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Cranberry Chocolate Tart

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“This is a spectacular cranberry tart with a mascarpone filling and chocolate crust! Cranberry topping and mascarpone filling can be made ahead & put together the night or a few hours before serving. Cooking time includes chill time”
6hrs 30mins

Ingredients Nutrition


  1. Topping;.
  2. Pour 1/4 cup cranberry juice into small bowl;sprinkle gelatin over.
  3. Let stand until softened,about 15 minutes. Combine 1/4 cup cranberry juice, cranberries and the next 5 ingredients in a medium saucepan;bring to boil, stirring until sugar dissolves.
  4. Reduce heat to medium; simmer until cranberries are tender but still plump,about 5 minutes.
  5. Strain into bowl;set cranberries aside.
  6. Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves.
  7. Stir cranberries back into juice.
  8. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight.
  9. Can be made 2 days ahead,cover and chill.
  10. Stir chopped crystallized ginger into cranberry mixture.
  11. Crust:
  12. Preheat 350°F; position rack in center of oven.
  13. Combine chocolate wafer cookies crumbs,sugar and salt in medium bowl;add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips.
  14. If dry add 1 more tablespoon of melted butter.
  15. Press crumbs onto bottom and sides of 9 inch tart pan with removable bottom.
  16. Bake until crust begins to set and slightly crisp, about 14 minutes.
  17. Press with spoon if crust puffs.
  18. Cool crust completely before filling.
  19. Mascarpone Filling:
  20. Beat all ingredients except ginger in medium bowl just until thick enough to spread.
  22. This can be made 1 day ahead,cover and chill.
  23. Spoon cranberry mixture evenly over mascarpone filling.
  24. Chill at least 2 hours and up to 6 hours.
  25. Garnish with crystallized ginger strips if desired.
  26. Serve cold.
  27. Enjoy:).

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