Cranberry Cream Cheese Tart

Candied Cranberries
2 cups (230 grams) fresh cranberries, washed
Zest of one large lemon
1 1/4 cups (250 grams) granulated white sugar
3/4 cup (180 ml) water

Graham Cracker Crust
1 cup (100 grams) graham cracker crumbs or digestive biscuits (crushed)
1/2 cup (50 grams) crushed ginger cookies
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

Filling
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy whipping cream

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. Instead of candied cranberries, you can serve fresh berries with this tart.

Makes 1 - 9 inch (23 cm) tart. Serves about 6 - 8