ezRecipe-Zee: Cooking Recipe: How to make Ginger-Cream Tart With Raspberries

Ginger-Cream Tart With Raspberries

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Desserts / Sweets, Cakes / Pies / Pastries, Copy Cat / Restaurant

Ingredients:

2     cups          ground shortbread cookies
                    = (from two 5 1/3-oz packages)
1/4   cup           sugar
3     tablespoons   cold unsalted butter
1 1/2 teaspoons     unflavored gelatin
2     tablespoons   milk
1/2   cup           finely-chopped crystallized ginger
1/4   cup           sugar
1     teaspoon      fresh lemon juice
3/4   teaspoon      salt
2     cups          heavy cream
3/4   cup           sour cream
                    === ACCOMPANIMENTS ===
                    Confectioners' sugar
                    Raspberries

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 350 degrees.
Make shell: Blend ground shortbread, sugar, and butter in a food processor until mixture begins to clump together. Press onto bottom and up side of tart pan. Bake in middle of oven 15 minutes, then cool in pan on a rack.
Make ginger cream: Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Transfer to a saucepan and cook with ginger, sugar, lemon juice, salt, and 1 cup heavy cream over moderate heat, stirring, until sugar and gelatin are dissolved. Cool to room temperature, about 1 hour.
Whisk sour cream in a large bowl until smooth. Beat remaining cup heavy cream in another bowl with an electric mixer until it just holds soft peaks and fold into sour cream.
Gently fold ginger milk into whipped cream until combined well. Pour into crust and chill until set, at least 8 hours. Dust tart with confectioners' sugar and serve with berries.
This recipe yields 6 to 8 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9722) - from the TV FOOD NETWORK