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1
Cranberry Topping.
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2
Pour 1/4 cup cranberry juice into small bowl;sprinkle with gelatin over.
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3
Let stand until softened, about 15 minutes.
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4
Combine 1/4 cup cranberry juice, cranberries and next 5 ingredients in medium saucepan; bring to a boil, stirring until sugar disolves.
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5
Reduce heat to medium: simmer until cranberries are tender but still plump, 5 minutes.
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6
Strain into a bowl, set cranberries aside.
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7
Add gelatin mixture to hot juice in bowl;stir until gelatin disolves.
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8
Stir cranberries back into juice.
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9
Chill until cranberry mixture is cold and slightly thickened, at least 6 hours or overnight.
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10
Can be made 2 days ahead. Cover and chill.
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11
Stir chopped crystalized ginger into cranberry mixture.
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12
For Crust.
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13
Position rack in center of oven and preheat to 350 degrees.
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14
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.
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15
Press crumb mixture firmly over bottom and up sides of 9-inch diameter tart pan with removable bottom.
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16
Bake chocolate crust until beginning to set and slightly crisp,pressing with spoon if crust puffs during baking, about 14 minutes.
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17
Transfer tart pan to rack and cool completely before filling.
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18
Can be made 1 day ahead or frozen, well wrapped, for up to 1 week.
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19
Mascarpone Filling.
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20
Using electric mixer, beat all ingredient except ginger in medium bowl just until thick enough to spread ( do not overbeat or mixture may curdle).
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21
Spread filling in cooled crust.
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22
Can be made 1 day ahead. Cover and chill.
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23
Spoon cranberry mixture evenly over mascarpone filling.
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24
Chill at least 2 hours and up to 6 hours.
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25
Garnish with crystalized ginger strips if desired.
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26
Cut tart into wedges and serve cold.
