pan: 9-inch tart pan or pie plate (I used a pie plate)
crust: 1 (8 oz.) box crunchy gingersnaps (yielding 2 ½ cups of crumbs)
4 T unsalted butter, softened
Smash gingersnaps in Ziploc bag with rolling pin, combine with butter in a bowl and press into the pan, exactly like you are making a graham cracker crust.
Bake for 5 minutes to make the crust more, well, crusty and cool that sucker off.
filling: 1 (8 oz.) tub mascarpone cheese
½ cup powdered sugar
½ cup heavy whipping cream
½ tsp. vanilla or other flavoring
Bust out your Kitchen Aid and whip the cheese on medium until smooth. Add powdered sugar, then the heavy cream. It takes a bit, be patient and bump up the speed when necessary. Wait till it beats up to be fairly thick. Then, add the vanilla
Spread the filling into the cooled crust. You can store in in the fridge at this point, or if you're ready to chow down, top it with peaches, sprinkle with some sugar to make it sparkly, and add a lil' mint sprig for the cute factor.
Come back and see me!