Ginger Cream Torte
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
15minutes 8hours
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
15minutes 8hours
Ingredients
Crust
Filling & Topping
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. Spray a 10″ spring form pan with cooking spray.
  3. Pulse the cookies, sugar and cold butter in a food processor until finely ground. Press evenly into the bottom of the spring form pan.
  4. Bake 15 minutes then allow to cool.
Filling & Topping
  1. In a sauce pan add ginger, sugar, lemon juice, salt and 1 cup of whipping cream. Heat over medium heat.
  2. 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.
  3. Remove from the stove and strain into a bowl. Discard the ginger pieces. Allow to cool.
  4. 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.
  5. Pour cream mixture into the cooled crust, cover and refrigerate at least 8 hours. (Can be made the day before).
  6. 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!
Recipe Notes

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.  If you like a stronger ginger flavour.

 

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