Blueberry-White Chocolate Cream Ginger Tart

(10)
2 reviews.
  • 20 min prep time
  • 2 hr 20 min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
  4. 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. 5 Refrigerate 1 hour. Cut into wedges. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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