Gingersnap Lemon Pudding Tarts Food

LEMON PUDDING WITH RASPBERRIES AND GINGERSNAPS

Steps:

• In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
• In a large saucepan, combine sugar and cornstarch.
• Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
• Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
• Return entire mixture to the pot and heat 1 minute more.
• Remove from heat and stir in butter, lemon juice,and the lemon zest.
• Transfer to a medium sized bowl, cool to room temperature; about one hour.
• In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
• Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
• To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
• Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
• Repeat the layering twice more.
• Garnish the top layer with raspberries.
• Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.

GINGERSNAP LEMON PUDDING TARTS

Steps:

• Heat oven to 350ºF.
• Combine crushed gingersnaps and butter; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.
• Bake 8 to 10 min. or until golden brown. Cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in lemon juice, then 1/4 cup COOL WHIP. Refrigerate until ready to use.
• Spoon pudding mixture into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag. Use to pipe pudding mixture into tart shells.
• Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

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.

LEMON FRIDGE TART

Steps:

• Crush biscuits Melt butter Mix Biscuits and butter together and then press into dessert dish
• Beat Cream until thick and peaked Beat in condensed milk - Don't worry if not too thick Add Lemon Juice a bit at a time to taste preference - This will thicken the cream up too.
• Spoon lemony cream onto biscuit base and put into the fridge to set (Clingfilm or cover the dessert, so that the cream does not pick up other flavours from the fridge)

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

BLACKBERRY, LEMON, AND GINGERSNAP CHEESECAKE PUDDING

Steps:

• For lemon curd:
• Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.
• For blackberry compote:
• Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For assembly:
• Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
• Uncover desserts. Spoon remaining berry mixture over and serve.