Mandarin Ginger Cream TartThis festive holiday tart is sweet and delectable.Dessert
Preparation Time: 30 minutes
Total time: 40 minutes
1 can (11 or 15 oz.) DOLE® Mandarin Oranges, drained,
2 cups (about 30 cookies) gingersnap cookie crumbs,
1 tablespoon packed brown sugar,
1 egg(s), lightly beaten,
4 tablespoons unsalted butter, melted and cooled slightly,
1 box (4 servings) vanilla instant pudding,
1-3/4 cups cold milk,
3/4 cup frozen whipped topping, thawed,
1 tablespoon chopped candied ginger,
Step 1: Preheat oven to 350°F. Drain mandarin oranges; reserve 12 slices. Chop remaining oranges; set aside. Break up gingersnap cookies in a food processor and process until finely ground.
Step 2: Combine gingersnap crumbs, brown sugar, egg and melted butter in bowl; combine well. Form crust in a 9-inch tart pan with removable bottom. Freeze 15 minutes; remove from the freezer, puncture bottom of the crust with a fork. Line bottom of tart with parchment or foil, fill with pie weights.
Step 3: Bake 15 minutes on baking sheet. Remove from oven; allow to cool completely on a wire rack
Step 4: Stir together pudding and milk until slightly thickened. Layer chopped mandarin oranges on bottom of tart shell; pour filling in tart shell. Cover; refrigerate 2 hours or until set. Remove from refrigerator at least 30 minutes before serving. Garnish with thawed whipped topping, reserved orange slices and chopped candied ginger.