Lemon Ginger Crème Brûlée Tarts

Servings

8-10 tarts

Ingredients

For the Pastry Dough

• 2 1/4 cups (285g) all-purpose flour
• 1 tsp salt
• 1 cup (225g) unsalted butter, chilled and cut into small pieces
• 1 large egg, lightly beaten
• 1 tbsp ice-cold water

For the Lemon Ginger Custard

• 2 cups (475ml) heavy cream
• 1/2 cup (115g) granulated sugar
• 3 large egg yolks
• 1 tsp grated lemon zest
• 1 tsp ground ginger
• 1/4 tsp salt
• 1 tbsp freshly squeezed lemon juice

For the Caramelized Sugar Crust

• 1 cup (200g) granulated sugar

Instructions

Make the Pastry Dough

1. In a medium bowl, whisk together flour and salt.
2. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually pour in the beaten egg and water, mixing with a fork until the dough comes together in a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Make the Lemon Ginger Custard

1. In a medium saucepan, combine cream, sugar, egg yolks, lemon zest, ginger, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
3. Remove from heat and stir in the freshly squeezed lemon juice.
4. Strain the custard into a clean bowl to cool.

Assemble the Tarts

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness.
3. Cut out circles of dough using a cookie cutter or the rim of a glass.
4. Spoon a small amount of cooled custard onto one half of each dough circle, leaving a 1/2-inch border around the edges.

Bake and Caramelize

1. Fold the other half of the dough over the filling to form a triangle or fold the edges to form a crust.
2. Place the tarts on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
3. Allow the tarts to cool on a wire rack before serving.

Caramelize the Sugar Crust

1. Sprinkle a small amount of granulated sugar onto the top of each cooled tart.
2. Using a kitchen torch, caramelize the sugar by holding it about 2 inches away from the sugar and moving it slowly back and forth until golden brown.

Tips and Variations

• For an extra layer of flavor, drizzle the tarts with a little honey or lemon syrup before serving.
• Experiment with different combinations of citrus fruits, like lime or orange, for unique flavor profiles.