Ginger Cream Tart with Mixed Berries
Ginger Cream Tart with Mixed Berries
Print Recipe
Spicy and sweet collide in a cloud of cream in this luscious cream tart topped with mixed summer berries.
    Servings
    12 people
    Servings
    12 people
    Ginger Cream Tart with Mixed Berries
    Ginger Cream Tart with Mixed Berries
    Print Recipe
    Spicy and sweet collide in a cloud of cream in this luscious cream tart topped with mixed summer berries.
      Servings
      12 people
      Servings
      12 people
      Ingredients
      Gingersnap Crust
      Ginger Cream Filling
      Mixed Berries
      Servings: people
      Instructions
      Gingersnap Crust
      1. 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
      1. Grind the crystallized ginger and sugar together in a food processor until ginger pieces are crumbly. Set aside.
      2. 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.
      3. 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.
      4. 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
      1. 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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