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Recipe Wed Jul 04 2007
Though the season's patriotic holidays have passed us by, this tart is not strictly a red, white and blue affair. Any summer fruit can be substituted for the strawberries, raspberries and blueberries which star in this incarnation. What is most appealing about this recipe is the unexpected ingredients in its shell and filling: gingersnaps and Greek yogurt. Both make for a lighter, spicier, tangier flavor than you find in a typical fruit pie. Read on for the recipe.
adapted from J.M. Hirsch's recipe printed in The Daily Breeze
10 oz. bag gingersnap cookies (approx. 30 cookies)
1 large egg white
1 cup fat-free Greek yogurt
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
fresh blueberries, raspberries, strawberries, sliced peaches or any other summer fruit
Grind the cookies up in a food processor or blender until they are reduced to small crumbs. Add the egg white and pulse until the mixture looks like wet sand. Press the mixture into a 9-inch tart pan with a wooden spoon or your fingers. Try to create an even layer across the bottom of the pan and up the sides. Bake the tart shell for 12 minutes. Let it cool for 5 minutes and then put it in the freezer for another 5 minutes. Combine the yogurt, heavy cream and powdered sugar in a large mixing bowl. Whisk until very thick with an electric mixer, for 3 to 4 minutes. Add the vanilla. Take the tart shell out of the freezer and spread the yogurt filling evenly in the shell with a spatula. Arrange whatever fruit you have decided to use artfully atop the filling. Chill until you plan to serve it.