Cookie crumb crust makes this Ginger Cream Torte almost no-bake. The ginger cream is to die for, and you can showcase whatever fruit is in season on top!
What Makes This Recipe Special?
- The custard here is like a light cheesecake with a heavenly, mild ginger flavour.
- You can showcase any fruit that is in season. No need to turn it into a glaze, but you could use any of your favourite cheesecake toppings if you like.
- It needs to rest about 8 hours so you can make it well ahead of when you plan to serve it- either early in the day or the day before!
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Ingredients and Substitutions
- Crystallized ginger - I get mine at The Bulk Store, but you can get it from Amazon if you can't find it locally. I like a subtle ginger flavour so I only used ¼ cup. If you are a real ginger fan you can go with ½ cup. You can also substitute ½ to 1 teaspoon of ground ginger.
- Shortbread cookies- plain shortbread cookies make for a rich, neutral crust. You could substitute any sturdy vanilla wafer.
- Dairy - you need the richness (and whip-ability) of 35% cream. For the sour cream, you could use regular or light, since the gelatin will provide the structure for the custard.
How To Make It
- The base is quick. After processing the cookies into crumbs with the butter and sugar, you press it into the bottom of a spring form pan and bake for 15 minutes. Let it cool before pouring in the filling.
- Next, you will make the ginger cream by warming the ginger with the cream, sugar, lemon and salt. Let the mixture sit to cool, and the cream will take on a subtle ginger flavour. I like to strain the minced ginger out to make a smooth custard, but you don't have to.
- Then you whip the remaining cream and combine it with sour cream and mix it with the cooled ginger cream. Pour it over the base and refrigerate until it is set. 8 hours is recommended. (I think you could probably get away with 4 hours or so but I seem to always make it the day before I serve it so I haven't tried it.)
- Top with your fresh fruit after the custard has set.
- I have used raspberries, blueberries and strawberries with great success. If you want to use fresh peaches you should rinse them in a water bath with some lemon juice to prevent browning.
- This keeps well in the fridge for a few days.
Wine Pairing
While dessert doesn't typically call for wine pairing, if I make this for a celebration, I often will serve it with a small glass of Framboise (raspberry sweet wine).
Related Recipes
Ginger Cream Torte
A cookie crumb crust makes this Ginger Cream Torte almost no-bake. The ginger cream is a subtle twist to a creamy, custard-like base and you can showcase whatever fruit is in season on top!
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin Facebook TextServings: 8 servings
Ingredients
Crust
- 2 cups short bread cookie crumbs (about 10 oz of cookies)
- ¼ cup sugar
- 3 Tbsps cold unsalted butter
Filling & Topping
- 1 ½ teaspoon gelatin
- 2 Tbsps milk
- ¼-1/2 cup crystallized ginger finely diced . I use ¼ cup. ( see Note 1 to sub ground ginger).
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
- ¾ teaspoon salt
- 2 cups 35% cream (divided 1 cup + 1 cup)
- ¾ cup sour cream
- 2 cups fresh fruit
Instructions
Crust
- Preheat oven to 350 degrees.
- Spray a 10" spring form pan with cooking spray.
- Pulse the cookies, sugar and cold butter in a food processor until finely ground. Press evenly into the bottom of the spring form pan.
- Bake 15 minutes then allow to cool.
Filling & Topping
- In a sauce pan add ginger, sugar, lemon juice, salt and 1 cup of whipping cream. Heat over medium heat.
- Sprinkle the gelatin over the 2 Tbsps milk and allow to sit 1 minute. Add to the sauce pan mixture and stir well until sugar is dissolved.
- Remove from the stove and strain into a bowl. Discard the ginger pieces. Allow to cool.
- Whisk the sour cream until it is smooth. Beat the other cup of whipping cream til soft peaks form. Gently fold the whipped cream into the sour cream. Fold in the cooled ginger mixture.
- Pour cream mixture into the cooled crust, cover and refrigerate at least 8 hours. (Can be made the day before). See Note 2.
- Remove spring form side and with a spatula gently transfer the torte to a serving plate. Clean your fresh fruit and position evenly over the top of the torte. Serve and enjoy!
- Leftovers keep well refrigerated.
Notes
1. You can substitute 1 teaspoon of ground ginger for every ½ cup of candied ginger. So in this recipe, go with ½ to 1 teaspoon of ground ginger to taste.
2. You are really just waiting for the custard to set. You could check it after 4 hours if desired.
Wine Pairing
A Framboise dessert wine makes a wonderful accompaniment to this dessert.
Nutrition
Calories: 542kcal | Carbohydrates: 44g | Protein: 5g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 257mg | Potassium: 76mg | Fiber: 1g | Sugar: 24g
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