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prepare ahead?
Will keep in the fridge for a few days. But the pastry may start to go soggy, so best to fill the tartlets on the day you want to eat them. The custard can be made up to a week ahead. Same with the tartlet shells.
variations for fun
prune & custard – chop 12 prunes in half lengthwise and divide between tartlet shells before topping with custard.
brulee – sprinkle each tartlet with 2 teaspoons sugar and blast with a brulee torch or other blow torch until the sugar has caramelised.
vanilla – replace ginger with 2 vanilla beans. Scrape the seeds from the pods and add to the cream and allow the pods to infuse in the custard as well.
little custard pots – Skip the tartlet shells and serve the custard mixture in pretty glasses or espresso cups. Will serve 4 instead of 6.
no fresh ginger? – You could skip it or use 2 teaspoons of dried ground ginger instead.
troubleshooting guide
no little tartlet shells? – You could make a large tart but sometimes it’s difficult to get the custard filling thick enough to stay in place when you cut the tarts. So your best bet is to serve the custard in individual custard pots.
custard curdling – If the eggs get too hot in the custard they will curdle. If you notice this happening. Immediately remove from the heat and pour into a clean cold bowl. Add a little cold milk or cream and stir vigorously. Depending on how hot it was this may or may not save your custard.
custard too runny – This means the custard wasn’t cooked for long enough to set the egg yolk. Not much you can do now but next time cook until the custard is thicker.
ginger overpowering – I’ve made it quite gingery. If you prefer less, or none at all feel free to adjust the amount of fresh ginger.
serving suggestions
Perfection as is.
leftover potential
Will keep up to a week in the fridge but the pastry will soften a little after the first few days.
related links
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ginger tartlets recipe
makes 6 small tartlets
375g (13oz) whipping cream
3 tablespoons grated fresh ginger
5 egg yolks
40g (1.5oz) sugar
1. Bring cream and ginger to a simmer in a small saucepan.
2. Meanwhile combine yolks and sugar in a small bowl.
3. Pour hot cream over yolks mixture and combine. Return to the saucepan and cook over a medium low heat, stirring constantly until the mixture thickens.
4. Pass custard through a fine sieve to remove the ginger bits. Cover with cling wrap on the surface of the custard and refrigerate for at least 6 hours or over night.
5. To fill tartlets, place chilled custard in a medium zip lock bag.
6. Cut the tip off one corner of the bag and use to pipe the custard filling into the tartlet shells. Refrigerate until ready to serve.
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