Ginger Brûlée Tarts
  • 720 ml (25 fl oz/3 cups) thin (pouring) cream (35% fat)
  • 5 cm (2-inch) piece of fresh ginger, finely sliced
  • 1 cardamom pod, bruised
  • ½ cinnamon stick
  • 10 egg yolks
  • 80 g (2¾ oz/⅓ cup) caster (superfine) sugar, plus extra for sprinkling
  • 20 x 8 cm (3¼-inch) blind-baked Sweet Shortcrust Pastry shells (recipe follows)
  • 1½ tablespoons pistachio nuts, chopped
  1. Put the cream, ginger, cardamom and cinnamon stick in a saucepan over high heat. As soon as it boils, remove from the heat, pour into a container, cover with plastic wrap, and chill overnight for the flavours to infuse.
  2. Reheat the cream mixture to simmering point in a saucepan over medium-high heat, then remove from the heat and set aside until needed.
  3. Whisk the egg yolks in a stainless steel bowl. Add the sugar and whisk for about 30 seconds, until the sugar has dissolved. Pour the infused cream through a fine sieve, discarding the spices, then whisk into the egg yolk mixture.
  4. Set the bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water.
  5. Stir with a whisk for 10 to 15 minutes, until the mixture is smooth and thick, scraping down the side of the bowl regularly with a rubber spatula. You may need to stir a few minutes more to reach desired consisteny. Keep stirring at all times or the mixture will curdle.
  6. Remove the bowl from the heat and whisk for 2 minutes to cool. Over the next hour, whisk every 10 minutes until cooled. Clean the side of the bowl with a spatula, lay plastic wrap on the surface of the mixture and chill overnight to set. To cool faster, place over an ice water bath and stir frequently. This will cut down your chilling time to 25 minutes.
  7. Using a piping (icing) bag fitted with a plain nozzle, pipe the custard into the cooled blind-baked pastry shells, just slightly overfilling each one. With a small pallet knife, scrape the custard so it’s flush with the top of the tart shells. Place in the refrigerator for 4 hours.
  8. Sprinkle about 1 teaspoon caster sugar over the top of each tart and burn with a blowtorch to caramelise the top. (We used 2 teaspoons for better caramelization).
  9. Sprinkle a few pistachios on top to serve.
The ginger brûlée cream will keep in the fridge for up to 5 days, but the filled tarts will not last longer than a day.
Recipe by Bake from Scratch at