No-Bake, Gluten Free Gingersnap Tangerine Tart

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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

★★★★★

5 from 11 reviews

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.

• Author: The Simple, Sweet Life
• Prep Time: 4 hours
• Cook Time: 5 minutes
• Total Time: 4 hours 5 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. In a large bowl, stir together the butter and finely crushed gingersnap cookie crumbs.
2. Use a spoon to press the buttery crumbs into a 9″ spring-form cake pan, pressing the crumbs about 1″ up the sides.
3. Place the crust in the refrigerator to chill while you make the mousse filling.
4. In a small bowl, combine the powdered gelatin and cold water.
5. In a small saucepan, heat the tangerine juice until it’s hot but not boiling. Remove from heat.
6. Heat the gelatin in the microwave for 10 seconds or until liquid.
7. 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.
8. Allow the tangerine juice to cool until no longer hot.
9. In a small bowl, combine the heavy whipping cream and powdered sugar and whip until stiff peaks form.
10. Gently whisk the whipping cream into the cooled tangerine juice.
11. Pour the filling into the chilled crust and refrigerate until firm (about 3-4 hours).
12. 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

If you like this, you might also like…

• Mimosa tart
• Strawberry champagne charlotte
• Peaches and cream sheet cake

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