Fresh Fruit Tart With Gingersnap Crust Recipes

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FRESH FRUIT TART WITH GINGERSNAP CRUST



Fresh Fruit Tart With Gingersnap Crust image

Make and share this Fresh Fruit Tart With Gingersnap Crust recipe from Food.com.

Provided by Mary K. W.

Categories     Tarts

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups gingersnap crumbs (about 38 cookies)
2 tablespoons sugar
1/3 cup all- vegetable shortening (butter flavored)
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons lemon juice
1/2 cup whipping cream
mixed fruit (strawberries, kiwi, blueberries, oranges, red or green grapes)
1/4 cup apricot preserves
1 tablespoon water

Steps:

  • Preheat oven to 350°F.
  • For Crust:.
  • In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
  • For Filling:.
  • Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
  • Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.

Nutrition Facts : Calories 522.5, Fat 29.5, SaturatedFat 13.5, Cholesterol 51.6, Sodium 464.4, Carbohydrate 60.7, Fiber 1.3, Sugar 24.5, Protein 5.7

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