Pies & Tarts

Gingered Key Lime-White Chip Cookie Tart

Name: Gingered Key Lime-White Chip Cookie Tart
Prep time: 60 s
Cook time: 25 s
Total time: 205 s
Yield: 12
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted buttersoftened; 1 1/2 cups granulated sugardivided; 2/3 cup powdered sugar; 1 large egg; 1 teaspoon almond extract; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morselsdivided; 1 1/4 cups sliced almondstoasteddivided; 1/4 cup finely chopped crystallized ginger; 1/3 cup key lime juice; 1 drop green liquid food coloring; 1 teaspoon unflavored gelatin; 1 package (8 ounce) cream cheeseat room temperature; Fresh lime slices or zest from fresh lime

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

1 hr

Cook

25 min

Servings

12 servings

Refreshing and elegant this Gingered Key Lime-White Chip Cookie Tart is the perfect ending to a springtime dinner. This 1st Prize winning recipe was developed by Ginnie Prater of Jacksonville, AL and combines a light buttery crust with a tasty lime filling that’s both sweet and tart!

Key Ingredients

A bag of premier white morsels with a blue label and a chocolate cookie with white morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Premier White Morsels

12 oz.

Ingredients

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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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1 1/2 cups granulated sugar, divided
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2/3 cup powdered sugar
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1 large egg
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1 teaspoon almond extract
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2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
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1 1/4 cups sliced almonds, toasted, divided
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1/4 cup finely chopped crystallized ginger
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1/3 cup key lime juice
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1 drop green liquid food coloring
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1 teaspoon unflavored gelatin
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1 package (8 ounce) cream cheese, at room temperature
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Fresh lime slices or zest from fresh lime

Make It

Step 1

Preheat oven to 375° F. Grease 14-inch pizza pan.

Step 2

Combine flour, baking soda and salt in small bowl. Beat butter, 1 cup granulated sugar and powdered sugar in large mixer bowl. Beat in egg and almond extract. Gradually beat in flour mixture until well blended. With clean hands, mix in 1 1/2 cups morsels, 1 cup almonds and ginger. Spread dough evenly on bottom of prepared pan; build up sides of dough at edge of pan. Place piece of foil on rack below pan to catch drippings.

Step 3

Bake for 22 to 25 minutes or golden brown. Cool completely in pan on wire rack.

Step 4

Combine lime juice and food coloring. Sprinkle gelatin over juice mixture. Let stand at least 10 minutes.

Step 5

Beat cream cheese and remaining 1/2 cup sugar in small mixer bowl until smooth. Gradually beat in juice mixture on low speed. Spoon filling over tart, leaving edges uncovered (filling will be thin). Refrigerate for 2 hours or until filling is set.

Step 6

Place remaining 1/2 cup morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 1 minute; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut small hole in corner and bag and squeeze to drizzle over filling. Sprinkle with remaining 1/4 cup almonds. Garnish with lime slices. Cut into slices.

Tips

NOTE:

To save time, 1 package (16 ounces) NESTLÉ TOLL HOUSE Refrigerated White Chip Macadamia Nut Cookie Bar Dough can be substituted for the crust recipe. Press cookie dough onto greased 12-inch pizza pan or baking sheet to measure an 8-inch circle. Bake in preheated 325° F oven for 16 to 18 minutes or until lightly golden.