Fresh Fruit Tart with Ginger Snap Crust

Fresh Fruit Tart with Ginger Snap Crust

Crisco Baking Sticks(R) 0

"This entrancing fruit topped tart has a home made ginger snap crust and a creamy filling underneath a glorious pile of fresh fruit."

Ingredients 38 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F.
  2. For crust: In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add Butter Flavored CRISCO(R) Shortening and mix until moist clumps form. Press mixture into bottom and up sides of a 10-inch removable bottom tart pan. Bake in oven till golden, about 8 minutes. Watch carefully as it can easily burn at the end of cooking time. Let cool.
  3. For filling: Combine cream cheese, sugar and lemon juice with an electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
  4. Arrange fruit on top of chilled filling. Combine SMUCKER'S(R) Apricot Preserves with water and brush over top.
  5. Garnish with mint leaves and serve.
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Reviews 11

  1. 16 Ratings


I made individual tarts. Instead of crushing the biscuits to make a crust, I used whole biscuits, warmed in a slow oven for 5 - 10 minutes, and then pressed the biscuits into small round patty-cake tins. This made heaps of individual tarts that were gone in a flash at our get together. Fantastic for a crowd...great finger-food. Even my mum, who hates cream cheese loved them. Excellent Recipe. Thanks.


I started using this recipe about 4 years ago and my family won't let me stop making it :). One BIG tip: If you can avoid the Nabisco gingersnaps you'll be much happier. They're easy to find but almost impossible to crush. The brand I've found the most crush friendly (and tasty) are Anna's. I've found them at Longs/Walgreens/Cost Plus World Market and it looks like more places are starting to carry them. It'll take about a box and a half to make one crust (depending on how thick you want it). I vary the fruit topping by what's in season and I just heap it on.


I made this with a pre-made graham cracker crumb crust and it was a total hit! It didn't even turn out right... my cream cheese wasn't soft enough and I added the heavy cream too early, so there were little lumps. I also didn't know when to stop whipping, so I'm sure it could have been lighter and fluffier. I also used peach preserves instead of apricot. As I said, even with all the mistakes, everyone still loved it!