Rum custard tart with gingerbread pastry
- December 2016
- Serves 12
- Hands-on time 1 hour, oven time 1 hour 15-20 minutes, plus at least 1 hour cooling and chilling
Boozy custard in a spiced gingerbread pastry is the adults-only dessert your Christmas dinner party needs.
- 38g (21.6g saturated)
- 48.6g (22.8g sugars)
You could use barista stencils, but whole sheets that sit over the entire tart are easier.
Freeze the egg whites in a bag, marked with the date and the number of whites, for up to 3 months.
This tart is best on the day it’s made. Chill until needed, then heat through a warm oven for 10 minutes, if you like, or bring to room temperature an hour before serving.
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