Gingersnap Crumble Ice Cream Tart Food

APPLE GINGERSNAP CRUMBLE

Steps:

• Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.
• Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
• Bake for 25 minutes, stirring once halfway through, while you make the topping.
• Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.
• After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.
• Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.
• Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners' sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.

GINGERSNAP PUMPKIN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
• Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
• Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

GINGERSNAP CRUMB PEAR PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

GINGERSNAP CRUMBLE ICE-CREAM TART WITH CHUNKY PINEAPPLE SAUCE

Steps:

• Make shell:
• Preheat oven to 350°F.
• Melt butter. In a food processor grind gingersnaps to fine crumbs and add butter and sugar, pulsing until blended.
• Sprinkle 1 cup (not packed) crumb mixture over bottom of tart pan and press with an offset spatula. Sprinkle 1/2 cup crumb mixture around edge of pan and with your fingers press up side of pan. Carefully line shell with foil, folding over edge to cover crumbs completely, and add pie weights or raw rice. Sprinkle remaining crumb mixture in a shallow baking pan.
• Bake crumb mixture in lower third of oven 12 minutes and bake shell in upper third 20 minutes. Cool crumb mixture in baking pan on a rack and, when crumbs are cool enough to handle, with your fingers break up any large clumps. Cool shell in foil in tart pan on another rack 15 minutes. Carefully remove foil and weights or rice and cool shell completely (shell may be soft in center but will firm as it cools). Soften ice cream slightly and fold in half of crumb mixture. Spoon ice-cream mixture into shell, smoothing top, and sprinkle with remaining crumb mixture. Freeze tart until ice cream is firm, about 2 hours. Tart keeps, frozen and loosely covered, 3 days.
• Make sauce:
• Cut rind from pineapple and quarter pineapple lengthwise. Cut off core and cut pineapple quarters crosswise into 1/4-inch-thick slices. In a dry 2- to 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring and gently swirling pan, until golden. Remove pan from heat and add pineapple (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, 5 minutes, or until caramel is dissolved, and cool sauce to room temperature. Chill sauce, covered, at least 2 hours and up to 5 days.
• Serve tart with sauce.

FRESH FRUIT TART WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°F.
• For Crust:.
• In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
• For Filling:.
• Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
• Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.

GINGERSNAP ICE CREAM

Steps:

• In a bowl, combine the ice cream, molasses and ginger just until blended; stir in cookie crumbs. Cover and freeze for 4 hours or until firm.

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST

Steps:

• For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
• Press firmly into bottom and up the sides of a 9-inch pie plate.
• Bake 375 degrees F for 4-5 minutes; cool completely before filling.
• For the pie; in a bowl combine the first 6 ingredients until blended.
• Fold in the soft ice cream until thoroughly combined.
• Spoon into prepared crust.
• Freeze 8 hours or overnight.
• Allow the pie to sit at room temperature for 8 minutes before slicing.
• Serve each piece topped with whipped cream.

BLUEBERRY CRUMBLE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the pastry shell, mix sugar, flour and salt in a bowl.
• Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball.
• Allow to refrigerate for 30 minutes.
• On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes.
• Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights.
• Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked.
• Keep the oven on a 350 degrees F.
• For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake).
• Place the blueberries on top.
• In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten).
• Spread this crunmble over the blueberries, and sprinkle generously.
• Bake the pie for 40 minutes, until the topping is golden brown.

GINGERSNAP PIE CRUST

Steps:

• Preheat the oven to 350 F.
• Combine the cookie crumbs, brown sugar, ground ginger, and melted butter in a medium bowl until you can pick up some of the mixture and press it into a ball that holds together.
• Press the crumb mixture into a greased 9-inch pie pan. Bake at 350 F for 10 minutes, until the crust is set. Remove the pie crust from the oven and cool completely on a wire rack before filling with cooked fruit, ice cream, pudding, or anything you would like.

GINGERSNAP CRUMBLE PUMPKIN PARFAITS

Steps:

• Prepare *Gingersnap Crumble,set aside.
• Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
• In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
• Stir ice cream to soften; fold into pumpkin mixture.
• Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
• Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
• Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
• *Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.

GINGERSNAP CRUMBLE ICE CREAM TART

Steps:

• Preheat oven to 350 degrees F.
• Melt butter.
• Mix butter and crumbs until well blended.
• Make a thin crust in a pie plate with 1/2 the crumb mixture.
• Spread the other half of the crumb mixture on a baking sheet.
• Put both in the preheated oven for about 15 minutes.
• Cool the pie shell and crumbs.
• When the crumbs are cool enough to handle, break up any large clumps with your fingers.
• Soften the ice cream.
• Add half of the crumbs to the ice cream.
• Spread the ice cream into the pie shell and garnish the top of the pie with the remaining crumbs.
• Store in freezer until firm.
• Serve with a fruit sauce, if desired.