However, the recipe had a few crucial flaws. This year, I skipped the extra candied ginger on top, and it was just as good.
You can tell it is a hit when guests sneak back to the kitchen for a sliver more. Both times, it was a big hit with all our guests. I made this last year for Thanksiving and this year for New Years. The cranberry topping melded well with the marscapone and chocolate crust. The marscapone filling was delicious but needed more structure. I agree that the crust was a buttery mess and did not set right. Thanks!! :)įlavor was good but they were definitely flaws in this recipe.
#CHOCOLATE CRANBERRY CURD TART TRIAL#
I would like to be able to make this vegetarian-friendly and am curious if anyone has any experience using a vegetarian gelatin substitute in this? I've been reading up on some of them and it sounds like several won't work as well in an acidic environment, so while I could embark on a trial and error mission, wanted to know if anyone has some experience in this realm they'd be willing to share. I've make this almost every year per the recipe and it is always a hit (I usually spread out the prep over 2 days which I think helps the filling really set). *An Italian cream cheese sold at many supermarkets and at Italian markets. Garnish with crystallized ginger strips, if desired. Chill at least 2 hours and up to 6 hours. Spoon cranberry mixture evenly over mascarpone filling. Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). Transfer tart pan to rack and cool crust completely before filling. Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Combine chocolate wafer cookie 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 melted butter if mixture is dry. Position rack in center of oven and preheat to 350☏.
Stir chopped crystallized ginger into cranberry mixture. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. Add gelatin mixture to hot juice in bowl stir until gelatin dissolves. Reduce heat to medium simmer until cranberries are tender but still plump, 5 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan bring to boil, stirring until sugar dissolves. Pour 1/4 cup cranberry juice into small bowl sprinkle gelatin over.
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