Gingered Strawberry Tart – a delicious recipe with cookies, sugar, butter, cornstarch, fresh strawberries, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Pulse cookies in a food processor until finely ground. Add 2 tablespoons sugar and melted butter; pulse until blended. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom. Place on a
2
; bake until lightly browned, 8-10 minutes. Cool completely.
3
In a large saucepan, mix cornstarch and remaining sugar until smooth. Add chopped strawberries, water and, if desired, ginger. Bring to a boil, stirring occasionally; cook and stir 2 minutes. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Cool 30 minutes. Pour into crust. Refrigerate, covered, until set, about 2 hours.
4
Arrange sliced strawberries over top. In a microwave, warm jam until melted; brush over berries.
707
kcal
Calories
18
g
Fat
139
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 24 gingersnap cookies (about 6 ounces), 2 tablespoons plus 1/3 cup sugar, divided, 1/4 cup butter, melted, 2 tablespoons cornstarch, and more.
Yes, Gingered Strawberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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