Yesterday I made these Ginger Creme Brulee Tarts based on the ones from Bourke St Bakery, their recipe takes 3 days so here’s my simplified version which you can make in 1 day (an overnight to set). The pastry is buttery, the filling is creamy and combined with a crunchy sugar top, they are to die for.
The recipe below was first adapted by Billy Law from atablefortwo.com.au for simplicity, and then further adapted by me for even more simplicity!
What you need
Sweet crust pastry
125g chilled unsalted butter, cut into cubes
30g caster sugar
200g plain flour, plus extra for dusting
pinch of salt
4 tablespoons chilled water
Ginger brûlée filling
400ml pouring cream
1 teaspoon ginger powder
1/2 teaspoon cardamon powder
1/2 teaspoon cinnamon
5 egg yolks
50g caster sugar, plus extra for burning
a handful of pistachio, toasted and chopped
What to do
1. To make the tart cases, put all the sweet crust pastry ingredients, except the water, into a food processor and pulse until it resembles breadcrumbs. Then add the water in a steady stream, and keep pulsing until it comes together and forms coarse clumps. Place the clumps on a floured surface and gently gather them to form a dough. Flatten the dough into a disc about 2cm thick, then wrap in plastic wrap and place in the refrigerator for at least 2 hours, or overnight.
2. Remove the pastry from the refrigerator. Lightly dust the pastry, work surface and rolling pin with flour, then roll out the pastry to a 3mm thickness. Using an 11cm round pastry cutter, cut out 8 rounds from the pastry.
3. Line the individual tart tins with the pastry; use a ball of excess dough to gently push the pastry into the corners of the tins. Try not to stretch the pastry too much or it will shrink when baking. Once all the tart tins are lined with pastry, place them on a baking tray and transfer to the freezer to chill for 20 minutes, so the pastry holds its shape when baking.
4. Preheat the oven to 200°C. Prick tart shells on the base with a fork, line the tart shells with baking paper, then fill with baking weights or grain or rice, transfer to the oven and blind bake the tart cases for 15-20 minutes, remove the baking paper and weights and bake for another 5 minutes or until they are golden and crisp. Remove from the oven and let them cool a little before removing them from the tins.
5. To make the custard, put the cream into a saucepan over high heat and add the ginger, cardamom and cinnamon. Feel free to modify the amount of spice until it reaches a flavour you like, mine was on the light side for spice flavour. As soon as it boils, remove from the heat.
6. Place egg yolks and sugar in a bowl and whisk to combine or until the sugar has dissolved. Pour a little bit of the cream into the egg mixture, quickly give the mixture a whisk so the egg doesn’t curdle. Then gently pour a little bit more of the cream and whisk it in, repeat until all the cream and egg mixture are well combined.
7. Place the bowl of custard over a pot of simmering water over low-medium heat, keep stirring with a spatula until the custard thickens. Control the heat and make sure the custard doesn’t curdle, remove the saucepan from heat if is too hot, give it a stir to cool down then put it back on the heat. It will take around 15-20 minutes to thicken. Dab the back of the spatula with the custard, then draw a line using a finger, if custard doesn’t flow and cover the line, then it is thick enough and is ready. Remove from heat, set side to cool down completely, giving the custard a very quick stir every 10 minutes while it cools.
8. Place the tart cases on a tray, and spoon the custard into each case until it is filled to the brim. Place the tarts in fridge to set until ready to serve.
9. Before serving, sprinkle about 1 teaspoon of caster sugar over the top of each tart and burn with a blowtorch to caramelise the top. Sprinkle a few pistachios on top. The blowtorch may soften your filling and so I recommend popping the tarts back into the fridge for another hour or two to set again.