Cranberry-Chocolate Tart - cooking recipe

Ingredients

Cranberry Topping
1/2 cup cranberry juice, divided
1 teaspoon unflavored gelatin
1 (12 ounce) bag fresh cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon grated peeled fresh ginger
1 pinch salt
4 tablespoons finely chopped crystallized ginger
Crust
1 1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/8 teaspoon salt
5 -6 tablespoons unsalted butter, melted
Marcarpone Filling
1 (8 ounce) container mascarpone cheese
1/2 cup powdered sugar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract
thin strips crystallized ginger (to garnish) (optional)

Preparation

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.