Strawberry Ginger Tart Recipes

STRAWBERRY TART

Strawberry Tart image

This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. -Dawn Tringali, Hamilton Square, New Jersey

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 sheet refrigerated pie crust
3 ounces German sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1-3/4 cups confectioners' sugar
2-1/2 cups sliced fresh strawberries
1/4 cup red currant jelly

Steps:

Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.

Nutrition Facts : Calories 545 calories, Fat 32g fat (18g saturated fat), Cholesterol 69mg cholesterol, Sodium 283mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.

RUSTIC GINGER PLUM TART

Rustic Ginger Plum Tart image

Provided by Nancy Fuller

Categories dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour, plus additional bench flour
Pinch salt
2 sticks unsalted butter, chunked
1/2 cup ice water, plus more as needed
1 1/2 pounds red plums, pitted and sliced
2 tablespoons light brown sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
Juice of 1 lemon
Pinch salt
1 tablespoon flour
1 tablespoon butter, cubed
Milk, for brushing
Turbinado sugar, for sprinkling

Steps:

For the dough: Combine the flour, salt and butter in a large bowl. Using a bench scraper or pastry cutter, cut the butter into the flour until the butter is pea-sized. Slowly add the ice water, folding it into the flour until a dough comes together, being mindful not to overwork it. (If the dough is too dry, add another tablespoon of ice water at a time.) Turn the dough out onto a lightly floured work surface and form it into a disk. Wrap it in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees F.
On a lightly floured work surface, roll the dough out into a 1/8-inch-thick circle. Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet.
For the filling: In the center of the rolled out dough, add the plums and sprinkle them with the brown sugar, ginger, vanilla, lemon juice, salt, flour and butter. Fold the edges of the dough over to create a rough border; it doesn¿t have to be perfect, just good enough to form a wall. Brush the edges with milk and sprinkle with turbinado sugar.
Bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes. Cool slightly before serving.

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