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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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It is a very elegant looking dessert but so simple to make. The gingersnap crust is such a perfect complement to the strawberries. A scrumptious dessert without a lot of calories. I'm sure it will taste even more delicious when strawberries are in season. Prep time does not include time for chilling. Ingredients:
24 gingersnap cookies (about 1 cup crushed) |
2 tablespoons sugar |
1/3 cup sugar |
1/4 cup butter, melted |
2 tablespoons cornstarch |
1 teaspoon crystallized ginger, finely chopped (optional) |
3 cups fresh strawberries, chopped |
1/4 cup water |
2 cups fresh strawberries, sliced |
5 tablespoons seedless strawberry jam |
whipped cream (optional) |
Directions:
1. In food processor, combine the gingersnaps, 2 T sugar and butter.
2. Cover and process until blended.
3. Press onto the bottom and up the sides of a 9-inch or 10-inch fluted tart pan with a removable bottom; set aside.
4. In a large saucepan, combine the cornstarch, ginger if desired and remaining sugar.
5. Stir in the chopped strawberries and water.
6. Bring to a boil; cook and stir for 2 minutes.
7. Reduce heat; simmer, uncovered, for 4-6 minutes or until thickened.
8. Cool for 30 minutes.
9. Pour into crust.
10. Cover and refrigerate 2 hours or until set.
11. Arrange sliced berries over filling.
12. In a small microwave-safe bowl, heat jam on high for 15-20 seconds or until pourable; brush over berries.
13. Remove sides from tart pan.
14. Top with whipped cream, if desired.
15. Refrigerate until ready to serve.
16. Enjoy!
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