oven to 400 degrees F.
Roll dough out onto a lightly floured surface, cut circles out using a cookie cutter, and fit dough into mini tart or muffin pans. Bake for 12-15 minutes, or until dough is golden; Cool.

Fill tart shells with cranberry filling, and top with crumble. Bake at 375 until crumble turns golden brown.

Melt white chocolate and spread evenly on plastic wrap lined cookie sheet. Sprinkle with dates, cranberries, raisins, and walnuts. Drizzle milk chocolate over everything and cool. Once cooled break into smaller chunks for service.

Place 2 tartlets on plate garnished with fresh mint and slice of cranberry bark.