Ginger Brulee Tarts

Indulge in the exquisite flavors of Bourke Street Bakerys Ginger Brulee Tarts. These delightful treats feature a creamy custard infused with the warmth of crystallized ginger, all encased in a buttery shortcrust pastry and topped with a caramelized sugar crust.

Ingredients:

• 6 large egg yolks
• 1/4 cup caster sugar
• 1 1/4 cups thickened cream
• 1/4 cup finely chopped crystallized ginger
• 1/2 teaspoon vanilla extract
• 1 sheet pre-made shortcrust pastry, thawed

Instructions:

Warm the oven up to 320F 160C

Mix the egg yolks and sugar in a bowl with a whisk until the mixture is pale and creamy

In a saucepan, heat the cream over medium-low heat until it just starts to boil

Slowly pour the hot cream into the egg mixture while whisking all the time

Add the vanilla extract and chopped ginger and mix well

To fit tart molds, roll out the dough and cut it into circles

Put circles of dough into tart molds and use a fork to make holes in the bottom

Fill pastry cases with the custard mixture

Put in the oven and bake for 20 to 25 minutes, or until the custard is set but still has a little give in the middle

Take the tarts out of the oven and let them cool down completely

Be sure to cover the tops of the tarts with caster sugar

Carefully brulee the sugar with a kitchen torch until it turns golden and caramelized

Wait until the sugar is hard to serve it