Tropical Ginger Crumb Tart

Tropical Ginger Crumb Tart

A ginger cookie crust with a sweetened cream cheese layer and topped with fresh papaya, kiwifruit and star fruit.

20 min. prep time
6 servings
000 Ratings



1 1/2 cups gingersnap crumbs


1 cup sour cream
1/2 cup fat free skim milk
1 (1-ounce) package vanilla sugar-free pudding and pie filling mix
1 teaspoon freshly grated lemon zest


3 kiwifruit, peeled, thinly sliced
1 cup papaya slices
1 star fruit, sliced
1/4 cup shaved coconut, toasted


Heat oven to 350°F. Spray 9-inch tart pan with removable bottom with no-stick cooking spray.

Combine crumbs and honey butter in bowl. Gently press crumb mixture onto bottom and 1/2 inch up sides of prepared pan. Bake 8-10 minutes or until lightly browned. Cool completely.

Whisk sour cream and milk together in bowl until well mixed. Add pudding mix and lemon zest; mix well. Cover; refrigerate until serving time.

Spread pudding mixture evenly over cookie crust. Top with kiwifruit, papaya and star fruit slices, as desired. Sprinkle with toasted coconut.

Nutrition Facts (1 serving)

Calories: 330

Fat: 20g

Cholesterol: 35mg

Sodium: 370mg

Carbohydrates: 37g

Dietary Fiber: 3g

Protein: 4g

Recipe #9647©1997Land O'Lakes, Inc.

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