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Strawberry Ginger Tart

“This tart heralds lazy summer days when strawberries are at their sweetest and juiciest. It’s entirely customizable, too. You can substitute any refrigerated cookie dough for the crust.” —Chantal Bourbon, Montreal, Quebec

12 ServingsPrep: 25 min. Bake: 20 min. + chilling

Ingredients

1/4 cup butter, softened
2/3 cup sugar
1 egg white
1 tablespoon minced fresh gingerroot
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
FILLING:
1 package (8 ounces) reduced-fat cream cheese
3 tablespoons confectioners' sugar
2 tablespoons 2% milk
4 cups halved fresh strawberries
GLAZE:
1/4 cup seedless strawberry jam
1 tablespoon crystallized ginger, finely chopped

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg white and ginger. Combine the flour, baking soda and salt;
gradually add to creamed mixture and mix well. Press onto the bottom
and up the sides of a greased 9-in. tart pan.
Bake at 350° for 12-15 minutes or until edges are lightly
browned. Sprinkle with chips. Bake 4-5 minutes longer or until
chocolate is melted; spread over crust. Cool on a wire rack.
In a small bowl, beat the cream cheese, confectioners' sugar and milk

2 of 2

Strawberry Ginger Tart (continued)

Directions (continued)

until smooth; spread over chocolate. Top with strawberries. In a
small microwave-safe bowl, microwave jam in 10-second intervals
until melted; brush over strawberries. Sprinkle with ginger.
Refrigerate for at least 2 hours before serving. Yield: 12 servings.

Nutrition Facts: 1 slice equals 293 calories, 12 g fat (7 g saturated fat), 27 mg cholesterol, 201 mg sodium, 41 g carbohydrate, 2 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.