Ginger Cream Tart with Mixed Berries
Ingredients
Gingersnap Crust
- 250 grams gingersnap cookies
- 1/4 cup sugar
- 1/4 cup butter melted
Ginger Cream Filling
- 2 cups heavy cream
- 3/4 cup full fat sour cream
- 1/2 cup crystallized ginger
- 1/4 cup sugar
- 2 Tbsp milk
- 1 1/2 tsp unflavoured gelatin
- 1 tsp fresh lemon juice
- 1/2 tsp salt
Mixed Berries
- 3 cups mixed berries
- 1/4 cup sugar
Servings: people
Instructions
Gingersnap Crust
- Preheat oven to 350℉. Pulse cookies and sugar in food processor until fine crumbs form. Drizzle with melted butter and pulse to combine. Press into a 10 inch tart pan with removable bottom, making sure to cover the sides and base evenly. Bake for 12-15 minutes, remove and let cool to room temperature on a wire rack.
Ginger Cream Filling
- Grind the crystallized ginger and sugar together in a food processor until ginger pieces are crumbly. Set aside.
- In a small bowl sprinkle gelatin over milk and allow to bloom for 1 minute. Meanwhile, add 1 cup cream, lemon juice, salt and ginger to a medium saucepan. Stir in gelatin and cook over medium heat stirring often to dissolve gelatin and ginger pieces, about 5 minutes. Note: not all ginger pieces will completely dissolve.
- Remove from heat and strain cream mixture through a fine sieve to remove any undissolved ginger. Cover mixture with plastic wrap and allow to cool to room temperature.
- Whisk together sour cream and ginger cream mixture until smooth. Beat remaining 1 cup of heavy cream with an electric mixer until soft peaks form. Fold ginger cream mixture into heavy cream until well combined. Spread evenly into gingerbread crust. Refrigerate until set, 6-8 hours.
Mixed Berries
- Combine mixed berries with sugar and allow to macerate for at least one hour. Spoon 1 cup berries onto center of tart for presentation and serve extra berries on the side.
Recipe Notes
Recipe Source:  Adapted from Epicurious Ginger-Cream Tart with Raspberries, June 2001
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