“I saw this recipe in Taste of Home and it looked so pretty and delicious I couldn't resist trying it and posting it here to share. It is a very elegant looking dessert but so simple to make. The gingersnap crust is such a perfect complement to the strawberries. A scrumptious dessert without a lot of calories. I'm sure it will taste even more delicious when strawberries are in season. Prep time does not include time for chilling.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor, combine the gingersnaps, 2 T sugar and butter.
  2. Cover and process until blended.
  3. Press onto the bottom and up the sides of a 9-inch or 10-inch fluted tart pan with a removable bottom; set aside.
  4. In a large saucepan, combine the cornstarch, ginger if desired and remaining sugar.
  5. Stir in the chopped strawberries and water.
  6. Bring to a boil; cook and stir for 2 minutes.
  7. Reduce heat; simmer, uncovered, for 4-6 minutes or until thickened.
  8. Cool for 30 minutes.
  9. Pour into crust.
  10. Cover and refrigerate 2 hours or until set.
  11. Arrange sliced berries over filling.
  12. In a small microwave-safe bowl, heat jam on high for 15-20 seconds or until pourable; brush over berries.
  13. Remove sides from tart pan.
  14. Top with whipped cream, if desired.
  15. Refrigerate until ready to serve.
  16. Enjoy!

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