Blueberry-White Chocolate Cream Ginger Tart

Blueberry-White Chocolate Cream Ginger Tart

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 roll Pillsbury® refrigerated sugar cookie dough
  • 1/4 cup Pillsbury BEST® All Purpose Flour
  • 1 tablespoon McCormick® Ground Ginger
  • 1 tablespoon McCormick® Crystallized Ginger
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1 teaspoon McCormick® Ground Nutmeg
  • 1 bag HERSHEY”S Premier White Chips (12 oz)
  • 1 package cream cheese, softened (8 oz)
  • 1/4 cup heavy whipping cream
  • 2 teaspoons grated lemon peel
  • 2 cups fresh blueberries

Directions

  • 1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12-inch pizza pan with Crisco® Original No-Stick Cooking Spray.
  • 2. In medium bowl, break up cookie dough. Add flour, ground ginger, crystallized ginger, cinnamon and nutmeg. Mix with wooden spoon or knead with hands, until well blended. Press dough evenly in bottom of pan.
  • 3. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
  • 4. In medium microwavable bowl, microwave white chips at MEDIUM (50%) 1 minute; stir. If necessary microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Add cream cheese, cream and lemon peel; beat with electric mixer on medium speed until smooth. Spread mixture over cooled crust. Arrange blueberries over cream cheese mixture; press into filling.
  • 5. Refrigerate 1 hour. Cut into wedges. Store in refrigerator.
  • 8 servings

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