Gingered Key Lime-White Chip Cookie Tart |
|
 |
Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
Refreshing and elegant this Gingered Key Lime-White Chip Cookie Tart is the perfect ending to a springtime dinner. Ingredients:
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup unsalted butter, softened |
1 cup granulated sugar |
2/3 cup powdered sugar |
1 large egg |
1 teaspoon almond extract |
2 cups white chocolate chips, divided |
1 1/4 cups sliced almonds, toasted, divided |
1/4 cup finely chopped crystallized ginger |
1/3 cup key lime juice |
1 drop green liquid food coloring |
1 teaspoon unflavored gelatin |
1 (8 ounce) package cream cheese, softened |
1/2 cup granulated sugar |
lime slices or fresh lime zest |
Directions:
1. FOR CRUST:.
2. PREHEAT oven to 375°F Grease 14-inch pizza pan.
3. Combine flour, baking soda and salt in small bowl.
4. Beat butter, granulated sugar and powdered sugar in large mixer bowl.
5. Beat in egg and almond extract.
6. Gradually bet in flour mixture until well blended.
7. With clean hands, mix in 1 1/2 cups chips, 1 cup almonds and ginger.
8. Spread dough evenly on bottom of prepared pan; build up sides of dough at edge of pan. Place piece of foil on rack below pan to catch drippings.
9. Bake for 22 to 25 minutes or golden brown. Cool completely in pan on wire rack.
10. FOR LIME FILLING:.
11. Combine lime juice and food coloring. Sprinkle gelatin over juice mixture.
12. Let stand at least 10 minutes.
13. Beat cream cheese and sugar in small mixer bowl until smooth.
14. Gradually beat in juice mixture on low speed.
15. Spoon filling over tart, leaving edges uncovered (filling will be thin). Refrigerate for 2 hours or until filling is set.
16. Place remaining chips in small, heavy-duty plastic bag.
17. Microwave on MEDIUM-HIGH (70%) power for 1 minute; knead.
18. Microwave at additional 10- to 20-second intervals, kneading until smooth.
19. Cut small hole in corner and bag and squeeze to drizzle over filling.
20. Sprinkle with remaining almonds.
21. Garnish with lime slices.
|
|