Recipes

Cranberry Chocolate Cream Tart

Here’s a dessert recipe to take you through the entire holiday season, from Thanksgiving to Valentine’s Day. A cocoa-flavored creamy mascarpone fills a quick chocolate wafer crust, and the sweet-tart cranberry topping glistens like a jewel.

Author: Karen

Ingredients

For the topping:
1 teaspoon unflavored gelatin
1 12-ounce bag fresh or frozen cranberries
¾ cup sugar
For the crust:
30 chocolate wafer cookies
¼ cup sugar
¼ teaspoon salt
6 tablespoons butter, melted
For the filling:
1 pound Mascarpone Cheese
1 cup powdered sugar
⅓ cup cocoa powder
1 tablespoon heavy cream

Instructions

For the topping:
Sprinkle gelatin over ¼ cup water in a small bowl and let soften 10 minutes.
Put cranberries in a saucepan with sugar and ¼ 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:
Heat oven to 350°F. 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:
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.