Strawberry Ginger Tart

• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 large egg white
• 1 tablespoon minced fresh gingerroot
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk chocolate chips
• 1 package (8 ounces) reduced-fat cream cheese
• 3 tablespoons confectioners' sugar
• 2 tablespoons 2% milk
• 4 cups halved fresh strawberries
• 1/4 cup seedless strawberry jam
• 1 tablespoon crystallized ginger, finely chopped

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and ginger. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. tart pan.
2. Bake at 350u0b0 for 12-15 minutes or until edges are lightly browned. Sprinkle with chips. Bake 4-5 minutes longer or until chocolate is melted; spread over crust. Cool on a wire rack.
3. In a small bowl, beat the cream cheese, confectioners' sugar and milk until smooth; spread over chocolate. Top with strawberries. In a small microwave-safe bowl, microwave jam in 10-second intervals until melted; brush over strawberries. Sprinkle with ginger. Refrigerate for at least 2 hours before serving.

butter, sugar, egg white, fresh gingerroot, flour, baking soda, salt, milk chocolate chips, cream cheese, sugar, milk, fresh strawberries, strawberry jam, ginger

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