Tropical Ginger Crumb Tart

Tropical Ginger Crumb Tart
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A ginger cookie crust with a sweetened cream cheese layer and topped with fresh papaya, kiwifruit and star fruit.
20 min
Prep Time
1:00
Total Time
6 servings

Ingredients

Crust

1 1/2 cups
gingersnap crumbs
1/4 cup
Land O Lakes® Honey Butter Spread, melted

Filling

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

Topping

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

Directions

  1. Heat oven to 350°F. Spray 9-inch tart pan with removable bottom with no-stick cooking spray.
  2. 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.
  3. Whisk sour cream and milk together in bowl until well mixed. Add pudding mix and lemon zest; mix well. Cover; refrigerate until serving time.
  4. Spread pudding mixture evenly over cookie crust. Top with kiwifruit, papaya and star fruit slices, as desired. Sprinkle with toasted coconut.

Recipe Tips

Nutrition Facts (1 serving)

Calories
330
Cholesterol
35mg
Carbohydrates
37g
Protein
4g
Fat
20g
Sodium
370mg
Dietary Fiber
3g

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