Raspberry Gingerbread Tart

December 19, 2010

Raspberry Gingerbread Tart Recipe
I had abut 1/3 cup of gingerbread cookie dough left so I decided to use it as a tart crust.
Just press the dough and form it into the tart pan. Pre bake it at 350F for about 5 minutes.
While its baking prepare the filling:

1/2 cup Creme Fraise
1/2 brick of cream cheese
1 egg
1/4 cup of raspberry preserves
1 teaspoon of Pomegranate molasses

NOTE: these portions are meant to fill an 8″ tart tin. For 11″ increase ingredients by 25% (except for egg).

Blend filing until smooth and pour into pre baked shell. Bake tart for approximately 25 minutes or until Raspberry filling is consistently baked (no shiny/wet looking center).

Cool, chill and serve!
Raspberry Gingerbread Tart Recipe

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  1. laura says:

    this looks so easy, especially since i have gingerbread dough in the fridge.
    except the pomegranate molasses. i guess regular molasses might work?

    • Godmund says:

      Oh no! Don’t use regular Molasses. Pomegranate Molasses is actually just pomegranate juice reduced. It extremely tart and delicious.
      Look at any middle eastern or greek/turkish market.

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