Fresh Fruit Tart with Gingersnap Crust
Elevate your dessert game with this stunning Fresh Fruit Tart with Gingersnap Crust, a perfect blend of vibrant flavors and eye-catching presentation. This recipe features a warm, spiced gingersnap crust that complements a luscious cream cheese filling, made even silkier with whipped cream. Topped with an array of fresh fruit—sweet strawberries, juicy blueberries, and tangy kiwi—this tart is both refreshing and indulgent. A glossy apricot glaze ties it all together, enhancing the natural sweetness of the fruit. Ready in under an hour (plus chill time), this no-fuss tart is ideal for spring gatherings, summer celebrations, or anytime you’re craving a colorful, crowd-pleasing dessert. Whether you're searching for “easy fruit tart recipes” or “gingersnap crust desserts,” this exquisite treat is guaranteed to delight!
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Recipe Information
Ingredients
- 200 grams Gingersnap cookies
- 75 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 225 grams Cream cheese, softened
- 80 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 120 milliliters Heavy whipping cream, chilled
- 200 grams Fresh strawberries, sliced
- 100 grams Fresh blueberries
- 2 pieces Fresh kiwi, peeled and sliced
- 2 tablespoons Apricot jam
- 1 teaspoon Water
Instructions
Preheat your oven to 175°C (350°F).
Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
In a bowl, mix the gingersnap crumbs with melted butter and granulated sugar until evenly combined.
Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Make sure it's firmly packed to form a crust.
Bake the crust in the preheated oven for 8-10 minutes, then remove and let cool completely on a wire rack.
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
Spread the cream cheese filling evenly into the cooled crust using a spatula.
Arrange the fresh fruit (strawberries, blueberries, and kiwi slices) on top of the filling in any decorative pattern you like.
In a small bowl, mix the apricot jam with water and microwave for 15 seconds to create a glaze.
Using a brush, lightly coat the fruit with the glaze for shine and added sweetness.
Refrigerate the tart for at least 2 hours before serving to allow it to set.
Slice and serve this refreshing tart chilled. Enjoy!
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 352.9 g | 128% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 214.1 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 565 mg | 43% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1834 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
