Mini Lemon Custard Tart for One

Faux Tart with Instant Lemon Ginger Custard
Matt Armendariz © 2013
  • Yield: 1 servings


1 or 2 gingersnap cookies, crumbled (about 1/3 cup of crumbs)
1teaspoon honey
1 (2-inch) piece fresh ginger, peeled
1/2cup heavy cream
2tablespoons sugar
3tablespoons freshly-squeezed lemon juice
A handful of blackberries, blueberries, or raspberries


  1. Sprinkle the crumbled cookie into the bottom of a large ramekin, small glass jar, or small shallow bowl. Drizzle the crumbs with honey, then use a fork to combine the two and then to lightly pack down the mixture. Transfer to the freezer while you make the custard.
  2. Grate the ginger, then press the grated ginger through a fine-mesh strainer into a small bowl. You should have about a teaspoon of ginger juice.
  3.  Pour the cream into a small saucepan set over medium heat, stir in the sugar, and bring the mixture to a boil. Let it boil for about 5 minutes, then remove from the heat and stir in the ginger juice and lemon juice. Let the mixture cool in the saucepan for about 20 minutes.
  4.  Pour the warm cream mixture into the ramekin over the crumbs, and refrigerate until the cream has set, at least 30 min-
utes but possibly longer, depending on the depth of the container and the fat content of the cream. (Or you can make it the day before; cover it with a piece of plastic wrap pressed tightly on the surface of the cream.) The custard will be softly set, like a pudding, not firm like a flan.
  5.  Top with the berries and eat.

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.