Recipe by Crisco Baking Sticks®
"This entrancing fruit topped tart has a home made ginger snap crust and a creamy filling underneath a glorious pile of fresh fruit."
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ground gingersnap cookies
Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
cream cheese, softened
sliced fresh strawberries
kiwi, peeled and sliced
orange, peeled and segmented
SMUCKER'S® Apricot Preserves
I made individual tarts. Instead of crushing the biscuits to make a crust, I used whole biscuits, warmed in a slow oven for 5 - 10 minutes, and then pressed the biscuits into small round patty-cake tins. This made heaps of individual tarts that were gone in a flash at our get together. Fantastic for a crowd...great finger-food. Even my mum, who hates cream cheese loved them. Excellent Recipe. Thanks.
This tart was not what I expected. The ginger snap crust was perfect, but the filling was not the right consistency. It needed to be a bit firmer and fluffy. Instead of using whipping cream, I think whipped cream topping (such as a container of Cool Whip) should have been used instead. For the finish, I needed cornstarch to thicken the apricot preserves, to create a firm, shiny glaze over the fruits. I'll stick to using the recipe for Fruit Pizza I I, but with the ginger snap crust instead.
I started using this recipe about 4 years ago and my family won't let me stop making it :). One BIG tip: If you can avoid the Nabisco gingersnaps you'll be much happier. They're easy to find but almost impossible to crush. The brand I've found the most crush friendly (and tasty) are Anna's. I've found them at Longs/Walgreens/Cost Plus World Market and it looks like more places are starting to carry them. It'll take about a box and a half to make one crust (depending on how thick you want it). I vary the fruit topping by what's in season and I just heap it on.
I made this with a pre-made graham cracker crumb crust and it was a total hit! It didn't even turn out right... my cream cheese wasn't soft enough and I added the heavy cream too early, so there were little lumps. I also didn't know when to stop whipping, so I'm sure it could have been lighter and fluffier. I also used peach preserves instead of apricot. As I said, even with all the mistakes, everyone still loved it!
Perfect ending to our Father's Day celebration! I only have an 11" tart pan so just upped the ingredients a little on everything and it worked out with no problems. Also changed the fruit, using strawberries, kiwi, blackberries and raspberies. The gingersnap crust is wonderful and I am planning on using it when preparing cheesecakes. This will be a repeat at our home. Thanks for sharing!
Yummy! I brought this to a dinner party and everyone loved it, especially the gingery crust. Note if you use soy milk you have to decrease the amount of milk and thicken up the pudding with some cornstarch. Turns out you can't make pudding set up as well with soy milk unless these adjustments are made. The lactose intolerant folks at the party were appreciative!
This is wonderful. I used strawberry jam for the glaze, and some seasonal fruits (peach, nectarine, raspberry and blueberry). Later, I also made another batch of the filling and spread it between spice cookies for little sandwiches - awesome.
I made this to have as dessert with a chicken caesar salad and my whole family
raved about how good it was. I would recommend using a food processor to
make the gingersnap crumbs or use fresh ginger snaps as the ones I bought
at the store were very hard and not easily crushed using a rolling pin. I'm making
it again for a 4th of July dessert using patriotic colors on the top.
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