Ginger-Strawberry Tart

Crystallized ginger and a gingersnap crust embellish fresh strawberries in this lovely dessert recipe. 

Ingredients:

Crust:

• 30   gingersnap cookies
• 3   tablespoons sugar
• 6   tablespoons unsalted butter, melted

Filling:

• 1/3  cup sugar
• 2   tablespoons cornstarch
• 1/4  cup water
• 1   quart strawberries, hulled and chopped
• 1   teaspoon chopped crystallized ginger

Topping:

• 3   cups strawberries, hulled and thinly sliced
• 3   tablespoons seedless strawberry jam
• 5   sprigs mint for garnish

Directions:

Crust:

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.

 

Filling:

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.

 

Topping:

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.

Source:  recipe.com