It's safe to say this tart has reached iconic status in Sydney, where it's a constant at Bourke Street Bakery. We're sharing it today, thanks to eatlove.com.au – where you can find more recipes and order the Bourke Street Bakery Ultimate Baking Companion (published by Murdoch Books). 

The idea behind this tart came about many years ago when Paul Allam was travelling through the Indian Himalayas. Although we call it the Ginger Brûlée Tart, it actually contains some of the spices commonly used in masala chai and is a popular favourite at the bakery.

Ingredients (makes 20)
720 ml (25 fl oz) pouring (whipping) cream
5 cm (2 inch) piece ginger
1 cardamom pod
½ cinnamon stick
10 egg yolks
80 g (2¾ oz/⅓ cup) caster (superfine) sugar
1 quantity sweet shortcrust pastry
1½ tablespoons pistachios

Preparation
Put the cream into a saucepan over high heat and add the ginger, cardamom and cinnamon stick. As soon as it boils, remove from the heat, pour into a large container or bowl, cover with plastic wrap, and place in the refrigerator overnight for the flavours to infuse.

Reheat the infused cream in a saucepan over medium–high heat, bring to simmering point, then remove from the heat. Set aside until needed.

Place the egg yolks in a stainless steel bowl and use a whisk to combine. Add the sugar and continue whisking for about 30 seconds, or until the sugar has dissolved. Pour the warmed cream through a fine sieve, discarding the spices, then pour the cream into the egg yolk mixture, whisking well to combine.

Put the bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water, and continue stirring with a whisk for about 10–15 minutes, or until the mixture is smooth and thick, scraping down the sides of the bowl regularly with a rubber spatula. It is important to keep stirring at all times or the mixture will curdle. Remove the bowl from the heat and whisk briskly for about 2 minutes to cool it quickly. Over the next 1 hour, whisk the mixture every 10 minutes until cooled. Use a rubber spatula to clean the side of the bowl thoroughly and place plastic wrap directly on top of the mixture; refrigerate overnight to set.

Roll out the pastry and use it to line twenty 8 cm (3¼ inch) round fluted loose-based tart tins. Set the pastry cases in the freezer for at least 20 minutes. Blind bake the tart cases in a preheated 200°C (400°F/Gas 6) oven for 20–25 minutes, or until golden. Remove from the oven and allow to cool.

Pipe the custard into the tart shells with a piping (icing) bag fitted with a plain nozzle — you should just slightly overfill the filling in each one. With a small pallet knife, scrape the custard to be flush with the top of the tart shell. Place in the refrigerator to set for 4 hours.

Sprinkle about 1 teaspoon caster sugar over the top of each tart and burn with a blowtorch to caramelise the top. Sprinkle a few pistachios on top to serve.