Gingerbread latte custard tart

Method

1. To make the custard, place the cloves, ground ginger and cinnamon in a large dry saucepan over a low heat and stir for about 10 minutes until fragrant.

2. Pour in the milk, cream, vanilla bean paste, orange zest and fresh ginger and heat gently for 10 minutes, stirring occasionally.

3. Take off the heat and set aside to infuse for as long as you can, overnight (in the fridge) if possible. If you plan to make the dessert the same day, leave to infuse in the pan while you make the pastry.

4. To make the pastry, preheat the oven to 180C/160C Fan/Gas 4 and place a baking tray on the bottom shelf.

5. Place the flour, ground pecans, sugar, ground ginger and salt in a food processor or large bowl. Pulse or mix to combine.

6. Add in the cold butter and pulse or use your hands to combine until the mixture resembles breadcrumbs.

7. Gradually add the egg yolks and pulse or combine until it forms a dough, adding a few tablespoons of ice cold water if needed. Make sure not to overmix the dough as it can become tough.

8. Remove the dough from the bowl, press down slightly and wrap tightly in cling film, then place in the freezer for 15 minutes to chill and firm up slightly.

9. Once chilled, remove the clingfilm and place the pastry on a lightly floured surface or silicone mat.

10. Using a floured rolling pin, roll it out to about 2–3mm thick, into a circle an using a 23cm/9in tart tin as a guide. It should be about 2.5cm/1in larger all round.

11. Roll the pastry up on the rolling pin, place at the top edge of the tin and roll out over the tin. Working quickly, press the pastry down into the corners. Leave any excess pastry to hang over the edge as this will be trimmed later.

12. Prick the pastry all over with a fork then put back in the freezer for 6 minutes to harden.

13. Scrunch up a piece of baking paper, then flatten it out and place inside the pastry case. Fill with baking beans or uncooked rice.

14. Remove the hot tray from the oven and place the tart on top, then return to the oven and blind bake for 15 minutes.

15. After 15 minutes, take out the baking paper and baking beans and carefully trim off any overhanging pastry.

16. Brush the reserved egg white in a thin layer over the base of the pastry then place the tart back in the oven for another 15 minutes. Once baked, take the tart out of the oven and set aside.

17. Turn the oven down to 140C/120C Fan/Gas 1.

18. To finish the custard, place the infused milk back over a low heat.

19. In a large bowl, whisk together the egg yolks with the two sugars until combined. Then slowly whisking (you want to avoid too many bubbles), gradually pour the hot, infused milk over the egg yolk mixture.

20. Strain the mixture through a seive to remove the cloves, orange peel and fresh ginger, then transfer to a jug and skim off any foam from the top.

21. Place the tart shell on a large baking tray in the oven and slowly pour the custard into the pastry, holding the jug as close to the pastry as possible, again to avoid too many bubbles. If any do form, skim them off with a spoon (this will ensure that the custard is silky smooth on the top).

22. Bake in the oven for 40 minutes, until firm with a slight wobble in the centre.

23. Remove from the oven and allow to cool completely while you make the cream topping.

24. In a large bowl, combine the double cream, vanilla bean paste, icing sugar, espresso powder and honey and whip to medium-stiff peaks.

25. Ensure the custard tart is cool to the touch, then spread the coffee cream all over the custard and, finally, sprinkle with a small dusting of cinnamon. Slice and serve!