Delightful Fresh Fruit Tart with Gingersnap Crust
Indulge in the vibrant flavors of our Delightful Fresh Fruit Tart with a crunchy gingersnap crust. This visually stunning dessert features a creamy cream cheese filling, layered with an assortment of fresh fruits like strawberries, kiwi, blueberries, and oranges, all glistening under a delicate apricot glaze. Perfect for special occasions or a refreshing summer treat, this tart is not only delicious but also easy to make. Impress your friends and family with this delightful combination of textures and flavors that will leave them wanting more!
8
Servings
332
Calories
10
Ingredients
Ingredients
Gingersnap crumbs
2 cups ((about 38 cookies, crushed))
Sugar
2 tablespoons (for crust)
Butter-flavored vegetable shortening
1/3 cup (softened)
Cream cheese
8 ounces (softened)
Sugar
1/4 cup (for filling)
Lemon juice
2 teaspoons
Whipping cream
1/2 cup (chilled)
Mixed fresh fruit
to taste ((strawberries, kiwi, blueberries, oranges, red or green grapes, sliced or whole))
Apricot preserves
1/4 cup
Water
1 tablespoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
To make the crust, in a medium bowl, combine gingersnap crumbs and sugar. Using a pastry cutter or two knives, mix in the butter-flavored vegetable shortening until the mixture resembles moist clumps.
3
Press the gingersnap mixture firmly into the bottom and up the sides of a 10-inch removable bottom tart pan. Ensure that it is evenly distributed.
4
Bake the crust in the preheated oven until it turns golden brown, approximately 8 minutes. Keep a close eye to prevent burning.
5
After baking, remove the crust from the oven and let it cool completely.
6
For the filling, beat the softened cream cheese, 1/4 cup sugar, and lemon juice in a mixing bowl until creamy and well combined.
7
Gradually add the chilled whipping cream, increasing the mixer speed to high, and whip until the mixture becomes light and fluffy.
8
Spread the cream cheese filling evenly into the cooled gingersnap crust. Cover and refrigerate the tart for several hours to set properly.
9
Once the filling has chilled, arrange the sliced mixed fruits artfully on top of the filling.
10
In a small saucepan, combine apricot preserves and water over low heat, stirring until warmed and smooth. Brush this glaze over the fruit topping for a beautiful finish.
11
Serve chilled, garnish as desired, and enjoy this refreshing dessert!
Nutrition Information
19g
Fat
38g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert recipe?
The recipe is for a Delightful Fresh Fruit Tart with Gingersnap Crust.
What makes the crust unique in this recipe?
The crust is made using gingersnap crumbs for a crunchy, spiced flavor.
How many gingersnap cookies are needed for the crust?
You will need approximately 38 cookies to make 2 cups of crumbs.
What type of shortening should be used for the crust?
The recipe calls for 1/3 cup of butter-flavored vegetable shortening.
What is the required oven temperature for baking the crust?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the gingersnap crust need to bake?
The crust should bake for approximately 8 minutes until it turns golden brown.
What kind of pan is recommended for this tart?
A 10-inch removable bottom tart pan is recommended.
What are the main ingredients in the filling?
The filling consists of cream cheese, sugar, lemon juice, and whipping cream.
Should the whipping cream be chilled?
Yes, the recipe specifies using 1/2 cup of chilled whipping cream.
How should the cream cheese be prepared?
The 8 ounces of cream cheese should be softened before beating.
How do you achieve a light and fluffy filling?
By gradually adding chilled whipping cream to the cream cheese mixture and whipping at high speed.
How long should the tart be refrigerated before adding fruit?
The tart should be refrigerated for several hours to allow the filling to set properly.
What fruits are suggested for the topping?
Suggested fruits include strawberries, kiwi, blueberries, oranges, and red or green grapes.
What is used to glaze the fruit?
A glaze is made by combining apricot preserves and water.
How is the apricot glaze applied?
The glaze is brushed over the fruit topping after being warmed and smoothed.
Should the tart be served warm or cold?
The tart should be served chilled.
How many servings does this recipe yield?
The recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 332 calories.
How much fat is in one serving of the tart?
There are 19 grams of fat per serving.
What is the carbohydrate content per serving?
There are 38 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 4.5 grams of protein.
How much sugar is added specifically to the crust?
Two tablespoons of sugar are added to the gingersnap crumbs.
How much sugar is used in the cream cheese filling?
The filling requires 1/4 cup of sugar.
What quantity of lemon juice is needed?
The recipe uses 2 teaspoons of lemon juice.
How much water is needed for the apricot glaze?
One tablespoon of water is mixed with the apricot preserves.
What tools can be used to mix the crust?
A pastry cutter or two knives can be used to mix the shortening into the crumbs.
Does the crust need to be cooled before filling?
Yes, the crust must cool completely after baking before adding the filling.
How is the glaze prepared on the stove?
Combine the preserves and water in a small saucepan over low heat, stirring until smooth.
Is this recipe suitable for summer events?
Yes, it is described as a refreshing summer treat perfect for special occasions.
How should the fruit be placed on the tart?
The fruit should be arranged artfully on top of the chilled filling.