Blueberry-White Chocolate Cream Ginger Tart

Create a sweet new cookie dessert using Pillsbury® sugar cookie dough, cream cheese and fresh blueberries!

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Servings 8

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( 10 ) Ratings

10 Ratings

5 Stars 13%

4 Stars

3 Stars 13%

2 Stars 13%

1 Stars 20%

Member Reviews ( 2 )

25317d0d-01e6-4cdf-a5de-b03374aa4593

Bake-Off® Contest 45, 2012

Alice Wilson

Fairport, New York

ingredients 11
Prep Time 20 min
Total Time 2 hr 20 min

Ingredients

1: roll Pillsbury® refrigerated sugar cookie dough

1/4: cup Pillsbury BEST® All Purpose Flour

1: tablespoon McCormick® Ground Ginger

1: tablespoon McCormick® Crystallized Ginger

1: teaspoon McCormick® Ground Cinnamon

1: teaspoon McCormick® Ground Nutmeg

1: bag (12 oz) Hershey’s® premier white baking chips

1: package (8 oz) cream cheese, softened

1/4: cup heavy whipping cream

2: teaspoons grated lemon peel

2: cups fresh blueberries

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Directions

1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12-inch pizza pan with Crisco® Original No-Stick Cooking Spray.
2 In medium bowl, break up cookie dough. Add flour, ground ginger, crystallized ginger, cinnamon and nutmeg. Mix with wooden spoon or knead with hands, until well blended. Press dough evenly in bottom of pan.
3 Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
4 In medium microwavable bowl, microwave white chips on High 1 minute to 1 minute 45 seconds, stirring every 30 seconds, until smooth. Add cream cheese, cream and lemon peel; beat with electric mixer on medium speed until smooth. Spread mixture over cooled crust. Arrange blueberries over cream cheese mixture; press into filling.
5 Refrigerate 1 hour. Cut into wedges. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 310),

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 20g, 20% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 370mg; 370%;
Total Carbohydrate: 76g; 76%
(Dietary Fiber 1g 1% Sugars 53g 53% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 10%;
Iron: 6%;

Exchanges:

2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Cookies4Uandme

report Posted Jan. 26, 2012 8:45 PM

This dessert is easy to make and sooooooo good. I agree with the other reviewer not to overbake the crust.

valchemist

report Posted Jan. 16, 2012 6:27 PM

This is delicious and easy! I didn't have a pizza pan so I used a cookie sheet and just made a 12 inch round circle and it worked. I overbaked the crust but that was my mistake... would have been even better if I hadn't overbaked (mine was too crunchy). but the flavor of the crust was great... as was the filling. I was worried the fresh blueberries might be strange on here, but I was wrong -- perfect! thanks for the great recipe!