Cookie crumb crust makes this almost no bake. The ginger cream is to die for and you can showcase whatever fruit is in season on top!
I have made this with blueberries and raspberries and now strawberries. I saw the most beautiful strawberries at the market. I didn’t know what I would make but I was getting them! I mean… look at this…would you pass these up?
This is a fantastic make ahead dessert! It needs to sit at least 8 hours. I like to get my detail work out of the way before noon. So for me -making this in the morning is a bonus! You can make it the day ahead of serving if you like. The ginger cream includes gelatin so the whipped cream holds its form really nicely.
This Ginger Cream Tart recipe first appeared in Epicurious and called for 1/2 cup of crystallized ginger. They also did not strain the ginger out. I like a more subtle ginger flavour but if you are a ginger fan you can go with the original approach.
The cookie crumb crust is really easy to make. You just process the cookies, butter and sugar and press into a spring form pan. Bake for 15 minutes and you are done with your oven. The ginger cream uses your stove top briefly.
You can put whatever fruit is in season on top of this. I had to cut around the strawberries carefully. Smaller fruits like blueberries or raspberries make cutting and serving a tad easier. You could halve your strawberries or even slice them if you want. Fresh blackberries would be good as well. Next time I may try fresh peach slices. I will have to run them through a water bath with lemon juice so they don’t turn brown and would just top the torte before I serve it. Strawberries and other fruit would be more forgiving as far as making ahead!