GingerCream Tart with Raspberries

GingerCream Tart with Raspberries
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons unsalted butter
  • ¼ cup sugar
  • 10- by 1-inch round tart pan with a removable bottom
  • ½ cup crystallized ginger
  • 2 cups heavy cream
  • confectioners sugar
  • 1 ½ teaspoons unflavored gelatin
  • + 7 more ingredients
    • 1 teaspoon fresh lemon juice
    • raspberries
    • ¾ teaspoon salt
    • ¼ cup sugar
    • 2 cups shortbread cookies
    • ¾ cup sour cream
    • 2 tablespoons milk

Preheat oven to 350°F. 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. Sprinkle gelatin over milk in a small bowl and let stand 1 minute...

View full recipe at Epicurious

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