Christmas Pudding Custard Tart

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.

ASSEMBLY

STEP 1

Pre-bake tart shells.

STEP 2

Break Christmas pudding into small pieces and place an even amount into the bottom of each pre-baked tart case.

STEP 3

Fill each tart case to the rim of the tart case with hot custard.

STEP 4

Leave custard tart in fridge to cool and set.

STEP 5

Once set, dust the tops of each custard tart with gingerbread spice.

YIELD

30 spiced custard tarts.