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Ingredientes
- 2 1/2 c. gingersnaps - (abt 7 ounce)
- 1 piece ginger root - (2" long) chopped
- 3 Tbsp. unsalted butter melted
- 2 Tbsp. light brown sugar
- 8 ounce regular or possibly light cream cheese room temperature
- 1/3 c. granulated sugar
- 1 Tbsp. grated lemon zest
- 2 tsp lemon juice
- 1 1/2 tsp lemon extract
- 1/2 c. whipping cream
- 1 pt fresh raspberries for serving
Direcciones
- Grease an 8-inch fluted tart pan with a removable bottom. Set it aside.
- Grind the gingersnaps in a food processor to crumbs. Combine the crumbs, ginger, butter and brown sugar in the processor till well combined. Transfer the mix to the tart pan, pressing it into the bottom and up sides to create an even crust (work through plastic wrap to make this easier). Place the shell in the freezer.
- Meanwhile, place the cream cheese and sugar in the bowl of an electric mixer; beat them till fluffy. Add in the lemon zest, lemon juice and lemon extract; beat till combined.
- Whip the cream to stiff peaks, then fold it into the cream cheese mix. Spoon the mix into the prepared crust; use a spatula to make a decorative surface. Return the tart to the freezer till hard, at least 1 1/2 hrs. (This can be frzn up to 1 month, wrapped airtight.)
- To serve, let the tart rest at room temperature 30 min. Carefully remove the rim of the pan. Place the tart on a serving platter and surround it with the raspberries.
- This recipe yields 6 to 8 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 440 | |
| Calories from Fat 128 | 29% |
| Total Fat 14.59g | 18% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 488mg | 20% |
| Potassium 329mg | 9% |
| Total Carbs 73.62g | 20% |
| Dietary Fiber 4.1g | 14% |
| Sugars 28.22g | 19% |
| Protein 4.81g | 8% |
