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Wednesday, July 9, 2014

Ginger-Strawberry Tart

Ginger-Strawberry Tart
Crystallized ginger and a gingersnap crust embellish fresh strawberries in this lovely dessert recipe. 


  • 30   gingersnap cookies
  • 3   tablespoons sugar
  • 6   tablespoons unsalted butter, melted
  • 1/3  cup sugar
  • 2   tablespoons cornstarch
  • 1/4  cup water
  • 1   quart strawberries, hulled and chopped
  • 1   teaspoon chopped crystallized ginger
  • 3   cups strawberries, hulled and thinly sliced
  • 3   tablespoons seedless strawberry jam
  • 5   sprigs mint for garnish



1. In food processor, pulse cookies and sugar until cookies are finely crushed; pulse in butter until moistened. Press over bottom and up sides of a 9-inch square or round tart pan with removable bottom.

1. In medium-size saucepan, combine sugar and cornstarch. Add water, chopped strawberries and crystallized ginger. Cook, stirring constantly, over medium-high heat until strawberries break down and mixture boils and thickens, about 8 minutes. Let cool slightly, about 30 minutes.
2. Pour cooled filling into crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours until set.

1. Place sliced berries on top of filling, overlapping slightly. Place jam in small glass cup; microwave on high for 30 seconds. Brush over sliced berries; garnish with mint. 
Makes: 8 servings.


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