Christmas Custard Tart With Gingerbread Spice
Add some sweetness to your favourite Custard Tart with Gingerbread Spice using our BCM8 Custard Mix. Give it a try this holiday season!
Christmas Custard Tart With Gingerbread Spice
Add some sweetness to your favourite Custard Tart with Gingerbread Spice using our BCM8 Custard Mix. Give it a try this holiday season!
Ingredients | Weight (kg or L) |
---|---|
CUSTARD MIX | |
MAURI BCM-8 Baked Custard Mix | 0.500kg |
Cold water | 0.500kg |
Boiling water | 1.500kg |
SHORT PASTRY | |
Unsalted butter | 0.280kg |
Castor sugar | 0.120kg |
Whole eggs | 0.090kg |
MAURI Victory Premium Bakers Flour | 0.470kg |
Baking powder | 0.003kg |
GINGERBREAD SPICE 'LEBKUCHEN' | |
Cinnamon | 2 tbsp |
Cloves | 2 tsp |
All spice | 1/2 tsp |
Nutmeg | 1/4 tsp |
Coriander | 1/2 tsp |
Cardamom | 1/2 tsp |
Ginger | 1/2 tsp |
Anise seed | 1/2 tsp |
SHORT PASTRY
STEP 1
Cream butter and sugar together.
STEP 2
Add eggs gradually to emulsify.
STEP 3
Lastly fold in flour and baking powder until combined.
STEP 4
Rest dough covered overnight before using.
STEP 5
Sheet dough out to 3mm thickness and line 8cm straight sided tartlet rings.
STEP 6
Blind bake at 190°C until golden brown.
GINGERBREAD SPICE 'LEBKUCHEN'
STEP 1
If you have whole spices, place the spices in a clean coffee grinder and grind until they are fine. Alternatively, use store-bought ground spices.
STEP 2
Sift any freshly ground spices through a fine sieve to remove large pieces and add to other ground spices.
STEP 3
Mix the spices together thoroughly and place in an airtight container to store.
CUSTARD MIX
STEP 1
Add BCM-8 Baked Custard Mix to cold water and stir until smooth.
STEP 2
Add the smooth mix to boiling water and bring to the boil while stirring.
STEP 3
Cool custard for 20 minutes before pouring into pre-baked tart shells.
STEP 4
Custard will set after cooling.
STEP 5
Once custard has cooled and set, dust the tops with gingerbread spice.
YIELD
30 spiced custard tarts.
These instructions may vary depending on manufacturer’s premises and equipment used.
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