|
Candied Cranberries:
Pick over
the cranberries and remove any berries that are soft or rotten and then place 2
cups of cranberries, along with lemon zest, in a 6-8 cup stainless steel (or other heatproof) bowl.
The cranberries are going to be 'steamed' so you will need a steamer or pot that
is large enough to hold the bowl of cranberries. Fill the large pot or
steamer with a few inches (5 cm) of water and bring to a simmer.
Meanwhile,
combine the sugar and water in a small saucepan and bring to a boil. Pour
the boiling syrup over the cranberries and cover the bowl with a heavy plate.
(You need to 'weigh' the bowl down so it will not move around once it is in the
pot with the water. It may be necessary to place two plates on top of the
bowl.)
Set the
covered bowl of cranberries into the pot or steamer. Cover the pot and
steam the berries over low to medium heat for about 45 minutes.
Remove from
heat and let cool. Cover bowl with plastic wrap and let the berries sit in
the syrup for 3 to 4 days at room temperature. The syrup will become a
little jellied. If using right away, drain the berries before using,
keeping the syrup for some other use. If storing, place the covered
berries, still in their syrup, in the refrigerator for up to two weeks.
Crust:
Mix together the graham cracker crumbs, ginger
cookie crumbs, sugar, and melted butter. Press onto the bottom and
up the sides of a well greased 9 inch (23 cm) tart pan with removable bottom or
springform pan. If using a springform pan, press the crumb mixture onto
the bottom and about one inch (2.54 cm) up the sides of the pan . Cover
with plastic wrap and place in the refrigerator to chill for about 30 minutes while
you make the filling.
Filling:
In a large bowl, beat the cream cheese until fluffy and smooth.
Add the sugar and beat until you have a light and fluffy mixture. Scrape
down the sides of the bowl and beat in the vanilla extract.
In a separate bowl, beat the whipping cream
until soft peaks form. Gradually fold the whipped cream into the cream
cheese mixture. Spoon or pipe the filling onto the chilled crust. Cover and refrigerate several hours or overnight.
Just before serving drain the cranberries
and place them on top of the cream cheese mixture. Alternatively,
place the candied cranberries, with their syrup, in a bowl to serve alongside
the tart. Alternatively, you can serve fresh berries with this tart.
Makes 1 - 9 inch (23 cm)
tart. Serves 6 - 8.
|
