Cranberry Chocolate Tart with Candied Ginger
Baking and Desserts • World
Description
Cranberry Chocolate Tart with Candied Ginger
Ingredients
- Concentrated Cranberry Juice ½ cup
- Gelatin 1 teaspoon
- Dried cranberries with sugar 10 oz
- Sugar 1 cup
- Meyer Lemon Juice 2 teaspoons
- Citrus Zest Mix 1 teaspoon
- Grated Ginger Root 1 teaspoon
- Salt a pinch
- Candied fruits 5 oz
- Chocolate Gingerbread Cookies 5 oz
- Butter 6 tablespoons
- Mascarpone Cheese Unagrande 10 oz
- Whipped Cream ½ cup
- Vanilla extract 1 teaspoon
- Powdered Sugar ½ cup
Step-by-Step Guide
Step 1
Pour half of the cranberry juice into a bowl and add the gelatin. Let it sit for 15 minutes. In a saucepan, combine the remaining cranberry juice, cranberries, 0.75 cup of sugar, lemon juice, lemon zest, grated ginger, and a pinch of salt. Bring to a boil and stir until the sugar dissolves. Reduce the heat to medium and cook for 5 minutes until the cranberries soften. Strain the juice into a bowl and add the gelatin. Stir until dissolved and then add the berries from the saucepan. Chill for about 8 hours or overnight.
Step 2
Add the chopped candied ginger to the cranberry mixture.
Step 3
Preheat the oven to 355°F. In a food processor, crush the cookies into crumbs and mix with the remaining sugar and salt. Add 5 tablespoons of softened butter and mix by hand, adding more butter if the mixture is dry. Press the dough into a round tart pan and bake for 14 minutes until crispy. If it starts to puff up, press it down with a spoon. Transfer to a plate and cool.
Step 4
Lightly beat the mascarpone, powdered sugar, whipped cream, and vanilla extract with a mixer. Spread the filling over the crust and smooth it out. Cover and chill.
Step 5
Top with the cranberry mixture and chill for another 2-6 hours. Sprinkle with chopped candied ginger on top.
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