Cranberry Chocolate Tart

Cranberry Chocolate Tart

(I talked about this recipe here)

for the crust:
6 1/2 ounces chocolate wafer cookies
1/4 cup granulated sugar
1/8 teaspoon salt
5 tablespoons butter, melted

for the cream:
8 ounces mascarpone cheese, softened
1/2 cup powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla

for the cranberries:
1/2 cup cranberry juice, divided
1 teaspoon unflavored gelatin
12 ounces fresh cranberries
3/4 cup granulated sugar
2 teaspoons lemon juice

to make the cranberry topping:
Pour 1/4 cup cranberry juice into a bowl and sprinkle with gelatin. Let stand until softened, about 15 minutes.
Combine remaining 1/4 cup cranberry juice, cranberries, sugar, and lemon juice in a saucepan and bring to a boil, stirring until sugar dissolves.
Reduce heat to medium-low and simmer about 5 minutes.
Strain juice into a bowl and set cranberries aside.
Add gelatin mixture to the hot juice that has just been strained and stir until gelatin dissolves.
Stir cranberries back into juice.
Chill until cold and slightly thickened - 8 hours or overnight.

to make the crust:
Preheat oven to 350.
Crush wafers or pulse into a food processor until finely ground.
Stir cookie crumbs, sugar, salt, and melted butter together in a bowl until thoroughly combined.
Press crumb mixture into the bottoms and up the sides of a greased tart pan.
Bake at 350 for 10 minutes.
Cool crust completely before adding cream.

to make the cream:
Beat together mascarpone, powdered sugar, cream, and vanilla until thick and spreadable.
Spread cream filling in crust.
**The tart can be made up to 1 day ahead up until this point**

to assemble:
Spoon cranberry mixture over mascarpone cream.
Chill at least 2 hours and up to 6 hours (after 6 hours, the cranberries will start to weep a bit into the cream).
Serve chilled.

makes 12 servings
adapted from: Bon Appetit