Cranberry Cocoa Cream Tart

1 t. unflavored gelatin

1 1/2 c. fresh cranberries

3/4 c. sugar

2 sleeves of chocolate wafer cookies (I used Oreos)

6 T. butter, melted

pinch of salt

2 (8 oz) pkgs mascarpone cheese

1 c. powdered sugar

1/3 c. cocoa powder

1 T. cream or milk

For the Topping: 

Sprinkle the gelatin over 1/4 c. of water in a 1 c. measuring cup and let soften for about 10 minutes. While gelatin is softening, place cranberries, sugar and 1/4 c. water into a saucepan and place over med high heat.  Bring to a boil, stirring to dissolve sugar.  Reduce heat to a simmer and cook for 5 minutes, until cranberries are softened but maintaining their shape.

Drain the cranberries over a bowl.  Add the gelatin to the juice from the cranberries and stir to dissolve.  Add the cranberries and stir gently to coat.  Cover and chill overnight.

For the Crust:

Place the cookie and salt into the bowl of a food processor and pulse to fine crumbs.  With the food processor running, drizzle in the melted butter moistening the crumbs.  Press into the bottom and up the sides of a 9" tart pan that has a removable bottom.  Bake in a preheated 350* oven for 10 minutes. Remove from oven to a cooling rack and allow to cool completely.

For the Filling:

Beat the mascarpone cheese, cocoa, sugar and milk together until fluffy and spreadable.  Spread over the cooled crust and top with the cranberries.  Chill for a minimum of 2 hours before serving.