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–+ servings
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5 from 1 vote

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!
Prep Time30 minutes
Cook Time15 minutes
Chill time8 hours
Total Time8 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 542kcal
Author: Carolyn Hetke

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