Ginger Berry Tart

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1 stick of Challenge Butter, melted

• 25 gingersnap cookies

• ½ cup of chopped pecans

• 8 ounces of softened Challenge Cream Cheese

• ½ cup of sugar

• 2 teaspoons of vanilla

• 1 cup of mandarin oranges, drained

• 1 ½ cup of sliced strawberries

• 1 cup of blueberries

• 1 ¼ cup of a clear juice (white grape juice, apple juice, juice from mandarin oranges…)

• ¼ ounce package of unflavored gelatin

•  

 

Directions

• Preheat oven to 350 degrees.

 

• Add melted butter to a 10 ½ x 2 round tart pan. Place gingersnaps into a large freezer zipper bag and crush cookies to create crumbs using a rolling pin. Add cookie crumbs and pecans to pan with melted butter and mix until well coated. Press crumb mixture evenly in bottom of pan to form a crust. Place into oven to set crust, about 8-10 minutes or until butter starts to bubble-do not over bake! Remove from oven and let cool.

 

• Using a mixer, combine cream cheese, sugar and vanilla. Spread over cooled crust.

 

• In a sauce pan, combine juice and gelatin. Place over medium heat constantly stirring until gelatin is dissolved. Remove and let cool for about 10 minutes.

 

• Arrange fruit on top of cream cheese in desired pattern. Pour cooled gelatin mix over fruit and refrigerate until set and chilled, about 2 hours.

 

Creates 12 servings

 

For more recipes like this, visit www.Challengedairy.com