Cranberry Chocolate Tart

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 1/2 cup cranberry juice, divided
• 1 teaspoon unflavored gelatin
• 1 (12 ounce) bag cranberries, fresh
• 3/4 cup sugar
• 2 teaspoons lemon juice, fresh
• 1 teaspoon lemon peel, finely grated
• 1 teaspoon fresh ginger, peeled and grated
• 1/8 teaspoon salt
• 4 tablespoons crystallized ginger, finely chopped
• 1 1/4 cups chocolate wafer crumbs
• 1/4 cup sugar
• 1/8 teaspoon salt
• 5 -6 teaspoons unsalted butter, melted
• 8 ounces mascarpone cheese
• 1/2 cup powdered sugar
• 1/2 cup whipping cream, chilled
• 1 teaspoon vanilla extract
• 5 slices crystallized ginger, cut thin for optional garnish (optional)

Recipe

• 1 topping;.
• 2 pour 1/4 cup cranberry juice into small bowl;sprinkle gelatin over.
• 3 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.
• 4 reduce heat to medium; simmer until cranberries are tender but still plump,about 5 minutes.
• 5 strain into bowl;set cranberries aside.
• 6 add gelatin mixture to hot juice in bowl; stir until gelatin dissolves.
• 7 stir cranberries back into juice.
• 8 chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight.
• 9 can be made 2 days ahead,cover and chill.
• 10 stir chopped crystallized ginger into cranberry mixture.
• 11 crust:.
• 12 preheat 350°f; position rack in center of oven.
• 13 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.
• 14 if dry add 1 more tablespoon of melted butter.
• 15 press crumbs onto bottom and sides of 9 inch tart pan with removable bottom.
• 16 bake until crust begins to set and slightly crisp, about 14 minutes.
• 17 press with spoon if crust puffs.
• 18 cool crust completely before filling.
• 19 mascarpone filling:.
• 20 beat all ingredients except ginger in medium bowl just until thick enough to spread.
• 21 do not overbeat or mix will curdle!
• 22 this can be made 1 day ahead,cover and chill.
• 23 spoon cranberry mixture evenly over mascarpone filling.
• 24 chill at least 2 hours and up to 6 hours.
• 25 garnish with crystallized ginger strips if desired.
• 26 serve cold.
• 27 enjoy:).