Custard Tarts will always be a decadent tea time treat but these are made all the more indulgent thanks to a golden, buttery crust made from Bakers GingerNuts®. This way, every bite is a little piece of ginger-infused bliss!
Level MEDIUM
Time 40 MIN
Serves 6 – 8
INGREDIENTS
200 g Bakers GingerNuts® biscuits
150 g butter, melted
100 ml custard powder
1 Tbsp (15 ml) milk
2 cups (500 ml) milk
50 ml sugar
1 cup (250 ml) whipped cream
INSTRUCTIONS
- Preheat the oven to 180° C.
- Place the biscuits into a food processor and blitz to a fine crumb.
- Add the melted butter and mix well.
- Press the crumb into 8 x 6 cm round mini tartlet tins and bake for 3 minutes Set aside to cool.
- Mix the custard powder and a tablespoon of milk, until combined, ensuring there are no lumps.
- Add the 2 cups of milk and place the mixture into a medium-sized pot and heat over a low heat, stirring regularly until the mixture has thickened and comes to a gentle simmer.
- Set aside, cover with Clingfilm, and allow to cool.
- Whisk the cooled custard, and fold in the whipped cream.
- Fill the cooled tartlets with custard cream and top with seasonal berries of your choice
