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
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
- Assorted oranges
- Fresh mint
- 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.
- 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.
- 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