Spiced custard tart
170g ginger biscuits 120g chilled butter, plus extra for greasing 100g plain flour, plus extra for dusting 60g caster sugar 2 tbsp cold water 1 whole egg cocoa powder, to dust icing sugar, to dust 400ml whole milk 75ml Irish cream 4 egg yolks 2 tbsp cornflour 1 tbsp grated nutmeg 35 x 11cm fluted rectangle tart tin In a food processor, blend the biscuits until breadcrumb size. Melt 70g butter in the microwave and mix into the crushed biscuits. Grease the fluted tart tin and tip the biscuit mixture into it, pressing down with the back of a teaspoon until a flat, firm case of biscuit covers the bottom and sides of the tin. This could take up to 10 mins. Leave to chill for 2 hrs until hard. In the meantime, preheat the oven to 190°C/ gas mark 5 and grease a small flat oven tray. Cut the remaining butter into cubes and place in a mixing bowl with the flour. Rub the butter into the flour using the fingertips until combined thoroughly. Mix in 1 tbsp caster sugar, then add the 2 tbsp cold water. Stir, then bring together by hand into a dough. Knead the dough for 2 mins until smooth. Wrap the dough in cling film and leave to chill for 1 hr. Once chilled, dust a clean surface with flour, then roll out the pastry. Cut out 12 stars of different sizes and transfer to the prepared tray. In a small bowl, whisk the whole egg, then brush the stars with it. Bake for 5 mins, then dust three stars with cocoa powder and three stars with icing sugar. Turn the oven to 180°C/gas mark 4. In a saucepan, combine the milk and Irish cream and simmer gently for 3 mins. Whisk the egg yolks, remaining caster sugar and cornflour together with an electric whisk for 1 min. Gradually whisk in the hot milk until fully incorporated and smooth, then transfer to a saucepan and simmer, whisking, for 4 mins until thick. Place the tart case on a flat oven tray and pour the milk mixture into the case, to the top. Sprinkle over the nutmeg and bake for 25-30 mins until the custard is firm. Allow to cool, then decorate with the stars and serve.