Individual kiwi tarts with ginger thin crust
Alcoholic beverages
The hot pastry cream on top of a store-bought ginger thin (like Anna's) in a ramekin makes a homey and spoonable crust with no work. (I used the pastry cream recipe from the old NEW BASICS COOKBOOK by Julee Rosso and Sheila Lukins as it is really streamlined and doesn't make too much. Any pastry cream or good vanilla pudding would do.) Came up with this when my blogging group set last Friday for kiwi and I just couldn't, at first, come up anything except same old salads and smoothies (blah blah.)
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