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Nutrition Facts
Serving Size 121 g
(Approx. 10 Servings)
Amount Per Serving
Calories 450 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 17 g 85%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 340 mg 14%
Total Carbohydrate 34 g 11%
Dietary Fiber 1 g 4%
Sugars 21 g
Protein 7 g
Vitamin A 20% Iron 10%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mascarpone Tart with Gingersnap Crust
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
10  People


Recipe makes 10 Servings

1/2 Slaton Bakery Gingerbread Snaps
1/4 cup(s) granulated sugar
1/2 Tsp kosher salt
4 Tbsp butter, melted
16 Oz mascarpone cheese
4 Oz whipped cream cheese
2 Tbsp blood orange, juiced and 2 tablespoons zested
1/2 cup(s) dark brown sugar
3 large eggs
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Preheat oven to 350ºF.
Pulse gingerbread snaps, sugar, salt and butter in a food processor until finely ground (like coarse sand).
Pour crumbs into a lightly greased 11-inch tart pan and press firmly to a 1/4-inch thickness over the bottom and up the sides of the pan.
Place on a sheet pan and bake 15 minutes. Remove from oven and allow to cool.
Meanwhile, combine marscapone, whipped cream cheese, orange juice, orange zest, brown sugar, and eggs in a clean food processor.
Pulse until smooth and well combined. If necessary, scrape down sides of bowl and pulse again.
Transfer cheese mixture to cooled tart shell and bake 30 to 40 minutes until filling has set.
Cool completely before refrigerating. Serve cold or at room temperature.


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