GINGERSNAP LEMON PUDDING TARTS
Need a cute dessert for afternoon tea or coffee? Our Lemon-Lime Pudding Tarts are a great choice. Made with a graham wafer crust, lemon pudding mix and fresh lime juice, these pretty tarts are surprisingly easy to make.
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 12 g, Protein 0.9582 g
LEMON-GINGER TART
Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won't taste as much as you'll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn't tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 320 milligrams, Sugar 42 grams, TransFat 1 gram
LEMON-GINGER REFRIGERATOR ROLL
Way easier than anyone will ever guess, this showstopper dessert-with a uniquely delicious flavor combo-comes together with just 4 ingredients.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 12 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.5144 g, Sugar 0 g, Protein 1 g
GINGER SNAP 'BREAD' PUDDING
Prepare this pudding in a (ginger)snap! There's no bread in this easy Ginger Snap 'Bread' Pudding - just gingersnaps and raisins in a sweet, eggy embrace.
Provided by My Food and Family
Categories Custards & Puddings
Time 3h
Yield Makes 9 servings, 1 square each.
Number Of Ingredients 6
Steps:
- Place gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.
- Beat eggs, milk and sugar with wire whisk until well blended. Pour evenly over gingersnaps; stir until well blended. Cover with foil. Refrigerate at least 2 hours.
- Preheat oven to 325°F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares. Serve warm topped with the whipped topping. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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- Mix the melted butter and the gingersnap crumbs, until they are well combined into a buttery mixture. Put 1/4 cup of the mixture into each of the four mini tart or tartlet pans (or ramekins if you don't have the tart-shaped pans.) Press it down firmly against the bottom and sides of each pan. Bake them on a cookie sheet for 8 minutes, then cool the shells to room temperature. If the bottoms have puffed up or the sides have shrunk down a bit during the baking, press them back into shape.
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