Cranberry Chocolate Mascarpone Tart

Cranberry Chocolate Mascarpone Tart

servings
1
tart

Ingredients















Cooking Instructions

For topping:


1

Sprinkle gelatin over 1/4 cup water in small bowl and let soften 10 minutes.


2

Put cranberries (thawed, if frozen) in saucepan with sugar and 1/4 cup water. Bring to a boil; stir to dissolve sugar. Lower heat to simmer and cook an additional 5 minutes or so; you want to soften cranberries but retain their plump shape.


3

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 crust:


1

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 1/2-inch tart pan with removable bottom. Bake crust 10-12 minutes; cool completely on a rack.


For filling:


1

Beat mascarpone, sugar, cocoa and cream together just until spreadable. Spread filling over cooled crust and top with cranberries. Refrigerate at least 2 hours. Remove rim of tart pan before serving.


Ingredients















Cooking Instructions

For topping:


1

Sprinkle gelatin over 1/4 cup water in small bowl and let soften 10 minutes.


2

Put cranberries (thawed, if frozen) in saucepan with sugar and 1/4 cup water. Bring to a boil; stir to dissolve sugar. Lower heat to simmer and cook an additional 5 minutes or so; you want to soften cranberries but retain their plump shape.


3

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 crust:


1

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 1/2-inch tart pan with removable bottom. Bake crust 10-12 minutes; cool completely on a rack.


For filling:


1

Beat mascarpone, sugar, cocoa and cream together just until spreadable. Spread filling over cooled crust and top with cranberries. Refrigerate at least 2 hours. Remove rim of tart pan before serving.


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