Creamy Cranberry Tart

Be sure this colorful tart is completely chilled before drizzling.

• Ready In: 50 mins
• Serves: 16
• Yields: 1 tart

Ingredients

• Crust

• 2  cups graham cracker crumbs
• 6  tablespoons butter, melted
• 1  tablespoon granulated sugar
• 1⁄4 teaspoon salt

• Filling and Topping

• 1 (8 ounce) package cream cheese, softened
• 1⁄3 cup granulated sugar
• 1  egg
• 1  teaspoon vanilla extract
• 1 (16 ounce) can whole berry cranberry sauce
• 1⁄2 cup confectioners' sugar
• 2  teaspoons water

Directions

1. Heat oven to 350^F. Crust: In medium-size bowl, stir graham cracker crumbs, butter, sugar, and salt until crumbs are evenly moistened. Press into a 10-in. round removable-bottom tart pan. Bake at 350^F for 10 minutes. Let cool slightly.
2. Filling and Topping: In a medium-size bowl, with an electric mixer, beat cream cheese, granulated sugar, egg, and vanilla. Spread into crust. Pour cranberry sauce into a small bowl; stir to loosen. Dollop onto cream cheese mixture.
3. Bake at 350^F for 30 minutes, until set. Remove to wire rack; cool completely. Transfer to refirgerator and chill.
4. Before serving, in a small bowl, blend confectioners' sugar and water. Transfer to a small resealable plastic bag and snip off a corner. Drizzle over tart and allow to dry. Slice and serve.