Greg Buerger's Sparkling Gingersnap Caramel Apple Tart

Name: Sparkling Gingersnap Caramel Apple Tart
Ingredients: ½ Cup Winemaker French Sparkling Rose Brut Wine; ½ Cup Jelly Queens Champagne Jelly; 1 ½ Cups Gingersnap Cookies; 1 Cup Pecans, chopped; 4 Tbsp. Butter; 1 Tbsp. Sugar; 1 8 oz. Cream Cheese; ½ Cup Sugar; 2 Tbsp. Sour Cream; 1 tsp. Sour Cream; 1 tsp. Vanilla; 1 Egg; 4 Cups Tart Apples; ⅔ Cup Sugar; 5 Tbsp. Glour; 1 ½ tsp. Cinnamon; ¾ tsp. Nutmeg; 1 Lemon; 2 Cups Whipping Cream; 12 oz. Cream Cheese; 1 Cup Sugar; 4 tsp. Cinnamon; 2 tsp. Vanilla; ½ Cup Caramel Sauce; Mint Leaves

This tart brings together a crunchy gingersnap crust and creamy cheesecake layer with the spicy warmth of apples Infused with sparkling Rose Wine and champagne jelly, topped with cinnamon whipped cream, caramel sauce and crunchy pecans. You can almost taste the bubbles.

Mealtime: Dessert
Diet: Pescatarian, Vegetarian
Contains: Dairy / Lactose, Gluten, Soy, Wheat

Purchase | $4.99

By Greg Buerger

2018 WORLD DESSERT CHAMPION The World Food Championships I won the 2014 Kikkoman Grill Master Challenge at the Arizona State Fair where I took the 1st place $1,000 prize and recently took 1st place and $1,000 at the Riunite Ultimate Chile Challenge here in Phoenix. I placed 16th in the World Recipe Championships at the 2015 WFC and 4th in the World Dessert Championships at the 2016 WFC and finished 2nd in the 2017 World Dessert Championship. My persistence has paid off as I hit the jackpot in Orange Beach with 1st place in the 2018 World Dessert Championship.

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