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Caramel Gingerbread Pastry Cream Tart

A Biscoff cookie crust, creamy homemade caramel, and gingerbread infused pastry cream make up this unique holiday Caramel Gingerbread Pastry Cream Tart.
Course: Dessert, Snack
Cuisine: American
Keyword: caramel, christmas, dessert, gingerbread, holiday baking, layered, pastry cream, tart
Servings: 8

Ingredients

For the Caramel Layer:

  • 1 Cup Granulated Sugar (200g)
  • ½ Cup Salted Butter, softened to room temperature and cut into four cubes (113g)
  • ½ Cup Heavy Cream (120g)

For the Gingerbread Pastry Cream:

  • 1 ¾ Cups Whole Milk (420ml)
  • ½ Cup Granulated Sugar (100g)
  • 5 Large Egg Yolks
  • 2 Tablespoons Corn Starch (16g)
  • ¼ Cup Salted Butter (57g)
  • 1 Tablespoon Molasses (15ml)
  • 1 Teaspoon Ground Cinnamon (2.6g)
  • ½ Teaspoon Ground Nutmeg (1.1g)
  • ¼ Teaspoon Ground Cloves (0.5g)
  • ⅛ Teaspoon Ground Ginger (0.3g)
  • 1 Teaspoon Vanilla Bean Paste (5ml)

For the Biscoff Cookie Crust:

  • 1 Pack Biscoff Cookis (8.8 ounce pack / 250g)
  • 2 Tablepoons Granulated Sugar (30g)
  • ½ Cup Salted Butter, melted (115g)

Instructions

  • For the Caramel Layer:
    Prepare the caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally with a heatproof spatula or wooden spoon until it turns a deep amber color (8–10 minutes).
    Add butter: Carefully stir in the butter, one cube at a time, until fully incorporated. Be cautious, as the mixture will bubble vigorously.
    Incorporate the cream: Slowly pour in the heavy cream while stirring constantly. Continue stirring until the mixture is smooth and glossy.
    Cool: Remove from heat and let the caramel cool completely before assembling the tart. Set aside.
  • For the Gingerbread Pastry Cream:
    Heat the milk: In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not boil.
    Whisk the egg mixture: In a medium bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
    Temper the eggs: Slowly pour about ½ cup (120 ml) of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
    Cook the pastry cream: Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).
    Add flavoring: Remove from heat and stir in the butter, molasses, spices, and vanilla bean paste until smooth and fully incorporated.
    Cool: Transfer the pastry cream to a heatproof bowl, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and let cool completely in the refrigerator.
  • For the Biscoff Cookie Crust:
    Prepare the crust: In a medium bowl, mix the crushed Biscoff cookies, granulated sugar, and melted butter until the mixture resembles wet sand.
    Press into the pan: Firmly press the cookie mixture into the bottom and up the sides of the tart pan, ensuring an even layer. Chill in the refrigerator for 30 minutes to set.
  • Assembly:
    Layer the caramel: Once the crust has chilled, pour the cooled caramel over the crust, spreading it evenly with an offset spatula.
    Pipe the pastry cream: Transfer the cooled gingerbread pastry cream to a piping bag fitted with a large star tip. Pipe the pastry cream over the caramel layer in decorative swirls or patterns.
    Chill the tart: Place the assembled tart in the refrigerator for at least 1 hour to set.
  • Serving:
    Slice and serve chilled. Enjoy the rich layers of spiced pastry cream, buttery caramel, and crisp Biscoff crust!

Notes

See blog for:
 
Dietary substitutions for dairy and gluten 
 
Links for products used in the making of this creation 
 
FAQ's (frequently asked questions) 
 
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