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–+ servings
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5 from 1 vote

Ginger Cream Torte

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!
Prep Time30 minutes
Cook Time15 minutes
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 ( see note above)
  • ¼ cup sugar
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon salt
  • 2 cup 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).
  • 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!

Notes

This Ginger Cream Tart recipe first appeared in Epicurious and called for ½ cup of crystallized ginger.  They also did not strain the ginger out. 
Variation:  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.
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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