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

1. Preheat the oven to 180° C.
2. Place the biscuits into a food processor and blitz to a fine crumb.
3. Add the melted butter and mix well.
4. Press the crumb into 8 x 6 cm round mini tartlet tins and bake for 3 minutes Set aside to cool.
5. Mix the custard powder and a tablespoon of milk, until combined, ensuring there are no lumps.
6. 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.
7. Set aside, cover with Clingfilm, and allow to cool.
8. Whisk the cooled custard, and fold in the whipped cream.
9. Fill the cooled tartlets with custard cream and top with seasonal berries of your choice

Step aside savoury salami, you’ve got competition from the cocoa kind!
This literal chocolate log is made all the more decadent thanks to Bakers GingerNuts® and just gets nicer by the slice.

Level MEDIUM
Time 40 MIN
Serves 8

INGREDIENTS
250 g Bakers® biscuits (we used Bakers
Eet-Sum-Mor® and Bakers GingerNuts®)
Bakers Digestives®, Nuttikrust®,
Blue Label® Marie, and Tennis®
also work well
50 g glacé cherries (or other glacé fruit)
or 50 g nuts (optional)
150 g butter, melted
200 g chocolate (dark or milk)
100 g icing sugar, plus extra for
decorating
2 Tbsp cocoa powder
6 Tbsp milk

INSTRUCTIONS

1. Roughly break the biscuits into small pieces (1 – 2 cm) in a bowl, keeping all the crumbs as well.
2. Cut cherries in half and add chopped nuts if using.
3. You could also add other Glacé fruit, or Glacé ginger, or raisins, as you prefer.
4. Melt butter in a pan.
5. Melt the chocolate into the butter on a low heat until just melted, stirring continuously so it doesn’t burn.
6. If easier, melt in microwave.
7. Add the milk to melted mixture and stir well.
8. Add the icing sugar and cocoa powder and mix well until smooth.
9. If too stiff, add a little extra milk.
10. Add to the biscuits and cherries, and mix so they are all well coated.
11. Spread the mixture out on baking paper, or plastic wrap, and shape it into a roll using a spatula or spoon.
12. Roll up the paper and wrap it tight like a sausage/salami, twisting and securing the ends.
13. Place in the fridge for several hours until firm.
14. After chilling, remove from the paper. Sieve icing sugar on all sides.
15. Cut into pieces and serve.
16. To store, keep in the fridge or freezer.
17. If the latter, place at room temperature for a few minutes before cutting and serving.