Pastry: Place the flour, salt, and sugar
in your food processor and process until combined. Add the butter and process until the
mixture resembles coarse meal. Add about 2 - 3 tablespoons water and
process just until the pastry holds together when pinched. If
necessary, add more water.
Turn the pastry onto your work surface and gather
into a ball. Flatten
into a disk, cover with plastic wrap, and refrigerate for 30- 60 minutes
or until firm. (This
will chill the butter and relax the gluten in the flour.) After the
pastry has chilled sufficiently, place on
a lightly floured surface, and roll until the pastry is about 1/8 inch thick. (To
prevent the pastry from sticking to the counter and to ensure uniform
thickness, keep lifting up and turning the pastry a quarter turn as
you roll (always roll from the center of the pastry outwards).) Using
about a 4 inch (10 cm) round cookie cutter, cut into 12 rounds.
place the rounds into a 12-cup muffin tin. Press about 1/2 - 1 teaspoon of
crushed ginger cookie crumbs onto the bottom of each pastry shell. Cover and place in the
refrigerator for about 15-30 minutes or until the pastry is firm.
your oven to 375 degrees F (190 degrees C).
In a large bowl lightly whisk the eggs. Add the remaining ingredients
and stir to combine. Evenly fill the tart shells with the filling and bake
for about 30 minutes or until the pastry is lightly brown around
the edges and the filling has set (a knife inserted into the filling comes
out just a little wet).
Remove from oven and place on a wire rack to cool.
Place the cold whipping
cream, sugar, and vanilla extract in the bowl of your electric mixer,
fitted with the whisk attachment. Whip the cream until stiff peaks
form. Place the cream in a pastry bag, fitted with a star tip, and
pipe rosettes on the top of each tart.
Can be covered and
stored in the refrigerator 2 to 3 days.
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1 1/4 cups (175 grams) all-purpose
(2 grams) salt
1 tablespoon (15 grams) granulated
1/2 cup (113 grams)
cold unsalted butter, diced
- 4 tablespoons
cup (25 grams) crushed gingersnap cookies (optional)
eggs, at room temperature (110 grams
1 1/2 cups (350 grams)
cup (120 grams) heavy whipping cream
(cream with 35-40% butterfat content)
cup (75 grams) firmly packed light brown sugar
teaspoon (2 grams) ground cinnamon
teaspoon (1 gram) ground ginger
teaspoon ground cloves
teaspoon (2 grams) salt
cup (180 grams) cold heavy whipping cream (cream with a 35-40%
tablespoon (15 grams) granulated white sugar, or to taste
1/2 teaspoon (2 grams)
pure vanilla extract