Ingredients for Gingered Strawberry Tart
- Gingersnap Cookies
- 2 teaspoons sugar + ¼ cup granulated sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 2 tablespoons cornstarch
- Crystallized Ginger
- Fresh Strawberries
- ½ cup water
- Seedless Strawberry Jam
- Whipped cream (optional)
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How to Make Gingered Strawberry Tart
- In a food processor, combine 1 ½ cups gingersnap crumbs, 2 teaspoons sugar, and 6 tablespoons (3 ounces) melted unsalted butter.
- Process until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch or 10-inch fluted tart pan with a removable bottom.
- Refrigerate while you prepare the filling.
- In a medium saucepan, whisk together 2 tablespoons cornstarch, 1 teaspoon ground ginger (optional), and ¼ cup granulated sugar.
- Stir in 2 cups sliced strawberries and ½ cup water.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 4-6 minutes, or until the filling has thickened, stirring occasionally.
- Remove from heat and let cool completely for at least 30 minutes.
- Pour the cooled strawberry filling into the prepared gingersnap crust.
- Cover and refrigerate for at least 2 hours, or until the filling is set.
- Arrange fresh strawberry slices over the filling.
- In a small microwave-safe bowl, heat 2 tablespoons of your favorite jam on high for 15-20 seconds, or until pourable. (Alternatively, gently heat on the stovetop).
- Brush the jam over the arranged strawberries for a glossy finish.
- Carefully remove the sides of the tart pan.
- Top with whipped cream, if desired.
- Refrigerate until ready to serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
103g
Fat
20g
Carbs
14g
