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Ginger custard tart


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Ingredients

Ginger custard tart

  • 120 grams unsalted butter, Cold, cut into pieces
  • 180 grams plain flour
  • 40 grams pure icing sugar
  • 1 egg yolk
  • 1 pinches fine sea salt
  • 3 level teaspoons water
  • 2 cinnamon quills
  • 5 cm ginger, stem
  • 5 cardamom pods, Bruised
  • 500 grams Milk, Full cream
  • 2 eggs
  • 200 grams caster sugar
  • 4 egg yolks
  • 50 gram cornflour
  • 150 grams cream, Heavy, whipping
  • 50 grams caster sugar, For topping, if you want a Creme brûlée finish
  • 1 bunches Fresh berries, For topping, if you want a fresh finish
  • 1 scoops whipped cream, For topping, if you want a fresh finish
  • 1 heaped tablespoons pistachio nuts, For topping, if you want the Creme brûlée finish
  • 6
    2h 20min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
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Recipe's preparation

    Short crust pastry, pastry shell, custard and topping
  1. Place butter, flour, icing sugar, salt, egg yolk and water in mixing bowl then mix for 30 seconds, speed 4.
    Remove contents onto a thermomat or floured surface, and bring together into a disc. Wrap in cling film and chill in fridge for 20 minutes. Meanwhile, clean mixing bowl and make custard.
  2. Place milk, 100 g caster sugar, the ginger, cinnamon quills and cardamon pods and heat. Set aside for the flavours to infuse for at least 1 hour
  3. After this time, remove ginger, cinnamon quills and cardamon pods, then add eggs, egg yolks, cornflour and remaining 100 g caster sugar then heat on thicken mode.

    Once done, transfer to a bowl, cover surface with a piece of cling film to prevent a skin forming then allow to cool to room temperature before placing in fridge.

    Meanwhile, clean mixing bowl and prepare pastry shell.
  4. Roll out chilled pastry between two pieces of cling film, or on a lightly floured surface, and use to line a round tart tin.

    Prick base with a fork then set aside in fridge for 45 mins.

    Towards the end of this time, preheat oven to 160°C. Line pastry shell with baking paper and fill with baking beans or uncooked rice then blind bake for 15 minutes (160°C). Remove baking beans or uncooked rice and paper then bake for a further 6-8 minutes (160°C) until pastry is golden brown.

    Set aside on a wire rack and allow to cool.
  5. Insert butterfly whisk in mixing bowl. Place cream and then, without measuring cup, whip until soft peaks form on speed 3, watching carefully to avoid over-whipping (or you'll end up with butter!)

    Add cooled custard and blend for 20 seconds on speed 3.

    Remove pastry case from tin, place on a serving plate then spoon custard into it.
  6. Add a thin layer of caster sugar and then using a blow torch, melt the sugar and form a crispy top. Then sprinkle with crushed pistachio nuts. You'll end up with something similar to Bourke street bakery's famous Ginger Creme Brûlée Tart (though not the same, it's a prettt good homemade version!)

    Or

    Decorate with fresh berries and pipe some cream in between.
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I would like to make this but I'm finding it very...

    Submitted by Augusta on 22. June 2020 - 12:15.

    I would like to make this but I'm finding it very difficult to follow due to the wording being all messed up. Can this be fixed please.

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