Cranberry-Chocolate Tart

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READY IN: 1hr 10mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cranberry Topping.
  • Pour 1/4 cup cranberry juice into small bowl;sprinkle with gelatin over.
  • Let stand until softened, about 15 minutes.
  • Combine 1/4 cup cranberry juice, cranberries and next 5 ingredients in medium saucepan; bring to a boil, stirring until sugar disolves.
  • Reduce heat to medium: simmer until cranberries are tender but still plump, 5 minutes.
  • Strain into a bowl, set cranberries aside.
  • Add gelatin mixture to hot juice in bowl;stir until gelatin disolves.
  • Stir cranberries back into juice.
  • Chill until cranberry mixture is cold and slightly thickened, at least 6 hours or overnight.
  • Can be made 2 days ahead. Cover and chill.
  • Stir chopped crystalized ginger into cranberry mixture.
  • For Crust.
  • Position rack in center of oven and preheat to 350 degrees.
  • Combine chocolate wafer crumbs, sugar and salt in medium bowl, add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon of melted butter if mixture is dry.
  • Press crumb mixture firmly over bottom and up sides of 9-inch diameter tart pan with removable bottom.
  • Bake chocolate crust until beginning to set and slightly crisp,pressing with spoon if crust puffs during baking, about 14 minutes.
  • Transfer tart pan to rack and cool completely before filling.
  • Can be made 1 day ahead or frozen, well wrapped, for up to 1 week.
  • Mascarpone Filling.
  • Using electric mixer, beat all ingredient except ginger in medium bowl just until thick enough to spread ( do not overbeat or mixture may curdle).
  • Spread filling in cooled crust.
  • 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 crystalized ginger strips if desired.
  • Cut tart into wedges and serve cold.
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