Chinese · Dessert
Ginger Custard Tart
A delicate shortcrust shell cradling a silky, strained egg custard infused with fresh ginger, finished with a whisper of ground ginger for warmth without heaviness. This is a quieter cousin of the Cantonese egg tart, built around ginger's gentle heat instead of plain vanilla sweetness, baked until the custard barely sets and served cool or just warm.
$0
25 minsPrep
28 minsCook
113 minsTotal
MediumLevel
Nutrition per serving
263Calories
6.3gProtein
12.8gFat
30.8gCarbs
12.4gSugar
0.8gFiber
304mgSodium
140mgChol
7gSat Fat
116mgPotassium
48mgCalcium
1.6mgIron
0.4mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Jasmine Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the sifted flour and 6g sugar until the mixture resembles coarse breadcrumbs, then bind with the beaten egg yolk into a smooth dough.
2
Wrap the dough and chill for 20 minutes, then roll thin and line two 8cm individual tart tins, pressing into the corners and trimming the edges.
3
Prick the bases with a fork, chill again for 10 minutes, then blind bake at 190°C for 10 minutes until pale gold; set the shells aside to cool slightly.
4
Warm the whole milk with the grated fresh ginger over low heat for 5 minutes without boiling, then strain through a sieve to remove the fibres, pressing to extract all the infused liquid.
5
Whisk the beaten egg with the remaining 16g sugar, ground ginger and salt, then slowly pour in the warm ginger milk, whisking constantly to combine into a smooth custard.
6
Strain the custard once more through the sieve into the baked tart shells, filling almost to the top.
7
Bake at 160°C for 16-18 minutes until the custard is just set with a slight wobble in the centre, then cool to room temperature before chilling for 30 minutes to firm up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed
- 6g6g Sugar White
- 8g8g Egg Yolk, beaten, for dough binding
- 38g38g Egg, beaten
- 45g45g Whole Milk, warmed with ginger
- 10g10g Ginger Fresh, grated, steeped and strained
- 16g16g Sugar White
- 1g1g Ginger Ground
- 1g1g Salt
