For the Tart Crust: 4 Saint Louis Bread shortbread cookies crumbled to make 2 cups 1/4 cup sugar 2 Tablespoons cold butter, cut into several pieces
For the Cream Filling: 1 1/2 teaspoons unflavored gelatin 2 Tablespoons milk 1 2 oz jar of crystallized ginger, finely chopped 1/4 cup sugar 1 teaspoon fresh lemon juice 2 cups heavy cream 3/4 cup sour cream Pinch of salt
Preheat oven to 350 degrees. In food processor grind shortbread cookies. Add sugar, and butter until mixture begins to stick together. Press onto bottom and up the side of a 10 x l inch tart pan with removable bottom. Bake for 12 minutes. Cool crust on a rack.
For cream filling, place milk in a medium bowl and sprinkle gelatin over. Let stand l minute to soften. Transfer to a pan and cook with ginger, sugar, lemon juice, salt, and l cup of the heavy cream over medium heat, stirring, until sugar and gelatin are dissolved. Cool to room temperature.
Whisk sour cream in a large bowl until smooth. Beat the remaining cup of heavy cream in electric mixer until soft peaks form. Fold into sour cream. Gently fold cooled ginger milk mixture into the whipped cream until well blended. Pour into crust and chill until set, usually 6-8 hours.
To serve, sprinkle with powdered sugar and serve with raspberries or blackberries.
Sue Stees of Saint Louis Bread Co.
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