Ginger cream tart! :)


Love love love ginger!!!! so here is ginger for dessert!!!!!

Crust:

1 1/2 cups of brown rice flour

1/8 cup brown sugar

2 tbsp melted butter

Ginger cream:

1/4 cup rice flour

3/4 granulated sugar

3 cups soy milk

3 eggs lightly beaten

1 envelope of gelatin

3 tbsp of minced candied ginger

1 tbsp vanilla

First make the crust by combining all ingredients and then baking at 350 for about 5-10 minutes. allow to cool

make the ginger cream: In a very large sauce pan, stir flour and sugar. Gradually stir in milk and eggs.

Sprinkle with gelatin and let stand for 10 minutes. cook at medium heat constantly stirring until it thickens a bit (about 15 minutes). Remove from heat and add ginger and vanilla. to make it cool down faster place sauce pan in cold water and keep stirring until it stops steaming.

pour into crust and cool 3 hours or overnight in the fridge

enjoy!!! pairs well with mango.

**** note photos show me doubling the batch following recipe sown will be a much smaller cream tart*****

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: