GINGER MARSCARPONE TART

Made this for Thanksgiving two years in a row. Once with pears and once without. It's always amazing.

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Makes: 10 servings                                                                                         Takes: 3 hours

GINGER MARSCARPONE TART

Adapted from Smitten Kitchen's recipe
Makes: 10 servings
Takes: 3 hours

​Crust

• 9oz of gingersnap cookies, coarsely broken (about 3 1/4 cups) I used the fresh baked one's from Whole Food's - they're AMAZING
• 6 tablespoons unsalted butter, melted

Filling

• 1 8-ounce container mascarpone cheese
• 6 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 cup sugar
• 1 teaspoon grated lemon peel
• 1/4 teaspoon vanilla extract
• 1 tablespoon finely chopped crystallized ginger (optional)

Topping

• 2 or 3 Bosc pears (or your fruit preference in season)
• 2 tablespoons finely chopped crystallized ginger (optional)

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​For the crust: 

1. Preheat oven to 350°F.
2. Finely grind gingersnaps in a food processor. Add butter and blend until crumbs are evenly moistened.
3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.  
4. Bake about 8 minutes, until slightly darkened. Cool completely.

For the filling: 

1. Beat first 6 ingredients in medium bowl until smooth. Add in crystallized ginger if using.
2. Spread filling in prepared crust and smooth with an offset spatula. Cover with plastic wrap and refrigerate at least 2 hours and up to 1 day.

For the topping: 

1. If using, slice pears or other fruit in thin slices and layer in circles on top of tart.
2. Sprinkle with chopped crystallized ginger if you’re using it. Let sit out to get to room temperature before serving and enjoy!