Cranberry Ginger Tart

• 2 cups ground almonds
• 1/4 cup butter, melted
• 2 tablespoons sugar
• 2 cups fresh or frozen cranberries
• 2 teaspoons cornstarch
• 1 teaspoon minced fresh gingerroot
• 3 large egg whites
• 3/4 cup confectioners' sugar
• 1 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon grated orange zest
• 1/4 cup finely chopped crystallized ginger

1. In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375u0b0 for 10-12 minutes or until edges are golden brown. Cool on a wire rack.
2. Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture.
3. Spread cranberry mixture into prepared crust. Bake at 375u0b0 for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack.
4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange zest; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator.

ground almonds, butter, sugar, cranberries, cornstarch, fresh gingerroot, egg whites, sugar, heavy whipping cream, sugar, orange zest, crystallized ginger

Taken from www.tasteofhome.com/recipes/cranberry-ginger-tart/ (may not work)