Mini Lemon Custard Tart for One
- 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
- 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.
- 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.
- 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.
- 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.
- 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.