Family Style Food

Make the topping:
1 Sprinkle the gelatin over ¼ cup water in a medium bowl and let it soften for 10 minutes. Put the cranberries in a saucepan with the sugar and ¼ cup water. Bring to a boil, stirring to dissolve sugar. Lower heat to a simmer and cook an additional 5 minutes or so — you want to soften the cranberries but keep their plump shape.
2 Drain the cranberries over the bowl in a mesh colander. Stir the juice with the gelatin to combine, then add the cranberries and stir gently. Cover and refrigerate until the mixture thickens, about 6 hours.
Make the tart crust:
1 Heat the oven to 350 (175 C) degrees.
2 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.
3 Press the crumbs onto 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.
Make the filling:
1 Blend the mascarpone, sugar, and cocoa together until smooth, by hand or using the paddle attachment of a heavy duty mixer. Spread the filling over the cooled crust and refrigerate at least 2 hour.
2 To serve, spoon the cranberry mixture over the chilled filling.