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Ginger Berry Tart

Writer: Suzanne ClarkSuzanne Clark

Fresh summer strawberries, juicy ripe blueberries and sun fresh oranges. These are some of my favorite summer time ingredients. In my opinion, the best way to showcase these warm weather beauties is to create a Ginger Berry Tart! I have been making this tart for years. In fact, I am not even sure where this recipe originated; it is now just part of my summer routine. It brings back memories of summer birthdays, backyard parties, family get-togethers and time spent with good friends. I love making this quick and easy desert not only because it is delicious, but it requires just a brief time in the oven, keeping your house cool in the hot summer months. The beautiful colors of the berries and the glistening gel top, are all that is needed to decorate this crowd pleasing desert. The buttery crust is packed full of gingersnaps and pecans which makes the perfect base for the creamy filling. Keep your cool with this summer with this light, creamy treat that is full of summer flavor-the perfect summertime dessert! For the complete recipe, Click here!


 
 
 

Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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