CRANBERRY-CHOCOLATE TART
This is a dessert to remember: chocolaty cookie crust, creamy mascarpone filling and a glistening cranberry topping. A real show-stopper for the end of your holiday dinner! From a November 2007 issue of Bon Appetit magazine. For the chocolate wafer crumbs I either buy the Oreo crumbs in the box or get the chocolate wafers in the long box made by Nabisco and grind them in my processor. I like the fact that this can be assembled in steps , freeing more time to get the rest of the holiday meal together.
Provided by Leslie in Texas
Categories Tarts
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Cranberry Topping.
- Pour 1/4 cup cranberry juice into small bowl;sprinkle with gelatin over.
- Let stand until softened, about 15 minutes.
- Combine 1/4 cup cranberry juice, cranberries and next 5 ingredients in medium saucepan; bring to a boil, stirring until sugar disolves.
- Reduce heat to medium: simmer until cranberries are tender but still plump, 5 minutes.
- Strain into a bowl, set cranberries aside.
- Add gelatin mixture to hot juice in bowl;stir until gelatin disolves.
- Stir cranberries back into juice.
- Chill until cranberry mixture is cold and slightly thickened, at least 6 hours or overnight.
- Can be made 2 days ahead. Cover and chill.
- Stir chopped crystalized ginger into cranberry mixture.
- For Crust.
- Position rack in center of oven and preheat to 350 degrees.
- Combine chocolate wafer 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 of melted butter if mixture is dry.
- Press crumb mixture firmly over bottom and up sides of 9-inch diameter tart pan with removable bottom.
- Bake chocolate crust until beginning to set and slightly crisp,pressing with spoon if crust puffs during baking, about 14 minutes.
- Transfer tart pan to rack and cool completely before filling.
- Can be made 1 day ahead or frozen, well wrapped, for up to 1 week.
- Mascarpone Filling.
- Using electric mixer, beat all ingredient except ginger in medium bowl just until thick enough to spread ( do not overbeat or mixture may curdle).
- Spread filling in cooled crust.
- Can be made 1 day ahead. Cover and chill.
- Spoon cranberry mixture evenly over mascarpone filling.
- Chill at least 2 hours and up to 6 hours.
- Garnish with crystalized ginger strips if desired.
- Cut tart into wedges and serve cold.
Nutrition Facts : Calories 279.4, Fat 12.2, SaturatedFat 7, Cholesterol 31.9, Sodium 132.7, Carbohydrate 42.8, Fiber 2.2, Sugar 33.1, Protein 1.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love