Mandarin Ginger Cream Tart This festive holiday tart is sweet and delectable. Dessert Mandarin Ginger Cream Tart Mandarin Ginger Cream Tart thumbnail Preparation Time: 30 minutes Total time: 40 minutes 12 Servings Ingredients: 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, Instructions: 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.
3351

Mandarin Ginger Cream Tart

Prep Time 30 minutes
Total Time 40 minutes
Difficulty 1.0 Easy
Calories Per Servings 190 Calories
Servings 12
Nutrition facts Nutrition facts

About

This festive holiday tart is sweet and delectable.

Ingredients 9

Ingredients

1 can (11 or 15 oz.) DOLE® Mandarin Oranges, drained
2 cups (about 30 cookies) gingersnap cookie crumbs
1 tablespoon packed brown sugar
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

Steps

STEP1
Ingredients

1 can (15 oz.) DOLE Mandarin Oranges, drained
2 cups gingersnap cookie crumbs, finely ground (about 30 cookies)

Direction

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.

STEP2
Ingredients

2 cups ground gingersnap crumbs
1 tbsp. packed brown sugar
1 egg, lightly beaten
4 tbsp. unsalted butter, melted and cooled slightly

Direction

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.

STEP3

Direction

Bake 15 minutes on baking sheet.  Remove from oven; allow to cool completely on a wire rack

STEP4
Ingredients

1 box (4 servings) vanilla instant pudding
1-3/4 cups cold milk
3/4 cup frozen whipped topping, thawed
reserved orange slices
1 tbsp. candied ginger, chopped

Direction

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.

View & Leave Comments
comments powered by Disqus