Maybe I baked too many cookies over the holidays. Maybe I just don’t have the knack for baking. Whatever the reasoning, I took the easy way out when it came to making dessert to bring to a friend’s house the other night. I stumbled upon this Blueberry-White Chocolate Cream Ginger Tart recipe in an article in the Democrat and Chronicle about a pair of Rochester women who made the 2012 Pillsbury Bake-Off.
Just like in life, you get out of it what you put into it. A recipe this simple to make could never compare something you’d get at a bakery or something you slaved over for hours, but there are surprisingly a lot of layers of flavor in this dessert and I would definitely make it again.
You will need:
- 1 roll of Pillsbury pre-made sugar cookie dough
- ¼ cup of flour
- 1 tablespoon of ground ginger
- 1 tablespoon of crystalized ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 12 ounces of white baking chips
- 8 ounces of cream cheese, softened
- ¼ cup of heavy whipping cream
- 2 teaspoons of lemon zest
- 2 cups of fresh blueberries
Preheat the oven to 350 degrees. Let the cookie dough stand at room temperature for 10 minutes to soften it. Spray a 12-inch pizza pan or a glass pie dish with non-stick cooking spray.
In a medium bowl, break up the cookie dough and add the flour, ground ginger, crystalized ginger, cinnamon and nutmeg. Knead the mixture with your hands until its well blended. Press the dough evenly into the pan or baking dish.
Bake the cookie for about 15 to 20 minutes or until it is golden brown. Cool for about 30 minutes.
To make the tart filling, microwave the white chips in the microwave for about one minute, stirring every 30 seconds, until they are melted and smooth. Add the cream cheese, lemon zest and stir or beat with a mixer on medium speed until smooth.
Spread the mixture over the cooled crust. Arrange blueberries over the cream cheese mixture. Refrigerate for one hour and cut it into wedges to serve. Store in the refrigerator.