Cranberry-Chocolate Tart

Cranberry-Chocolate Tart
Cranberry-Chocolate Tart requires roughly 45 minutes from start to finish. This recipe serves 12. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 279 calories, 3g of protein, and 19g of fat.

Instructions

1
Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over.
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Cranberry JuiceCranberry Juice
GelatinGelatin
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BowlBowl
2
Let stand until softened, 15 minutes.
3
Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside.
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Cranberry JuiceCranberry Juice
CranberriesCranberries
SugarSugar
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Sauce PanSauce Pan
BowlBowl
4
Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and chill.
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CranberriesCranberries
GelatinGelatin
JuiceJuice
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BowlBowl
5
Stir chopped crystallized ginger into cranberry mixture.
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Candied GingerCandied Ginger
CranberriesCranberries
1
Position rack in center of oven and preheat to 350°F.
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OvenOven
2
Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
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Cookie CrumbsCookie Crumbs
ChocolateChocolate
ButterButter
SugarSugar
WaferWafer
SaltSalt
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Tart FormTart Form
BowlBowl
3
Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes.
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ChocolateChocolate
CrustCrust
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OvenOven
4
Transfer tart pan to rack and cool crust completely before filling.
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CrustCrust
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Tart FormTart Form
1
Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle).
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GingerGinger
SpreadSpread
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Hand MixerHand Mixer
BowlBowl
2
Spread filling in cooled crust. DO AHEAD: Can be made 1 day ahead. Cover and chill.
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CrustCrust
3
Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours.
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MascarponeMascarpone
CranberriesCranberries
4
Garnish with crystallized ginger strips, if desired.
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Candied GingerCandied Ginger
5
Cut tart into wedges and serve cold.
6
*An Italian cream cheese; sold at many supermarkets and at Italian markets.
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Cream CheeseCream Cheese
DifficultyHard
Ready In45 m.
Servings12
Health Score0
Dish TypesSide Dish
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