1 tsp salt
1 tbsp cinnamon
1/4c brown sugar (add more if you want it less tart)
1/4c tapioca starch
Simmer everything, except tapioca starch, in a medium saucepan until cranberries are breaking apart and it’s starting to thicken a bit, stirring occasionally. Cool slightly and then blend with tapioca starch until fully pureed and starch is mixed in.
Crust (make this while the curd cooks):
8oz graham crackers
6tbsp melted butter or melted coconut oil (I did a mix of both)
Dash of cinnamon
Dash of salt
Process graham crackers in a food processor until they’re crumbs. Add cinnamon and salt. Slowly pour in your melted fat while processing until the mixture is wet. Press into a round cake pan (just the bottom). Bake at 350F for 10 minutes. Let cool slightly.
Chocolate mousse: (make this when the rest of the tart is in the fridge to keep your layers separate!)
Equal amounts of chocolate and liquid (inspired by As Easy as Apple Pie’s recipe) – I did 1 cup of chocolate chips and juice from ½ an orange and the rest of the cup was water
Get two bowls. Fill the smaller one with ice and cold water. In the slightly bigger one, put your ingredients. Microwave until the chocolate is melted (I did two 30-second intervals). Then put the chocolate bowl over the ice bowl and using an electric mixer, beat until it becomes a thick mousse. Magic!
Putting it together:
When the crust is slightly cooled and the curd is freshly made, spread the curd over the crust. Refrigerate for 30 minutes. Make your mousse during this time, then spread it freshly made over the cranberry curd. Refrigerate again until set, I never make it past 30 minutes before digging in. Sprinkle with flaky sea salt if desired! Enjoy.