Gluten-Free Gingersnap Tangerine No-Bake Tart Recipe

This bright, no-bake gingersnap tangerine tart is naturally gluten free and comes together with minimal effort—no oven required. Its tangy, creamy filling and spiced gingersnap crust make it an easy, elegant dessert any time of year.

After a week of chilly, rainy weather, a slice of this golden orange tart feels like a little bit of sunshine. The bright tangerine flavor paired with spiced gingersnap crumbs creates a refreshing contrast of creamy and crisp that’s hard to resist.

How to make this gingersnap tangerine tart

First, combine the melted butter with finely crushed gluten-free gingersnap crumbs. Press the mixture firmly into a 9″ springform pan, spreading the crumbs evenly across the bottom and pressing about 1″ up the sides to form the crust.

Chill the crust in the refrigerator while you prepare the mousse-style filling so it sets firmly.

Second, sprinkle the powdered gelatin over cold water and let it bloom briefly. Warm the tangerine juice in a small saucepan until it’s hot but not boiling, then remove it from the heat.

Gently heat the bloomed gelatin (about 10 seconds in the microwave or until fully dissolved) and whisk it into the hot tangerine juice. Take care when adding the gelatin, as it may release steam. Set the juice aside to cool until it is no longer hot.

Third, whip the heavy cream with the powdered sugar until stiff peaks form. Fold the whipped cream gently into the cooled tangerine mixture until fully incorporated. Pour the filling into the chilled gingersnap crust and refrigerate until set, about 3–4 hours.

Finally, just before serving, top the tart with thinly sliced oranges and a few fresh mint leaves for color and extra brightness.

Tips for making this tart

• Cookie-to-crumb conversion: Approximately 8 ounces of gingersnap cookies yields about 2 cups of finely crushed crumbs.
• Pack the crust firmly: Press the crumbs tightly and evenly so the crust holds its shape when you remove the springform ring.
• Make the crust ahead: The crust stores well in the refrigerator for a few days or up to 3 months in the freezer; thaw before filling.
• Prepare fruit in advance: If you add fresh fruit early, brush a light glaze or simple syrup over the slices to prevent them from drying out.
• Storage: Cover the tart with plastic wrap and refrigerate for 2–3 days.

Did you make this recipe? I’d love to hear how it turned out—share a photo or leave a note in the comments.

Recipe

If you like this, you might also like…

• Mimosa tart
• Strawberry champagne charlotte
• Peaches and cream sheet cake