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OxfordPress.com

Ginger Cream Tart With Raspberries

This recipe from Gourmet magazine was a hit at a party. It is rich, so cut it into small servings. It's best made in a 10-inch tart pan, but you could use a pie pan.

Makes 8 to 10 servings

Tart shell:
2 cups ground shortbread cookies *
1/4 cup sugar
3 tablespoons cold, unsalted butter, cut into pieces

Filling:
1 1/2 teaspoons unflavored gelatin
2 tablespoons milk
1/2 cup crystallized ginger, finely chopped
1/4 cup sugar
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups whipping cream, divided
3/4 cup real sour cream
2 cups fresh raspberries for garnish

Preheat oven to 350 degrees.

Blend the ground shortbread cookies, sugar and butter in a food processor until mixture begins to clump together. Press onto the bottom and up the side of a 10-inch tart pan with a removable bottom. Bake in the middle of oven for 15 minutes. Cool in pan on a wire rack.

Sprinkle gelatin over milk in a small saucepan and let stand 1 minute to soften. Add the ginger, sugar, lemon juice, salt and 1 cup of the cream. Cook over moderate heat, stirring, until sugar and gelatin are dissolved. Cool to room temperature, about 1 hour.

Whisk sour cream in a large bowl until smooth. Using an electric mixer, beat remaining 1 cup heavy cream in another bowl until it holds soft peaks. Fold into the sour cream. Gently fold the ginger milk into the whipped cream until well combined. Pour into crust and chill, covered, until set, at least 8 hours and up to 1 day. Arrange raspberries on top and dust with powdered sugar, if desired.

* I used two 5 1/3-ounce packages of Walkers shortbread, ground in a food processor. Or try the Highland Pride brand available at Trader Joe's.