Crystalized ginger and a gingersnap crust embellish fresh strawberries in this lovely dessert recipe.

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Ingredients

Crust:

Filling:

Topping:

Directions

Crust:

  • In food processor, pulse cookies and sugar until cookies are finely crushed; pulse in butter until moistened. Press over bottom and up sides of a 9-inch square or round tart pan with removable bottom.

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Filling:

  • In medium-size saucepan, combine sugar and cornstarch. Add water, chopped strawberries and crystallized ginger. Cook, stirring constantly, over medium-high heat until strawberries break down and mixture boils and thickens, about 8 minutes. Let cool slightly, about 30 minutes.

  • Pour cooled filling into crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours until set.

Topping:

  • Place sliced berries on top of filling, overlapping slightly. Place jam in small glass cup; microwave on high for 30 seconds. Brush over sliced berries; garnish with mint. Makes 8 servings.

Nutrition Facts

308 calories; 13 g total fat; 24 mg cholesterol; 130 mg sodium. 47 g carbohydrates; 2 g protein;

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