Physalis Vanilla Custard Tarts in Gingerbread Cookie Cups Recipe

Name: Physalis Vanilla Custard Tarts in Gingerbread Cookie Cups
Total time: 90 min
Yield: 6
Ingredients: 200 g Plain flour; 1 tsp Baking powder; 2 tsp Ground ginger; 0.5 tsp Ground cinnamon; 125 g Butter; 100 g Brown sugar; 1 Egg; 1 tsp Vanilla extract; 250 ml Milk; 250 ml Double cream; 4 Egg yolks; 70 g Caster sugar; 150 g Physalis; 100 g Blackberry jam

A delightful dessert filled with rich, creamy vanilla and Physalis custard served in a crunchy gingerbread cookie cup, topped with a fresh Physalis and a sweet blackberry jam.

medium

01:30

METHOD

Step 1.
Start by making the gingerbread cookie cups. Combine the flour, baking powder, ginger and cinnamon in a bowl.
Step 2.
In another bowl, cream the butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mix well.
Step 3.
Gradually add the dry ingredients to the wet mixture, mix until combined.
Step 4.
Roll out the gingerbread dough and cut into circles then press the dough into muffin tins to create cups. Bake for 15 minutes at 180 degrees Celsius.
Step 5.
While the cups are cooling, make the custard. Heat the milk, cream and vanilla in a saucepan over low heat until scalding hot.
Step 6.
In a separate bowl, mix the egg yolks and sugar. Gradually pour the hot milk mixture into the egg yolk mixture, stirring continuously.
Step 7.
Return the mixture to the heat and stir with a wooden spoon until it thickens into a custard.
Step 8.
Pour the custard into the cooled gingerbread cups and refrigerate for at least one hour.
Step 9.
Top with fresh Physalis and a spoonful of blackberry jam before serving.