Lemongrass Pudding Tart
This dessert is a real treat and with its light yellow surface, this is a great canvas for a "spooktacular" Halloween design!
Ingredients
- 3/4 cup granulated sugar
- 3 tbsp. cornstarch
- 2 cups half-and-half
- 3 large free-run egg yolks, lightly beaten
- 1 pinch ground Himalayan pink salt
- 3 large lemongrass sticks, finely sliced tips & tricks
- 1 inch thick fresh ginger, quartered *optional
- 2 tbsp. lemon zest
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. butter, room temperature
- 1 Chocolate Honey Graham Cracker Pie Crust see Recipe
Directions
- In a small mixing bowl, combine beaten egg yolks with salt; set aside.
- In a medium saucepan, combine sugar and cornstarch. Add half-and-half and whisk until smooth. Turn the heat to medium.
- When the mixture gets pretty warm, temper the eggs by slowly pouring the milk mixture over the yolks, whisking constantly. After a couple of ladles, pour yolks into the saucepan, whisking continuously.
- Add lemongrass and ginger; whisk vigorously. To this, add lemon zest and lemon juice; whisk until the pudding thickens, about 3 minutes.
- Remove from the heat and whisk in butter.
- Pour the mixture through a sieve over a measuring cup. Using a spatula, scrape the thick pudding through the screen; discard the solids.
- Pour the filling into the prepared Chocolate Honey Graham Cracker Pie Crust and level it out. Cool to room temperature before decorating it if desired, about 2 hours.
- Transfer to the fridge at least 3 hours to chill.