6 oz thin ginger cookies, recommended: Nyakor Pepparkakor
3 T butter, melted
8 oz cream cheese, softened
8 oz mascarpone cheese
1/4 c plain Greek yogurt
1 T honey
1 t vanilla
2 nectarines
1 T no sugar added peach jelly, recommended: Polaner all fruit
2 T finely chopped crystalline ginger
Preheat oven to 350.
Crust:
Place gingersnaps in food processor and pulse to fine crumbs. Add melted butter and pulse to combine. Press firmly in bottom of 8" tart pan with removable sides. Bake 8 minutes, cool completely.
Filling:
Cream together cream cheese, mascarpone, yogurt, honey, and vanilla. Spread evenly over cooled crust almost to edge. Place in refrigerator.
Topping:
Thinly slice nectarines and place on filling, overlapping to cover. Melt peach jelly in microwave and brush over nectarines. Sprinkle with chopped ginger.
Cover and refrigerate a minimum of 1 hour or overnight. Remove sides of tart pan, slice into 8 pieces, and serve.
No comments:
Post a Comment