Orange Mascarpone Tart with Spiced Cranberry Topping

This recipe can use any one of the following Something Special products: Gourmet Red Chili  •  Red Chili Pepper Spread Graham cracker crumb base layered with Mascarpone infused with orange zest and topped with cranberry compote spiced with Something Special Red Chili Dip, allspice and cinnamon.

TOPPING
3 tablespoons Gourmet Red Chili
1/2 cup dark brown sugar
2 tablespoons orange juice
1/2 teaspoon each ground allspice and cinnamon
12 oz. (375g) fresh or thawed, frozen cranberries

CRUST
1 1/2 cups ground graham crackers, (9 crackers)
2 tablespoons granulated sugar
4 tablespoons butter, melted

FILLING
1 lb (500g) mascarpone (about 2 cups)
1/4 cup icing sugar
1 tablespoon grated orange zest
1 teaspoon fresh orange juice
1/2 teaspoon vanilla extract

In a medium saucepan, mix together all topping ingredients except cranberries. Add cranberries to saucepan and cook, stirring, over medium heat until berries pop and release their juices. Transfer to a bowl. Cool completely and refrigerate up to 1 day ahead.

In a medium bowl, combine crumbs and sugar; add butter and blend well. Press mixture into the bottom and sides of an un-greased 9-inch (23cm) tart pan. Bake at 375ºF (190º C) for 8-10 minutes, until crust is lightly browned. Cool on a wire rack before filling.

Combine all filling ingredients in a medium bowl and stir to blend well. Pour filling into cooled crust, spread out to edges and refrigerate 3 hours until set, up to 1 day ahead.

Remove sides of tart pan and transfer chilled tart to cake plate. Slice tart, spoon topping over slices and serve. Makes one 9-inch (23cm) tart.