Bake-Off® Contest 45, 2012
Fairport, New York

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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  • prep time 20 min
  • total time 2 hr 20 min
  • ingredients 11
  • servings 8
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
1/4
cup Pillsbury BEST® All Purpose Flour
1
tablespoon ground ginger
1
tablespoon crystallized ginger
1
teaspoon ground cinnamon
1
teaspoon ground nutmeg
1
bag (12 oz) 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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