I crushed my gingersnaps and made the crust in my food processor. What a simple make ahead recipe! It was a huge hit. I did cheat and use Redi-Whip instead of making from cream.
This is super tasty! However I did something different, instead of adding granulated sugar to the whipping cream, I added coconut cream simply cause I don't really like the plain flavor the normal whipping cream has and love making variations out of it. I did this pie twice, first time with the cookie crust and the second with pie dough, the first one is waaay better.
This was such an amazing dessert! It seemed so light and it was very refreshing after a rather large Easter dinner. I will absolutely be making this again!
Loved this tart, so yummy, reminds me of a key lime pie only better!
I prepared this for Easter dinner. Not too tangy, not difficult to make. My guests asked for the recipe. The only difficulty I had was the crust was extremely firm...the second day it was easier to deal with.
This was delicious. I topped it with the whipped cream and whole fresh raspberries, and it was the hit of Easter dinner. I used a spring form pan, and the crust was perfect, and I am not usually known for my desserts. I will definitely make this again!
Loved this! I made it for Easter and my family devoured it. It's citrus-y, but not too tangy. It's quite easy, but I would recommending making 1 1/2 times what's called for for the crust. I didn't have enough to stretch across my tart pan and had to run to the store mid-way for more gingersnaps. Also, I buttered my tart pan. The recipe doesn't call for this, so I don't know what would happen if you don't. My tart popped right out.
Can't figure out what went wrong! But, since the cruse is not baked, it was just a gooey mess that stuck to the tart pan- couldn't even get enough decent slices to take to Easter dinner! The tart had good flavor though...we just had to end up eating with a spoon at home!
Awesome dessert! If you want the crust to go up the sides of the dish I'd make more than called for in the recipe. Super easy to make and looked great with the lemon and lime on top.
easy to make, tastes delicious! ive made it a couple times and its fun to add on some garnish of sliced orange, lemon, and mint. it looks pretty and tastes great! enjoy
so good and really beautiful presentation as well. made this several times and it is a winner.
I made this tart for Easter dessert...wow! Everyone loved it and said it was a keeper. I didn't change anything and I definitely will make it again.
This tart was really good! Everyone loved it! I sprinkled lemon zest over the top to balance out the orange concentrate and it worked really well. Very refreshing and will make again!
This was delicious - and everyone loved it. The gingersnap crust went very nicely with the filling. I made this in 6 individual-serve tart crusts (had left over filing), and it presented nicely. I cooked it about the same time as the recipe called for for the 1 tart.