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1
Topping;.
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2
Pour 1/4 cup cranberry juice into small bowl;sprinkle gelatin over.
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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.
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4
Reduce heat to medium; simmer until cranberries are tender but still plump,about 5 minutes.
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5
Strain into bowl;set cranberries aside.
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6
Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves.
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7
Stir cranberries back into juice.
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8
Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight.
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9
Can be made 2 days ahead,cover and chill.
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10
Stir chopped crystallized ginger into cranberry mixture.
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11
Crust:
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12
Preheat 350u00b0F; position rack in center of oven.
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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.
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14
If dry add 1 more tablespoon of melted butter.
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15
Press crumbs onto bottom and sides of 9 inch tart pan with removable bottom.
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16
Bake until crust begins to set and slightly crisp, about 14 minutes.
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17
Press with spoon if crust puffs.
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18
Cool crust completely before filling.
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19
Mascarpone Filling:
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20
Beat all ingredients except ginger in medium bowl just until thick enough to spread.
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21
DO NOT OVERBEAT OR MIX WILL CURDLE!
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22
This 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 crystallized ginger strips if desired.
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26
Serve cold.
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27
Enjoy:).
