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
Ingredients
- 1/4 cup butter, softened
- 2/3 cup sugar
- 1 large 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
Reviews
This was very tasty, and looked like it was made by a pro. The only thing I'd alter would be to decrease the chocolate chips to 1/2 cup so it would be a thinner layer to cut through. Instead of flour, i made it gluten free by substituting Bob's Red Mill 1 to 1. That worked great, although the Bob's 1 to 1 doesn't turn as brown when baked. It was a yummy crust. I was nearly out of sugar free strawberry jan, so i mixed in raspberry jam, too. I'll definitely make this again. Five stars. I'll try to post a picture.
Wonderful tart! I love the combination of ginger & strawberries. Even the crust is very flavorful.
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