12 Graham Crackers
1 Tablespoon chopped Crystallized Ginger
¼ cup Sugar
½ teaspoon Kosher Salt
5 Tablespoons Butter, melted
1 12oz jar of Pineapple Jalapeño Pepper Jelly
2 Tablespoons Water
1 1/2 teaspoons Unflavored Gelatin
3/4 cup Heavy Cream
1/2 teaspoon Lime Peel, finely grated
1/4 cup Sugar
1.5 cups Buttermilk
1 teaspoon Vanilla Extract
Prepare Tart Shell
Preheat oven to 350 degrees.
Pulse graham cracker crumbs, crystallized ginger, sugar, and salt in a food processor/blender until it makes a fine crumb.
Put crumbs into a mixing bowl and pour butter over and mix to distributed butter throughout the crumb.
Firmly press crumb mixture into bottom and up sides of a 9-inch tart pan, 9-inch pie dish, or 4-6 small tart pans. Pop into the freezer for 10 minutes.
Bake until crust is fragrant and edges are golden, about 15-17 minutes. Bush inside of tart shell with egg white and bake 2 additional minutes.
Let cool completely on a wire rack. Then pop the crust back into the freezer for 10 minutes.
While the crust is cooling, spoon out the 12oz jar of jelly into a pan and gently heat to loosen jelly for spreading. Do not completely melt the jelly and make very hot or you will soften the crust when it is added.
Remove crust from the freezer and spoon loose jelly into the crust and smooth to coast the interior crumb.
Prepare Buttermilk Filling
Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Heat cream, lime peel, and sugar in a small saucepan over medium heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally.
Remove from heat and add gelatin mixture. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla.
Pour buttermilk filling into jelly lined tart shell and refrigerate for at least 6 hours prior to serving (4 hours if you are using small tart shells)