Cranberry Chocolate Cream Tart
  • 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
  1. For the topping:
  2. Sprinkle gelatin over ¼ cup water in a small bowl and let soften 10 minutes.
  3. 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.
  4. 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.
  5. For the crust:
  6. 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.
  7. For the filling:
  8. Beat Mascarpone, sugar, cocoa and cream together just until spreadable. Spread filling over cooled crust and top with cranberries.
  9. Refrigerate at least 2 hours before serving.
Recipe by Finesse Corner at