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Gingerbread latte custard tart
Fruit and vegetables
1 strip
orange
zest
10g fresh
ginger
, cut into thick strips
Tins, packets and jars
250g/9oz
plain flour
, plus extra for dusting
Cooking ingredients
4
cloves
4 tsp
ground ginger
1 tsp ground
cinnamon
1 tbsp
vanilla bean paste
50g/1¾oz dark soft
brown sugar
50g/1¾oz light soft
brown sugar
30g/1oz ground
pecans
90g/3¼oz
caster sugar
¼ tsp
ground ginger
½ tsp fine
sea salt
1 tsp
vanilla bean paste
15g/½oz
icing sugar
2 tsp runny
honey
ground
cinnamon
, for dusting
Dairy, eggs and chilled
200ml/7fl oz full fat
milk
300ml/10fl oz
double cream
8 free-range
egg yolks
150g/5½oz cold unsalted
butter
, cut into cubes
3 free-range
egg yolks
, one egg white reserved (see Recipe Tips)
100ml/3½fl oz
double cream
Other
1½ tsp espresso powder (or 1 tsp instant
coffee
) mixed with 2 tsp hot water
Back to recipe
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