Physalis Vanilla Custard Tarts in Gingerbread Cookie Cups Recipe | Rustle Up
A delightful dessert filled with rich, creamy vanilla and Physalis custard served in a crunchy gingerbread cookie cup, topped with a fresh Physalis and a sweet blackberry jam.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rustle-up.com.
Ingredients
- 200 g Plain flour
- 1 tsp Baking powder
- 2 tsp Ground ginger
- 1/2 tsp Ground cinnamon
- 125 g Butter
- 100 g Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 250 ml Milk
- 250 ml Double cream
- 4 Egg yolks
- 70 g Caster sugar
- 150 g Physalis
- 100 g Blackberry jam
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