Ingredients

Scale

1 1/2 cups gingersnap cookie crumbs (around 8 ounces of cookies)
4 tablespoons salted butter, melted and cooled
2 tablespoons good quality golden rum
2 tablespoons chopped crystallized ginger (see Note)
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 (one pint container), dried with paper towel if needed

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Instructions

Preheat oven to 350 degrees. Line the bottom of a 9-inch tart tin (with a removable bottom) with a circular piece of parchment paper or grease a 9-inch pie pan.
In a medium mixing bowl, use your hands to combine cookie crumbs with the melted butter and the rum. Press into the bottom and up the sides of the prepared pan. Place the pan on a cookie sheet and bake for 10 minutes, or until set. Remove from oven, sprinkle crystallized ginger over the top of the crust, and set aside to cool.
Using an electric mixer with the whisk attachment, beat together the mascarpone cheese, sugar, lemon juice, and Limoncello until well blended and uniformly smooth. Fold in lemon zest with a spatula (it gets hung up on the whisk, so don’t use the machine).
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 into an even layer. Arrange blueberries evenly over the filling, pressing down lightly so they stay in place. Cover with plastic wrap and refrigerate for at least one hour (up to eight hours).
To serve, gently and carefully remove sides of the tart pan. Lightly dust with powdered sugar and slice into 8 pieces.

Notes

Slicing Tip: For easier slicing, place the tart in the freezer for 15 to 20 minutes just before serving.

Note on crystallized ginger: Can be found in the spice section of major grocery stores or ordered online. It comes chopped, but I chop it even smaller.

Note on Limoncello: An Italian lemon liqueur, it’s available at most liquor stores. You can substitute Cointreau or Grand Marnier, or omit altogether.

Note on mascarpone cheese: Can substitute cream cheese, but the texture will be slightly firmer and the flavor tangier. Use full-fat for the best result.

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, 2nd printing
Category: Desserts, easy entertaining
Method: no bake filling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 352
Sugar: 23.6 g
Sodium: 108.8 mg
Fat: 23.3 g
Saturated Fat: 13.3 g
Carbohydrates: 30.9 g
Fiber: 1.4 g
Protein: 3 g
Cholesterol: 64 mg