Ginger Cream Tart with Mixed Berries
Today I am compelled to collide spicy with sweet in this luscious Ginger Cream Tart with Mixed Berries. This dessert is lively but light and truly shows off the best of summers berries.
What makes this dessert interesting is the gingersnap crust and crystallized ginger in the cream filling. Don’t be alarmed! There is not an overabundance of ginger here, just enough to get your attention. The cream and sugar meld with the ginger to tame it and create something pleasantly unique and delicious.
Crystallized ginger is simply ginger that has been slowly cooked in sugar water and often rolled in sugar. It can easily be made at home, but for this recipe I used store bought ginger.
If you’re looking for a lovely summer dessert to show off to all your family and friends, this one should be high on your list. Not only is it easy, the filling is pillowy and light, it showcases fresh summer berries and it’s presentation is beautiful. Oh, and of course it’s delicious!
- 250 grams gingersnap cookies
- 1/4 cup sugar
- 1/4 cup butter melted
- 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
- 3 cups mixed berries
- 1/4 cup sugar
- 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.
- 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.
- 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 Source:  Adapted from Epicurious Ginger-Cream Tart with Raspberries, June 2001
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