Gingerbread latte custard tart

A rich and velvety festive treat that blends the cosy warmth of gingerbread spices with the luxurious smoothness of a latte custard. The crisp pecan pastry holds the creamy filling perfectly, while a topping of espresso cream adds a hint of bitterness that balances the sweetness beautifully.

By Crystelle Pereira
From Saturday Kitchen Recipes

This indulgent dessert earns a Nutri-Score D due to its high sugar and cream content. While decadent, it’s a perfect occasional treat – rich in flavour and festive character.

Kenwood QuickMix Lite, Lightweight Hand Mixer Twin Beaters with Slow Speed Start, SureEject Tool, Cord Wrap, HMP10.00WH, 300W Motor, Dishwasher Safe, White

£19.75 (available from £17.68)

View on Amazon

Method

Day 1 – Infuse and Chill (Overnight)

1. Toast the spices. Add cloves, ginger, and cinnamon to a dry saucepan over low heat for about 10 minutes until fragrant.
2. Infuse the milk. Pour in milk, cream, vanilla paste, orange zest, and fresh ginger. Heat gently and let infuse for 10 minutes. Cover and refrigerate overnight for maximum flavour.

Day 2 – Make the Pastry (45 minutes)

3. Preheat the oven. Heat to 180C (160C Fan) Gas 4 and place a baking tray on the bottom shelf.
4. Mix the dry ingredients. Combine flour, ground pecans, sugar, ginger, and salt in a food processor or bowl.
5. Add butter and yolks. Work in the butter until crumbly, then add yolks. Mix lightly into a dough, adding cold water if needed.
6. Chill the dough. Wrap and freeze for 15 minutes to firm.
7. Roll out. Roll to 2–3mm thick and line a 23cm tart tin. Freeze again for 6 minutes.
8. Blind bake. Line with paper and baking beans and bake 15 minutes. Remove beans, brush with egg white, and bake another 15 minutes until golden.

Custard Filling and Bake (40 minutes)

9. Warm the infused milk. Reheat over low heat, ready for mixing.
10. Mix yolks and sugar. Whisk egg yolks and sugars until smooth. Gradually whisk in the warmed infused milk.
11. Strain and prepare. Pass through a sieve and skim any foam.
12. Fill the tart. Pour mixture carefully into the shell and bake at 140C (120C Fan) for 40 minutes, until just set with a gentle wobble.

Add the Cream Topping

13. Whip the topping. Beat cream, vanilla, icing sugar, espresso mix, and honey to medium-stiff peaks.
14. Decorate and serve. Once completely cool, spread cream on the tart and dust lightly with cinnamon. Slice and enjoy.

Recipe Tip

Freeze leftover egg whites and use them later for meringues or macarons.

What can you serve with this

1. Spiced poached pears – their soft texture and subtle sweetness balance the tart’s richness.
2. Warm mulled wine – echoes the gingerbread spices beautifully.
3. Vanilla ice cream – contrasts the warmth of spices with cool creaminess.

FAQs for Gingerbread Latte Custard Tart

• Can I make this tart ahead? Yes, bake and chill the day before, then add the topping before serving.
• How long does it keep? Store in the fridge for up to three days.
• Can I freeze it? The custard texture doesn’t freeze well, so it’s best enjoyed fresh.
• Can I use shop-bought pastry? Yes, but homemade pastry adds extra flavour from the pecans.
• What’s the texture meant to be? Smooth and creamy with just a little wobble in the centre.
• Why use espresso powder? It balances sweetness and enhances the coffee aroma.
• Can I omit the coffee? Yes, replace it with cocoa powder for a mocha twist.

Nutri-score Health Check

This recipe has an estimated Nutri-Score D, automatically calculated from its ingredients as a guide.

Positive Factors

The use of fresh ginger and spices adds antioxidants, and pecans provide healthy fats.

Negative Factors

High levels of cream, butter, and sugar contribute to a higher calorie and saturated fat content.