/Physalis Vanilla Custard Tarts in Gingerbread Cookie Cups Recipe
Physalis Vanilla Custard Tarts in Gingerbread Cookie Cups recipe

Physalis Vanilla Custard Tarts in Gingerbread Cookie Cups Recipe

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.





  • 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.


  1. 200 gPlain flour

  2. 1 tspBaking powder

  3. 2 tspGround ginger

  4. 0.5 tspGround cinnamon

  5. 125 gButter

  6. 100 gBrown sugar

  7. 1 Egg

  8. 1 tspVanilla extract

  9. 250 mlMilk

  10. 250 mlDouble cream

  11. 4 Egg yolks

  12. 70 gCaster sugar

  13. 150 gPhysalis

  14. 100 gBlackberry jam

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