This easy, tangy gingersnap tangerine tart is not only gluten free but you won’t even need to turn on the oven to make it. Dessert never looked so easy!
It’s been cold, dreary and far too wintry here this past week. I mean, it’s no polar vortex, but I’m over this rain-by-the-bucketful.
But you know what’s not dreary?
This liquid sunshine gingersnap tangerine tart. If I could eat this golden orange dessert forever and ever, I’d be a happy girl. It’s just hard to go wrong with a tangy, creamy, perfectly spiced citrus-y tart.
How to make this gingersnap tangerine tart
First, stir together the butter and finely crushed gingersnap cookie crumbs. Use a spoon to press the buttery crumbs into a 9″ spring-form cake pan, pressing the crumbs about 1″ up the sides.
Place the crust in the refrigerator to chill while you make the mousse filling.
Second, combine the powdered gelatin and cold water. In a small saucepan, heat the tangerine juice until it’s hot but not boiling. Remove from heat.
Heat the gelatin in the microwave for 10 seconds or until liquid. Pour the gelatin into the hot tangerine juice and whisk until combined. Be careful as the gelatin can give off hot steam when added to the juice.
Allow the tangerine juice to cool until no longer hot.
Third, combine the heavy whipping cream and powdered sugar and whip until stiff peaks form. Gently whisk the whipping cream into the cooled tangerine juice. Pour the filling into the chilled crust and refrigerate until firm (about 3-4 hours).
Finally, garnish the tart with sliced oranges and fresh mint immediately before serving.
Tips for making this tart
- Cookie to crumb conversion: About 8 oz of gingersnap cookies makes about 2 cups of cookie crumbs.
- The key to a perfect cookie tart crust is making sure it’s tightly packed in place so that the crust doesn’t fall apart when you take it out of the pan.
- If you want to save time by making the crust ahead, you can keep this crust in the refrigerator for a few days or up to 3 months in the freezer. Make sure to thaw before filling.
- If you’re working ahead and want to add the fruit before you’re ready to serve it, adding a light coat of glaze/syrup will help keep the fruit from drying out.
- Storage: This tart can be kept in the refrigerator, wrapped in plastic wrap for up to 2-3 days.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
No-Bake, Gluten Free Gingersnap Tangerine Tart
This easy, tangy gingersnap tangerine tart is not only gluten free but you won’t even need to turn on the oven to make it.
- Prep Time: 4 hours
- Cook Time: 5 minutes
- Total Time: 4 hours 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the gingersnap crust:
- 2 cups finely crushed gluten free gingersnap cookies
- 4 tbsp unsalted butter, melted
For the tangerine mousse:
- 2 packs powdered gelatin
- 1/4 cup cold water
- 1 cup tangerine juice
- 3/4 cup heavy whipping cream
- 1/3 cup powdered sugar
For garnishing:
- Assorted oranges
- Fresh mint
Instructions
- In a large bowl, stir together the butter and finely crushed gingersnap cookie crumbs.
- Use a spoon to press the buttery crumbs into a 9″ spring-form cake pan, pressing the crumbs about 1″ up the sides.
- Place the crust in the refrigerator to chill while you make the mousse filling.
- In a small bowl, combine the powdered gelatin and cold water.
- In a small saucepan, heat the tangerine juice until it’s hot but not boiling. Remove from heat.
- Heat the gelatin in the microwave for 10 seconds or until liquid.
- Pour the gelatin into the hot tangerine juice and whisk until combined. Be careful as the gelatin can give off hot steam when added to the juice.
- Allow the tangerine juice to cool until no longer hot.
- In a small bowl, combine the heavy whipping cream and powdered sugar and whip until stiff peaks form.
- Gently whisk the whipping cream into the cooled tangerine juice.
- Pour the filling into the chilled crust and refrigerate until firm (about 3-4 hours).
- Garnish the tart with sliced oranges and fresh mint immediately before serving.
Notes
- Cookie to crumb conversion: About 8 oz of gingersnap cookies makes about 2 cups of cookie crumbs.
- The key to a perfect cookie tart crust is making sure it’s tightly packed in place so that the crust doesn’t fall apart when you take it out of the pan.
- If you want to save time by making the crust ahead, you can keep this crust in the refrigerator for a few days or up to 3 months in the freezer. Make sure to thaw before filling.
- If you’re working ahead and want to add the fruit before you’re ready to serve it, adding a light coat of glaze/syrup will help keep the fruit from drying out.
- Storage: This tart can be kept in the refrigerator, wrapped in plastic wrap for up to 2-3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 177
- Sugar: 12.4g
- Sodium: 113mg
- Fat: 9.9g
- Saturated Fat: 4.2g
- Carbohydrates: 18.8g
- Fiber: .9g
- Protein: 2.6g
- Cholesterol: 20mg
Keywords: orange dessert recipe, tangerine tart, how to use oranges
Elaine Benoit says
February 12, 2019 at 5:29 amI love tarts and your tangerine tart looks so delicious! And what a great and unique idea of putting gingersnaps as the crust! Awesome!
★★★★★
gunjan says
February 12, 2019 at 8:18 amOh man! This tart looks just about perfect for this Valentine’s Day! Its not only pretty but attractive a s well. I hope to try this soon over the weekend.
★★★★★
Sue says
February 12, 2019 at 2:59 pmOh wow! This is stunning and I love the fresh flavors. The only thing better than that is your photos! Beautiful!!
★★★★★
Danielle Wolter says
February 12, 2019 at 6:00 pmyou seriously had me at gingersnap. i just love a crust made of gingersnaps, and how perfect with the tangerine! what a fun treat.
★★★★★
Analida Braeger says
February 14, 2019 at 6:08 amWow this is so gorgeous it could be in a magazine. I love citrus tarts and plus it has the spiciness of gingersnaps, my favorite cookie. Thanks for sharing!
★★★★★
Kiki Johnson says
February 14, 2019 at 6:44 amI love tangerine and ginger together! So tangerine and gingersnaps is a real no brainer! This is a tart recipe I’ll defs save for Sunday Brunch – sounds easy and looks SO STUNNING! It’s always lovely and refreshing to have citrus treats in the morning!
★★★★★
Jenni LeBaron says
February 14, 2019 at 1:58 pmYum! I would have never thought to put gingersnaps and tangerine together but that flavor combination sounds brilliant. Its also such a pretty dessert!
Lauren says
February 15, 2019 at 7:24 pmI positively love ginger snaps! They make such a wonderful, well spiced crust for this tart. So delicious!
★★★★★
Anne Lawton says
February 16, 2019 at 12:32 pmThis looks so refreshing and delicious. It would be perfect for a spring dessert!
★★★★★
Andrew says
February 17, 2019 at 7:06 amThis looks delicious! A picture showing a cross section would be nice so we could see how tall the cake is.
Des says
February 17, 2019 at 7:11 amOut of the world flavors! The cake looks stunning and would work any time of year.
★★★★★
Amanda M Mason says
February 17, 2019 at 9:43 pmHow amazingly delish does this look! And it’s gluten free? I’m loving this so much!
★★★★★
Jagruti Dhanecha says
February 18, 2019 at 12:59 amYour gingersnap tangerine tart looks absolutely awesome, refreshing flavours and easy recipe just a bonus!
★★★★★