Ingredients for Marsala Cheese Tart With Oranges
- 1 ½ cups gingersnap cookies
- Unsalted Butter
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ cup Marsala wine
- Pure Vanilla Extract
- 1 cup heavy cream
- Navel Oranges
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How to Make Marsala Cheese Tart With Oranges
- Preheat oven to 350°F (175°C).
- Crush gingersnap cookies into fine crumbs using a food processor. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
- In a medium bowl, combine the gingersnap crumbs and melted butter. Mix until thoroughly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of an 8-inch tart pan with a removable bottom.
- Place the tart shell in the freezer for 15 minutes to chill.
- In a large bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy.
- Add the Marsala wine and vanilla extract. Beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Pour the cream cheese filling into the chilled tart shell.
- Freeze for at least 1 hour and 15 minutes, or until firm.
- Before serving, garnish with the reserved orange segments.
- Carefully remove the tart from the pan and slice into wedges.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
665g
Fat
549g
Carbs
92g
