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I love ginger, and this tart really showcases it with gingersnap cookies in the crust and crystallized ginger in the filling. In creating this recipe, I also wanted lots of lemon flavor without having to use copious amounts of sugar to balance it. Adding Limoncello together with mascarpone cheese (similar to, but sweeter than cream cheese) offered the perfect solution.
Serving size: 8
- 1½ cups gingersnap cookie crumbs (8 to 10 ounces of cookies)
- 4 tablespoons butter, melted
- 2 tablespoons good quality golden rum
- 2 tablespoons chopped crystallized ginger
- 8 ounces mascarpone cheese (see Note)
- 1 cup powdered sugar, sifted (plus more for dusting the top)
- 4 to 5 tablespoons fresh lemon juice (to taste)
- 2 tablespoons Limoncello (see Note)
- 1 heaping tablespoon lemon zest
- ¾ cup heavy whipping cream
- 1¾ to 2 cups fresh blueberries
- Preheat oven to 350 degrees. Line the bottom of a 9-inch tart tin with a circle of parchment paper or grease a 9-inch pie pan.
- In a medium mixing bowl, use your hands to combine cookie crumbs with the butter and the rum. Press into the bottom and up the sides of the prepared pan. Place pan on a cookie sheet and bake for 10 minutes, or until set. Sprinkle crystallized ginger over the top of the crust and set aside to cool.
- Using an electric mixer, beat together the mascarpone cheese, sugar, lemon juice and Limoncello until well blended and uniformly smooth. Fold in lemon zest. In a separate mixing bowl, whip the cream until stiff peaks form. Fold whipped cream into the mascarpone mixture. Drop dollops of the mascarpone-cream mixture onto the crystallized ginger and spread evenly across the bottom of the tart pan. Arrange blueberries evenly over the filling, pressing down lightly. Refrigerate for at least one hour (up to eight hours). Dust with powdered sugar just before serving.
If you can’t find mascarpone cheese, substitute cream cheese and reduce the lemon juice by up to one tablespoon.
Make ahead: Tart can be made earlier in the day and refrigerated until serving.