Method

• 1.
  To make the custard, place cream, ginger, cardamom, cinnamon, teabag, bay leaves, peppercorns, nutmeg and 65g sugar in a large, heavy-based saucepan over medium-high heat. Bring slowly to the boil, then immediately remove from heat. Set aside for 30 minutes to cool slightly, then cover and chill overnight to infuse.

• 2.
  The next day, preheat oven to 180°C.
• 3.
  Gently warm the cream mixture over medium heat before straining through a fine sieve into a bowl, pushing on the spices to release flavours. Discard spices and teabag. Place egg yolks in a large bowl and whisk to combine, then gradually whisk in cream mixture. Transfer to a 23cm round ceramic ovenproof dish, then place the dish inside a larger, deep-sided baking pan. Place the baking pan in the oven before pouring in enough boiling water to reach halfway up the sides of the custard dish. Bake for 15-20 minutes or until the edges are set and the middle has a slight wobble when shaken gently. Carefully lift the custard dish out of the water bath and stand for 30 minutes to cool slightly, then cover and chill for 1 hour or until needed (don’t worry if a skin forms on top).
• 4.
  Meanwhile, for the pastry, place flour, butter, sugar and 1/4 tsp fine salt in a food processor and whiz until the mixture resembles fine breadcrumbs. Add vinegar and 1/4 cup (60ml) iced water, and pulse until just combined. Transfer to a lightly floured work surface and shape into a ball. Flatten into a disc, enclose in plastic wrap and chill for 1 hour. (Dough can be stored, chilled, for up to 3 days.)
• 5.
  Brush 12 x 8.5cm round fluted tart pans with melted butter. Roll out pastry on a lightly floured work surface to 2mm thick. Using a 12cm cookie cutter, cut out 12 circles, re-rolling dough if necessary, and use to line prepared pans. Trim any excess and chill for 30 minutes.
• 6.
  Preheat oven to 200°C.
• 7.
  Place tart pans on a baking tray, then line each with baking paper and fill with pastry weights. Bake for 18 minutes or until the pastry is golden at the edges. Remove pastry weights and paper, and bake for a further 9-10 minutes or until bases are golden. Set aside to cool. (Don’t worry if your pastry shrinks slightly during cooking – the shrinkage ensures the perfect ratio of custard to pastry. Don’t worry, also, if the edges become a little uneven, as once the tarts are filled with custard and the surface has been blowtorched, this will not be noticeable.)
• 8.
  Just before serving, remove pastry cases from pans. Carefully spoon the custard into the pastry cases, filling them all the way to the top, then use a palette knife to even them off and spread custard to the edges. Sprinkle tart tops with remaining 80g sugar and use a kitchen blowtorch to caramelise. Serve.