Ginger-Strawberry Tart

Crystalized ginger and a gingersnap crust embellish fresh strawberries in this lovely dessert recipe.

Ginger-Strawberry Tart
Servings: 8 Prep 30 mins Chill 2 hrs Cook 8 mins 30 seconds


  • 30 gingersnap cookies
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 quart strawberries, hulled and chopped
  • 1 teaspoon chopped crystallized ginger
  • 3 cups strawberries, hulled and thinly sliced
  • 3 tablespoons seedless strawberry jam
  • 5 sprigs mint for garnish

Make It


1. In food processor, pulse cookies and sugar until cookies are finely crushed; pulse in butter until moistened. Press over bottom and up sides of a 9-inch square or round tart pan with removable bottom.


2. In medium-size saucepan, combine sugar and cornstarch. Add water, chopped strawberries and crystallized ginger. Cook, stirring constantly, over medium-high heat until strawberries break down and mixture boils and thickens, about 8 minutes. Let cool slightly, about 30 minutes.

3. Pour cooled filling into crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours until set.


4. Place sliced berries on top of filling, overlapping slightly. Place jam in small glass cup; microwave on high for 30 seconds. Brush over sliced berries; garnish with mint. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 308, Fat, total (g): 13, chol. (mg): 24, sat. fat (g): 6, carb. (g): 47, fiber (g): 3, pro. (g): 2, sodium (mg): 130, Percent Daily Values are based on a 2,000 calorie diet.