Cranberry Chocolate Tart

READY IN: 6hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Topping;.
  • Pour 1/4 cup cranberry juice into small bowl;sprinkle gelatin over.
  • Let stand until softened,about 15 minutes. Combine 1/4 cup cranberry juice, cranberries and the next 5 ingredients in a medium saucepan;bring to boil, stirring until sugar dissolves.
  • Reduce heat to medium; simmer until cranberries are tender but still plump,about 5 minutes.
  • Strain into bowl;set cranberries aside.
  • Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves.
  • Stir cranberries back into juice.
  • Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight.
  • Can be made 2 days ahead,cover and chill.
  • Stir chopped crystallized ginger into cranberry mixture.
  • Crust:
  • Preheat 350°F; position rack in center of oven.
  • Combine chocolate wafer cookies crumbs,sugar and salt in medium bowl;add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips.
  • If dry add 1 more tablespoon of melted butter.
  • Press crumbs onto bottom and sides of 9 inch tart pan with removable bottom.
  • Bake until crust begins to set and slightly crisp, about 14 minutes.
  • Press with spoon if crust puffs.
  • Cool crust completely before filling.
  • Mascarpone Filling:
  • Beat all ingredients except ginger in medium bowl just until thick enough to spread.
  • DO NOT OVERBEAT OR MIX WILL CURDLE!
  • This can be made 1 day ahead,cover and chill.
  • Spoon cranberry mixture evenly over mascarpone filling.
  • Chill at least 2 hours and up to 6 hours.
  • Garnish with crystallized ginger strips if desired.
  • Serve cold.
  • Enjoy:).
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