A tempting, sweet and decadent dessert.
- 370g ginger nut biscuits
- 100g unsalted butter, melted
- 150g honey
- 2 teaspoons vanilla bean paste
- 600ml pouring cream
- 4 tablespoons ginger marmalade
- 2 teaspoons ginger powder
- 6 eggs
- 3 teaspoons cornflour
- 55g caster sugar
1- Pulse the biscuits in a food processor to crumbs. Add butter and pulse again to combine.
2- Press the crumb mixture into the base and side of a 24cm loose-based fluted tart tin. Freeze for 1 hour.
3- Put the honey, vanilla, cream, ginger marmalade and ginger powder in a sauce pan over medium heat and bring to just below boiling point, stirring to combine. Set aside to infuse for 30 minutes.
4- Whisk the egg yolks with cornflour in a bowl until pale. Return the cream mixture to a simmer, then pour over the egg yolks and stir to combine. Transfer to a clean sauce pan and cook over medium-low heat, stirring constantly for 6 minutes, or until thickened.
5- Pour into the biscuit case and bake for 30 minutes in an oven pre-heated to 150C. We want the edges to be firm but with a distinct wobble in the centre.
6- Remove from the oven and cool to room temperature. Chill in the refrigerator until completely cold.
7- Scatter the top with the caster sugar, then caramelise it with a kitchen blowtorch before serving.
- It is very gingery and sweet.
- To serve keep it simple and just add a dollop of cream.