CRANBERRY GINGER TART

Cranberry Ginger Tart image

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 14

2 cups ground almonds
1/4 cup butter, melted
2 tablespoons sugar
FILLING:
2 cups fresh or frozen cranberries
2 teaspoons cornstarch
1 teaspoon minced fresh gingerroot
3 large egg whites
3/4 cup confectioners' sugar
TOPPING:
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/2 teaspoon grated orange zest
1/4 cup finely chopped crystallized ginger

Steps:

In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool on a wire rack., Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture., Spread cranberry mixture into prepared crust. Bake at 375° for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange zest; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator.

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