Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Here’s my take on a little-black-dress dessert, one you can pull off throughout the holiday season from now to Valentine’s day.

The crust is a basic chocolate wafer crumble pressed into a tart pan, and the filling is cocoa-flavored mascarpone topped with glistening cranberries. It manages to be glamorous, festive, and simple all at the same time.

Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Yield: 1 9-inch tart


  • 1 teaspoon unflavored gelatin
  • 1 12-ounce bag fresh or frozen cranberries
  • ¾ cup sugar
  • 30 chocolate wafer cookies
  • 6 tablespoons melted butter
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 1 pound mascarpone cheese
  • 1 cup powdered sugar
  • 1/3 cup cocoa powder
  • 1 tablespoon heavy cream


  1. For the topping: Sprinkle the gelatin over ¼ cup water in a small bowl and let soften 10 minutes. Put the cranberries in a saucepan with the sugar and ¼ cup water. Bring to a boil; stir to dissolve sugar. Lower heat to a simmer and cook an additional 5 minutes or so; you want to soften the cranberries but retain their plump shape.
  2. Drain the cranberries over a bowl. Add the gelatin to the juice in the bowl, stirring to dissolve. Add the cranberries to the juice, stirring gently. Cover and chill until the mixture thickens, about 8 hours or overnight.
  3. For the crust: Heat the oven to 350 degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press the crumbs on to the bottom and sides of a 9-inch tart pan with a removable bottom. Bake the crust 10 -12 minutes; cool completely on a rack.
  4. For the filling: Beat the mascarpone, sugar, cocoa and cream together just until spreadable. Spread the filling over the cooled crust and top with the cranberries. Refrigerate at least 2 hours before serving.


  1. Wow, that looks absolutely divine! I can’t wait to try it!

  2. Discovering your blog has been a bright spot in my (dark, dreary Mon)day! I love the versatility of this recipe, and the idea that it could be a go-to dessert from now through February. It would make a lovely contribution to this month’s Shine Supper Club. I hope you’ll consider joining us!

  3. This looks great and I completely agree that any recipe that can manage to be glamorous, festive, and simple all at the same time is worth knowing about. This would also look gorgeous as little individual tarts. Thanks!

  4. Hi, I just wanted to stop by and let you know that I featured this recipe on my blog today and to thank you for it. I see that there are no current posts on your blog so I hope that all is well with you. Merry Christmas.


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