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When crushed up, Mary’s Gone Crackers Ginger Snaps Cookies make an awesome pastry crust. Here’s a recipe for a delicious holiday dessert, Mary’s Ginger Tangerine Tart.
Mary’s Ginger Tangerine Tart
For the crust:
1¾ cups Mary’s Gone Crackers Ginger Snaps Cookies, crushed
¼ cup coconut palm sugar
1 T coconut flour
½ tsp salt
4 T coconut oil, melted
For the curd:
¼ cup cold water
½ cup sugar
3 T tapioca starch
¼ cup fresh tangerine juice
2 tsp tangerine zest
Pinch of salt
For the coconut cream:
1 chilled can of coconut milk (chilled overnight in the fridge)
2–3 tsp coconut palm sugar
1 vanilla bean, scraped
For the crust: Preheat oven to 350 degrees F. Blend ginger snap crumbs with sugar, coconut flour and salt. Once incorporated, drizzle melted coconut oil in and stir to combine. Press into mini tart pans or muffin tins. Freeze for 10 minutes. Bake for 10 minutes and set aside.
For the curd: In a saucepan, whisk together water, sugar, tapioca starch and salt, until tapioca starch is dissolved. Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens, reduce heat to low and cook for another minute, stirring constantly. Pour mixture into a non-metallic bowl, and add lemon juice and zest, mixing well. Allow to cool and thicken at room temperature.
For the coconut cream: Open the chilled can of coconut milk very carefully, so as to not shake or disturb the cream on top. Scoop the firmer cream from the top and leave the clear liquid. (Liquid can be saved but will not be used in this recipe). Whip with a hand mixer until stiff peaks form.
Assembly: Pop the tart shells out of their pan. Add the curd, filling the shell two-thirds full. Top with the coconut cream. Garnish with ginger snap crumbs, pomegranate seeds or raspberries.