Ginger Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2 tbsp cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">400ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">50g fresh ginger, peeled and finely grated</li><li class="ingredients-single-item">1 whole cinnamon stick</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">2 tbsp crystallized ginger, finely chopped (optional)</li><li class="ingredients-single-item">A dusting of icing sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, cold butter cubes, and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. If you don't have a processor, use your fingertips to rub the butter into the flour until you achieve the same texture. The cold butter creates pockets of steam when baking, resulting in flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Mix the egg yolk with the cold water, then slowly add to the flour mixture while pulsing until the dough just begins to come together. Don't overwork the dough or it will become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring together into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making sure it's large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently press the pastry into the corners of the tin, taking care not to stretch it. Trim the excess leaving a slight overhang to allow for shrinkage. Prick the base all over with a fork, then line with parchment paper and fill with baking beans. This prevents the pastry from puffing up during blind baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blind bake for 15 minutes, then remove the beans and parchment. Return to the oven for another 5-7 minutes until the pastry is lightly golden and feels dry to the touch. The base should be completely cooked as it won't bake much more once filled. Trim any remaining overhanging pastry for a neat edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry is baking, prepare the custard filling. In a saucepan, combine the cream, milk, grated ginger, and cinnamon stick. Heat gently until it just reaches simmering point, then remove from heat and cover. Allow to infuse for 20 minutes – this step is crucial for developing a deep ginger flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the egg yolks, caster sugar, vanilla extract, and ground nutmeg until pale and slightly thickened. The sugar crystals will begin to dissolve, creating a smoother custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reheat the cream mixture until hot but not boiling. Strain through a fine mesh sieve into a jug, pressing down on the ginger to extract maximum flavor. Discard the solids.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from scrambling. Return the mixture to a clean saucepan and cook over low heat, stirring constantly, until it slightly thickens and coats the back of a spoon. Don't let it boil or it will curdle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Reduce oven temperature to 160°C (140°C fan). Pour the custard into the baked pastry case. If you notice any bubbles on the surface, gently pop them with a toothpick for a smooth finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Carefully transfer to the oven and bake for 25-30 minutes until the custard is just set but still has a slight wobble in the center. It should feel like firm jelly when touched lightly – if it's completely firm, it's overcooked.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set. The flavors will develop and meld during this time.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Before serving, sprinkle with chopped crystallized ginger if using and dust lightly with icing sugar. Slice with a sharp knife dipped in hot water and wiped clean between cuts for the cleanest edges. Serve chilled or at room temperature.</li></ol>