This show-stopping Lemon Ginger Blueberry Tart starts with a gingersnap-rum crust that’s filled with a creamy, lemon-y mixture and topped with fresh blueberries. Yum!

 

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!

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Gingersnap crusted tart filled with creamy lemony filing and topped with blueberries

Lemon Ginger Blueberry Tart

This show-stopping Lemon Ginger Blueberry Tart starts with a gingersnap-rum crust that’s filled with a creamy, lemon-y mixture and topped with fresh blueberries. Yum!

  • Yield: 8 servings 1x

Ingredients

Scale

1 1/2 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

3/4 cup heavy whipping cream

1 3/4 to 2 cups fresh blueberries

Instructions

  1. 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.
  2. 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.
  3. Using an electric mixer, beat together the mascarpone cheese, sugar, lemon juice and Limoncello until well blended and uniformly smooth. Fold in lemon zest.
  4. 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.
  5. 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.

Notes

Limoncello, an Italian lemon liqueur, is available at most liquor stores. You can substitute with Cointreau or Grand Marnier or omit altogether.

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.

  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Category: Desserts, easy entertaining

 

Gingersnap crusted tart filled with creamy lemony filing and topped with blueberries

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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Comments

  1. These sound so delicious! I really need to get a tart tin as there are so many tart recipes I want to try and make myself. Thank you for sharing at “Foodie Friday”.

  2. What a gorgeous tart! It looks delicious! I am certain that would disappear very quickly in our house! Sharing on my Facebook page tomorrow morning and sending lots of foodie love your way! 🙂 Hope you are having a great week!