Cranberry Chocolate Tart with Candied Ginger

Baking and Desserts | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cranberry Chocolate Tart with Candied Ginger

Ingredients

Concentrated Cranberry Juice - ½ cup
Gelatin - 1 teaspoon
Dried cranberries with sugar - 12 oz
Sugar - 1 cup
Meyer Lemon Juice - 2 teaspoons
Citrus Zest Mix - 1 teaspoon
Grated Ginger Root - 1 teaspoon
Salt - a pinch
Candied fruits - 4.2 oz
Chocolate Gingerbread Cookies - 6.3 oz
Butter - 6 tablespoons
Mascarpone Cheese Unagrande - 8.1 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 356°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.