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Crème Brûlée Ginger Tart

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Prep 25min (1hr cooling time)Bake 60-65minMakes 8 serves

Spiked with chunks of crystalised ginger this luscious crème brûlée custard makes a divine tart filling. I have to confess, that this is one of my all-time favourite desserts!

Ingredients

1 quantity sweet shortcrust pastry
50g ( 1¾oz) crystalised ginger, cut into small pieces (about 8mm/3/8in)
2 tablespoons cater sugar, to sprinkle

Crème Brûlée Filling
250ml (1 cup/9fl oz) pouring cream
1 vanilla bean, split lengthways and seeds scraped
3 egg yolks, at room temperature
55g (¼ cup/2oz) caster sugar

Method

  1. Preheat oven to 200°C/400°F (180°C/350°F fan-forced). Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a rectangle about 3mm/ ⅛in thick. Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased 2.5cm/1in deep, 34.5cm x 11.5cm (13½in x 4½in), base measurement, tart tin with a removable base and then unroll the pastry being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.

  2. Place the tart tin on an oven tray. Prick the pastry base with a fork about 12 times. Line the pastry case with crumpled baking paper or foil and fill with pastry weights, or raw rice, making sure they press into the corners. Bake in preheated oven for 20 minutes.

  3. Remove the pastry case from oven and use the paper or foil to carefully lift the weights out of the case. Return to the oven and bake for a further 20 minutes or until golden and cooked through.

  4. Meanwhile to make the Crème Brûlée Filling, combine the cream and vanilla bean and seeds in a medium saucepan and bring almost to a simmer over medium heat. Remove from heat and set aside. Use a balloon whisk to whisk together the egg yolks and sugar until well combined. Gradually stir in the hot cream mixture (don’t over-mix – you don’t want it to be frothy). Strain the custard into a heatproof jug.

  5. Remove the tart case from the oven and reduce the oven temperature to 160°C/315°F (140°C/285°F fan-forced). Sprinkle the base evenly with the ginger and then pour the warm custard immediately into the hot tart case. Carefully return to the oven and bake for a further 20-25 minutes or until the custard is just set and it still wobbles slightly in the centre when the tin is shaken gently.

  6. Remove the tart from the oven and set aside on a wire rack for at least 1 hour or until cooled to room temperature.

  7. To serve, sprinkle the top of the tart evenly with the sugar and use a blowtorch to caramelise the sugar until a deep golden. Stand for 5 minutes for the toffee to set before serving.


Baker's Tips

  • This tart will keep in an airtight container in the fridge for up to 2 days. Stand at room temperature for 30-60 minutes to bring back to room temperature before serving.
The pastry will soften slightly on storing.

This recipe is from Anneka's SBS Food online column, Bakeproof: Comforting Custard.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

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