CRANBERRY GINGER TART
I love desserts that look this impressive but are actually simple to make. This almond-crusted tart will charm guests, especially when served with fresh, orange-infused whipped cream. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool on a wire rack., Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture., Spread cranberry mixture into prepared crust. Bake at 375° for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange zest; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator.
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Durjoy Barua
[email protected]This tart is a must-try for any cranberry lover. The cranberry-ginger filling is tart and sweet, and the pecan crust is flaky and buttery. I highly recommend this recipe.
Lebogang Mokwape
[email protected]This tart is so easy to make and it's always a hit with my family and friends. The cranberry-ginger filling is tart and sweet, and the pecan crust is flaky and buttery. I highly recommend this recipe.
Jerome Bahago
[email protected]I love this tart! The cranberry-ginger filling is so creamy and flavorful, and the pecan crust is the perfect complement. I highly recommend this recipe.
Red Pen
[email protected]This tart is the perfect dessert for any occasion. The cranberry-ginger filling is tart and sweet, and the pecan crust is flaky and buttery. I highly recommend this recipe.
Delowar Hussen
[email protected]I made this tart for a party and it was a huge success. Everyone loved it! The cranberry-ginger filling was tart and sweet, and the pecan crust was flaky and buttery. I highly recommend this recipe.
jack etrer
[email protected]This tart is so easy to make and it tastes delicious. The cranberry-ginger filling is creamy and smooth, and the pecan crust is flaky and buttery. I highly recommend this recipe.
John Ore
[email protected]This tart is amazing! The cranberry-ginger filling is the perfect balance of tart and sweet, and the pecan crust is flaky and buttery. I highly recommend this recipe.
Dilu Bamrel1
[email protected]I've made this tart several times now and it's always a hit. It's the perfect dessert for any occasion. The cranberry-ginger filling is tart and sweet, and the pecan crust is flaky and buttery. I highly recommend this recipe.
Imran Shah
[email protected]This tart is so delicious and festive. I love the combination of cranberries and ginger. The filling is creamy and smooth, and the crust is flaky and buttery. I highly recommend this recipe.
Hunter Hamilton
[email protected]I made this tart for Thanksgiving and it was a huge success. Everyone loved it! The cranberry-ginger filling was perfectly tart and sweet, and the pecan crust was the perfect complement. I will definitely be making this tart again.
Razor Ma'razor
[email protected]This tart is so easy to make and it's always a hit with my friends and family. I love that I can use fresh or frozen cranberries, depending on what I have on hand. The filling is always creamy and delicious, and the crust is flaky and buttery.
Sushmita Thharu
[email protected]I'm not usually a fan of cranberry desserts, but this tart changed my mind. The ginger adds a nice spicy kick that balances out the sweetness of the cranberries. I also love the pecan crust. It's so nutty and buttery.
Hafiz Mazhar
[email protected]I've made this tart twice now and it's become a family favorite. The first time I made it, I used fresh cranberries and the second time I used frozen cranberries. Both times, the tart was delicious. The filling is so creamy and flavorful, and the cru
lipz Og
[email protected]This cranberry-ginger tart was an absolute delight! The combination of tart cranberries and spicy ginger was perfectly balanced, and the crust was flaky and buttery. I followed the recipe exactly and it turned out beautifully.