1. Place rack in middle of oven. Preheat oven to 350 degrees F. Place a 10-inch pie pan or a 91?2-inch round tart pan with a removable bottom on a baking sheet.
2. Prepare the crust. In a small bowl, combine gingersnap crumbs, sugar, and melted butter. Spread mixture around bottom and sides of tart pan. Use a flat-bottomed glass to press the crumbs into place. Use your thumbs or a soupspoon to press crumbs firmly up the sides of the pan. Bake tart shell for 6 minutes. Remove shell from oven and allow it to cool completely. The shell can be tightly wrapped and stored at room temperature for 24 hours.
3. Prepare the filling. In a large bowl, whisk together egg yolks, sugar, cornstarch, and salt. Set aside.
4. Pour milk and 1 cup of the heavy cream into a large saucepan. Heat mixture over medium-high heat until small bubbles form around the perimeter of the pan, about 3 to 4 minutes. Very slowly whisk hot mixture into the egg mixture, 1/2 cup at a time. When all the dairy is incorporated, pour mixture back into pan and cook over medium-high heat, stirring constantly. The custard will thicken as it cooks. Bring to a boil, stirring, and maintain the boil for 1 minute. This process will take 4 to 5 minutes. Remove from heat and cool in pan for 5 minutes.
5. Whisk in tea, vanilla, and 1/4 tsp. of the nutmeg. Cool custard to room temperature — cover with plastic wrap pressed into the top of the custard so that it does not form a skin.
6. In a medium bowl, use an electric mixer on medium high to whip remaining 1 cup cream until it forms stiff peaks; be careful not to overbeat. Gently fold whipped cream into cooled custard. Pour custard into prepared crust, smoothing surface, and sprinkle remaining 1/4 tsp. nutmeg over surface of tart. Refrigerate until chilled, at least 2 hours and up to overnight. Serve cold. If desired, garnish with ginger cookies.
Source: Hannaford fresh Magazine, November - December 2014