Ginger-cream tart with raspberries from The Best of Gourmet 2002: Featuring the Flavors of Paris by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on June 29, 2016

    Made again June 2016. 15 minutes in my oven was maybe 1.5 minutes too long, but it wasn't burnt. I blending the ginger in the food processor with the sugar and I think the flavor came through a bit more.

  • Yildiz100 on December 28, 2015

    Absolutely incredible. I made this almost exactly as written and no changes are necessary, though I might experiment with doubling the crystalized ginger and grinding it with the sugar in the food processor. I am a ginger lover and as is, the flavor is very subtle. I hand minced my ginger this time and was surprised that the texture was perfectly creamy despite this. One change-I skipped the powdered sugar topping since I don't need the extra sweetness, but would use it for entertaining since it would be so pretty. The custard appeared to be set after a couple of hours but I think the longer chilling time helped the crust hold together. (I used a 10 inch spring form. Not ideal but I had no problems)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.