Sunday, 29 November 2009

Lemon Ice-Cream Tart with Gingernut Crust [#186]

This was a delicious, refreshing dessert to have after an excellent roast chicken. It was creamy, yet sharp and lemony, with a great hot, gingery crust made from ginger oatmeal cookie crumbs mixed with chunks of preserved ginger. Dead easy to make too. I halved the recipe, though, as a pint of cream was too much, and this is still enough to feed six people, so we will indulge on another couple of occasions throughout the week - well, it is nearly Christmas! This would be worth making a few days in advance of a meal and keeping stashed away in the freezer for a great, simple pud, perhaps as an alternative for Christmas Pudding haters.

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