Method

• 1.
  Pulse the biscuits in a food processor to crumbs. Add the butter and pulse again to combine. Press crumb mixture into the base and sides of a 24cm loose-bottomed fluted tart pan. Freeze for 1 hour.
• 2.
  Place honey, vanilla, cream and ginger in a saucepan over medium heat and bring to just below boiling point, stirring to combine. Set aside to infuse for 30 minutes. Preheat oven to 150°C.
• 3.
  Whisk egg yolks with cornflour in a heatproof bowl until pale. Return cream mixture to a simmer, then pour over the egg yolks and stir to combine. Transfer to a clean saucepan and cook over medium-low heat, stirring constantly, for 6 minutes or until thickened.
• 4.
  Strain through a fine sieve into a clean bowl, pressing down to extract as much flavour from ginger as possible. Pour into biscuit case, then bake for 30 minutes or until set at the edge but with a distinct wobble in the centre.
• 5.
  Remove from oven and cool to room temperature, then chill for 4 hours or until completely cold.
• 6.
  Scatter top with sugar, then caramelise with a kitchen blowtorch before serving.