Gingersnap Lemon Pudding Tarts Recipes

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

LEMON-GINGER TART

Steps:

• Make the crust: Heat the oven to 350 degrees.
• Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
• Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
• Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
• Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.

LEMON-GINGER REFRIGERATOR ROLL

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spread about 1-1/2 tsp. pudding mixture onto each cookie. Stack cookies, then stand on edge on platter. Frost with remaining pudding mixture.
• Refrigerate 8 hours. Cut into diagonal slices to serve.

LEMON PUDDING WITH RASPBERRIES AND GINGERSNAPS

Steps:

• In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
• In a large saucepan, combine sugar and cornstarch.
• Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
• Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
• Return entire mixture to the pot and heat 1 minute more.
• Remove from heat and stir in butter, lemon juice,and the lemon zest.
• Transfer to a medium sized bowl, cool to room temperature; about one hour.
• In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
• Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
• To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
• Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
• Repeat the layering twice more.
• Garnish the top layer with raspberries.
• Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.

GINGERSNAP LEMON PUDDING TARTS

Steps:

• Heat oven to 350ºF.
• Combine crushed gingersnaps and butter; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.
• Bake 8 to 10 min. or until golden brown. Cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in lemon juice, then 1/4 cup COOL WHIP. Refrigerate until ready to use.
• Spoon pudding mixture into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag. Use to pipe pudding mixture into tart shells.
• Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

FRESH FRUIT TART WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°F.
• For Crust:.
• In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
• For Filling:.
• Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
• Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.