Graham Cracker Crust:
6 Tbsp. unsalted butter, melted
1 1/4 cups graham cracker crumbs, about 9 whole
2 Tbsp. granulated white sugar
16 oz. BelGioioso Mascarpone cheese
1/4 cup pure maple syrup
Sugared cranberries, recipe below
Fresh mint, for garnish
Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto eight, 4 inch tart pans. Place the tart pans in the refrigerator; let chill for at least 1 hour.
Combine BelGioioso Mascarpone and maple syrup until smooth.
Remove graham cracker crusts from tart pans. Spoon or pipe Mascarpone into shells. Top with sugared cranberries and garnish with fresh mint sprigs.
3/4 cup sugar, divided
1/2 cup water
1 cup fresh cranberries
Combine 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat. Stir until sugar is dissolved. Stir in cranberries, coating well. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour. Working in batches, roll cranberries in remaining 1/4 cup of sugar until well coated; let dry for at least 1 hour.