Cranberry Chocolate Cream Tart
Preparation: 20 min.
Cooking: 12 min.
Total: 32 min.
- 1 tsp unflavored powdered gelatin
- 3/4 Lb fresh or frozen cranberries
- 30 chocolate wafer cookies
- 4 Tbsp sugar
- 1/4 tsp salt
- 4 Tbsp butter , melted
- 1 Lb Mascarpone cheese
- 1 Cup powdered sugar
- 4 Tbsp cocoa powder
- 3 tsp heavy cream
For the topping (first 3 ingredients in list)
Sprinkle gelatin over 1/4 normal cup water in a small bowl and let soften 10 minutes.
Put cranberries in a saucepan with sugar and 1/4 normal cup water. Bring to a boil; stir to dissolve sugar. Lower heat to a simmer and cook an additional 5 minutes or so; you want to soften cranberries but retain their plump shape.
Drain cranberries over a bowl. Add gelatin to juice in the bowl, stirring to dissolve. Add cranberries to the juice, stirring gently. Cover and chill until the mixture thickens, about 8 hours or overnight.
For the crust (listed ingredients 4 through 7):
Heat oven to 350 ℉. Pulse cookies, sugar and salt in a food processor until fine crumbs form. Add butter and pulse until mixture is moistened and holds together when you pinch it. Press crumbs onto bottom and sides of 9 inch tart pan with removable bottom. Bake crust 10 -12 minutes; cool completely on a rack.
For the filling (ingredients 8 through 11):
Beat Mascarpone, sugar, cocoa and cream together just until spreadable. Spread filling over cooled crust and top with cranberries.
Refrigerate at least 2 hours before serving.