STRAWBERRY GINGER TART

Strawberry Ginger Tart image

"This tart heralds lazy summer days when strawberries are at their sweetest and juiciest. It's entirely customizable, too. You can substitute any refrigerated cookie dough for the crust." -Chantal Bourbon, Montreal, Quebec

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/4 cup butter, softened
2/3 cup sugar
1 large egg white
1 tablespoon minced fresh gingerroot
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
FILLING:
1 package (8 ounces) reduced-fat cream cheese
3 tablespoons confectioners' sugar
2 tablespoons 2% milk
4 cups halved fresh strawberries
GLAZE:
1/4 cup seedless strawberry jam
1 tablespoon crystallized ginger, finely chopped

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and ginger. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. tart pan., Bake at 350° for 12-15 minutes or until edges are lightly browned. Sprinkle with chips. Bake 4-5 minutes longer or until chocolate is melted; spread over crust. Cool on a wire rack., In a small bowl, beat the cream cheese, confectioners' sugar and milk until smooth; spread over chocolate. Top with strawberries. In a small microwave-safe bowl, microwave jam in 10-second intervals until melted; brush over strawberries. Sprinkle with ginger. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 293 calories, Fat 12g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 201mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.