| RASPBERRY N' GINGER CREAM TART |
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Serves 6 to 8Tart Shell 2 cups ground shortbread cookies 1/4 cup sugar 3 tablespoon very cold Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick (place Crisco in freezer for 15-20 minutes to get cold) Raspberry Filling 1 -1/2 teaspoons unflavored gelatin 2 tablespoons milk 1/3 cup very finely chopped crystallized ginger 1/4 cup sugar 1 teaspoon fresh lemon juice 1/8 teaspoon salt 2 cups heavy cream, divided 3/4 cup sour cream 2 pints fresh raspberries Confectioners' sugar Tart Shell Preheat oven to 350ºF. Blend shortbread cookies, sugar and Butter Flavor Crisco in food processor until mixture begins to clump together. Press onto bottom and up sides of a 10-inch removable bottom tart pan. Bake in the middle of the oven for about 15 minutes or until edges are lightly browned. Cool on rack. Raspberry Filling Place 2 tablespoons milk in sauce pan; sprinkle gelatin over milk and let stand one minute to soften. Add ginger, sugar, lemon juice, salt and 1 cup of heavy cream. Cook over moderate heat, stirring until gelatin and sugar are dissolved, about 6 to 7 minutes. Cool to room temperature, about 1 hour. Whisk sour cream into the gelatin ginger until smooth and incorporated. Beat remaining cup of heavy cream in a bowl with electric mixer, until it just holds soft peaks. Gently fold ginger milk into heavy cream until well combined. Pour into crust and chill until set, at least 8 hours. Cover the top of tart with fresh raspberries and a dusting of powdered sugar just before serving. |
