Ginger-Strawberry Tart
Recipe from Family Circle

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


Ginger-Strawberry Tart

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Ingredients
  •  
    Crust:
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  • 30 
    gingersnap cookies
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  • 3  tablespoons
    sugar
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  • 6  tablespoons
    unsalted butter, melted
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  •  
    Filling:
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  • 1/3  cup
    sugar
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  • 2  tablespoons
    cornstarch
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  • 1/4  cup
    water
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  • 1 
    quart strawberries, hulled and chopped
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  • 1  teaspoon
    chopped crystallized ginger
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    Topping:
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  • 3  cups
    strawberries, hulled and thinly sliced
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  • 3  tablespoons
    seedless strawberry jam
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  • 5 
    sprigs mint for garnish
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Directions
1.
Crust: 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.
2.
Filling: 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.
3.
Pour cooled filling into crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours until set.
4.
Topping: 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.
Nutrition information
Calories 308, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 24 mg, Sodium 130 mg, Carbohydrate 47 g, Fiber 3 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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