Triple ginger cream cheese tart with chewy-crunchy oatcake crust
Cakes
When I created this tart, I began with a filling I love from an '80's era Boston bistro. I paired the filling with a not-very-sweet crust, adapted from an Oatcake recipe by Molly Watson, made with whole wheat flour,wheat germ, and oats, for a textured contrast with the creamy filling and chewy candied ginger. While you could easily top it with poached fruit, I wanted to keep the flavors simple for this one (though I did sneak in a bass note to the crust!)
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