Hi friends– Well, I hate to grumble about a photo on my post– but here I go… This looks like a lumpy mess, but you’ll just have to take it from me, it was delectable! The crunchy chocolate crust crumbles into your mouth, swathed in sweet creamy filling and enhanced by the sweet/sour cranberries. I took it to school to share with the teachers and it was a hit! I hope you give it a try (in spite of the pictures!)
CRANBERRY CREAM TART WITH CHOCOLATE CRUST
2 cups chocolate cookie crumbs
1/3 cup sugar
6 tab. melted butter
Smash the chocolate cookies to fine crumbs by putting them in a gallon zip loc bag and attacking them with a rolling pin– or give them a spin in a food processor. Mis the Crumbs sugar and melted butter and pat it all into a 9″ pie dish or tart pan. Bake the crust at 375 for 10 minutes. Let it cook completely before you add the filling.
With an electric mixer beat the cream cheese, sugar and vanilla together. In a separate bowl, beat the cream and the pudding mix together until stiff peaks form. then gently fold the cream cheese mixture with the whipped cream and turn it into the cooled crust.
1 cup sugar
2 tab. cornstarch
3 cup3 fresh cranberries (about 1 bag)
1 1/3 cup water
Mix together the sugar and cornstarch in a sauce pan until it’s all blended and there are no cornstarch lumps. Stir in the cranberries and water. Cook on medium high heat, stirring all the while until it simmers and the cranberries “pop” (!) and the sauce thickens. (It’s kind of exciting in a cooking sort of way). It takes about 3 or 4 minutes.