Categories: Pie-cobbler-cheesecake- tarts

Ingredients

• 6 Tbsp. butter or margarine
• 1 (6.75 oz.) pkg. Bordeaux cookies, crumbled
• 1/2 cup chopped pecans
• 1/4 cup cornstarch
• 2 Tbsp. sugar
• 1 1/2 cups whipping cream
• 2 egg yolks, lightly beaten
• 1 (8 oz.) pkg. mascarpone cheese, softened
• 2 tsp. orange liqueur or fresh orange juice
• 1 tsp. vanilla extract
• Berry Glaze:
• 1 up whole-berry cranberry sauce
• 1/3 cup seedless blackberry jam
• 1 1/2 Tbsp. orange liqueur or fresh orange juice
• 1 1/2 tsp. grated orange rind
• Garnish: orange rind strips

Directions

1. Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan.
2. Bake at 350 degrees for 15 minutes or until golden brown; cool.
3. Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat.
4. Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust.
5. Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired.

6. Berry Glaze:

7. Cook all ingredients in a small saucepan over medium heart 5 to 7 minutes, stirring until cranberry sauce and jam melt. Strain mixture, discarding solids.

8. makes about 1 1/2 cups

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