Christmas Pudding Custard Tart

SHORT PASTRY

1. Cream butter and sugar together.

2. Add eggs gradually to emulsify.

3. Lastly fold in flour and baking powder until combined.

4. Rest dough covered overnight before using.

5. Sheet dough out to 3mm thickness and line 8cm straight sided tartlet rings.

6. Blind bake at 190°C until golden brown.

GINGERBREAD SPICE 'LEBKUCHEN'

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.

2. Sift any freshly ground spices through a fine sieve to remove large pieces and add to other ground spices.

3. Mix the spices together thoroughly and place in an airtight container to store.

CUSTARD MIX

1. Add BCM-8 Baked Custard Mix to cold water and stir until smooth.

2. Add the smooth mix to boiling water and bring to the boil while stirring.

3. Cool custard for 20 minutes before pouring into pre-baked tart shells.

4. Custard will set after cooling.

5. Once custard has cooled and set, dust the tops with gingerbread spice.

ASSEMBLY

1. Pre-bake tart shells.

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

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

4. Leave custard tart in fridge to cool and set.

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

YIELD

1. 30 spiced custard tarts.