No-Bake Mascarpone and Cranberry Tart ___

No-Bake Mascarpone and Cranberry Tart

Ingredients

For the Topping:

  • 12 ounces cranberries, fresh or frozen
  • 0.67 cup light brown sugar
  • 0.5 cup orange juice
  • 0.25 cup Cointreau Liqueur
  • 1 orange, zest only
  • 1 cinnamon stick
  • 0.25 cup toasted almonds, coarsely chopped

For the Crust:

  • 12 ounces Stella D'oro Marguerite Cookies, you can also use vanilla wafers or Graham crackers if you like
  • 4 ounces unsalted butter, melted

For the Filling:

  • 1.5 cups heavy whipping cream
  • 0.75 cup confectioners sugar
  • 16 ounces Mascarpone Cheese, room temperature

Directions

To make the topping:

  1. Put a small saucepan over a medium flame. Add the cranberries, brown sugar, orange juice, cointreau, zest and cinnamon. Bring to a boil stirring occasionally with a wooden spoon. Cook for 15-20 minutes as the cranberries pop and become smooth. Set aside to cool.
  2. In a food processor add the cookies and process until fine. Add the butter and process until the mixture resembles sand
  3. Press into an 11 inch loose bottom tart pan and refrigerate. In the meantime make the filling.

To make the filling:

  1. In a mixing bowl combine the heavy whipping cream and Confectioners Sugar. Beat the heavy cream with an electric mixer until stiff peaks form.
  2. In another mixing bowl add the mascarpone and gently fold the whipped cream into the mascarpone with a rubber spatula.
  3. Add the mixture to the crust and smooth with a spatula.
  4. Pop the tart back into the refrigerator until the filling is firm, about 1-2 hours.
  5. Spoon the topping over the tart before serving.
  6. Sprinkle with roasted almonds and some orange zest (optional)