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 |
15838 BCM-8 Custard Mix 15kg; 75155 Victory Bakers Flour 12.5kg; 16957 Victory Bakers Flour 25kg
Cream butter and sugar together.
Add eggs gradually to emulsify.
Lastly fold in flour and baking powder until combined.
Rest dough covered overnight before using.
Sheet dough out to 3mm thickness and line 8cm straight sided tartlet rings.
Blind bake at 190°C until golden brown.
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.
Sift any freshly ground spices through a fine sieve to remove large pieces and add to other ground spices.
Mix the spices together thoroughly and place in an airtight container to store.
Add BCM-8 Baked Custard Mix to cold water and stir until smooth.
Add the smooth mix to boiling water and bring to the boil while stirring.
Cool custard for 20 minutes before pouring into pre-baked tart shells.
Custard will set after cooling.
Once custard has cooled and set, dust the tops with gingerbread spice.
30 spiced custard tarts.
