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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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A pretty dessert Ingredients:
1 cup chopped walnuts |
1 tablespoon chopped walnuts |
1/4 cup sugar |
1 1/2 cups flour |
1 cup butter |
1 egg |
1 teaspoon vanilla |
1 (8 ounce) package cream cheese, softened |
1 tablespoon sour cream |
2 tablespoons sugar |
1 teaspoon lemon juice |
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup cold water |
3 cups fresh cranberries |
1 cup sugar |
1/2 cup red currant jelly |
whipped cream |
Directions:
1. Crust: Combine first three ingredients in a bowl. Cut in butter until coarse crumb mixture. Mix together egg and vanilla. Add to crumb mixture. Toss with fork. Press into bottom and sides of greased 9-inch springform pan. Chill 30 minutes. Bake at 350°F for 20 minutes or until golden brown. Cool thoroughly.
2. FILLING: Beat cream cheese until smooth. Add sour cream, 2 Tbs. sugar, and lemon juice, mixing well. Spread over cooled crust.
3. TOPPING: Sprinkle gelatin over water in a small bowl. Set aside. Combine cranberries, sugar, and jelly in a medium sauce pan. Cook covered over a medium heat, stirring occasionally, for about 10 minutes until cranberry skins pop. Remove from heat. Stir in gelatin mixture. When it starts to thicken, spoon onto cream cheese layer in tart. Chill several hours or overnight. Garnish with whipped cream.
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