Holiday Gingerbread Tart

SUPPLIES & TOOLS:

Wilton® food-crafting supplies:

• Large cookie pan
• Cooling grid
• 8" Tart pan
• Disposable decorating bags
• Decorating tip 3
• Rolling pin
• Christmas star cookie cutters
• Gingerbread custard tart recipe
• Royal icing recipe

Gingerbread Crust and Garnish:

• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup solid vegetable shortening
• 1/2 cup granulated sugar
• 3/4 cup molasses
• 1 egg - beaten

Filling:

• 2 cups half and half - divided
• 2 eggs
• 2 egg yolks
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons butter

DIRECTIONS:

1. Preheat oven to 375 F.
2. In a medium bowl, combine flour, ginger, cinnamon, baking soda, salt, nutmeg and cloves.
3. In a large microwaveable bowl, microwave shortening on 50% power in 30-second intervals until melted. (Shortening can also be melted on top of stove in a medium saucepan over low heat.) Stir in sugar, molasses and egg; mix well. Add 2 cups flour mixture; mix well.
4. Turn mixture onto lightly floured surface. Knead in remaining flour mixture by hand. Add additional flour, if necessary, to make a firm dough.
5. Divide dough in half, reserve half the dough for the cookie garnishes. Roll out one half of the dough on a lightly floured surface to 1/4" thickness. Gently roll cookie dough around rolling pin and transfer to the tart pan. Trim off excess cookie dough and press into pan. Use spare dough to patch any holes, if necessary.
6. Line tart crust with parchment paper and fill with pie weights or dry beans. Bake 15-18 minutes or until parchment can be lifted without damaging crust; remove from oven. Remove pie weights and parchment paper, return to oven and bake for an additional 2-3 minutes or until lightly browned. Cool tart crust completely.
7. For gingerbread stars cookie garnish, roll remaining dough on a lightly floured surface to 1/4" thickness. Dip cutter in flour before each use. Bake on ungreased cookie sheet 10-12 minutes, or until lightly browned. Cool pan on cooling grid 3 minutes; remove from cookie sheet and cool completely.
8. Prepare royal icing recipe. Place icing in decorating bag with tip 3 and pipe lines, beads and dots on cookies. Set aside.
9. For filling, in a medium size bowl, combine 1/2 cup half and half, eggs, egg yolks, cornstarch and spices; whisk well until no longer lumpy.
10. Place a fine mesh sieve over a medium bowl; set aside.
11. In a medium saucepan, combine remaining 1 1/2 cups half and half, sugar and salt. Bring to a simmer over medium heat, stirring constantly. While whisking, slowly stream about half of hot mixture into egg mixture. Transfer back into saucepan and continue cooking over medium-low heat, stirring constantly, until mixture thickens and boils. Remove from heat and add butter; mix until melted and combined.
12. Strain custard through the sieve to remove any lumps. Cover top directly with plastic wrap and let cool to room temperature, about 1 hour.
13. Once custard is at room temperature, spread into an even layer in cooled gingerbread crust. Cover top directly with plastic wrap and refrigerate at least 4 hours until completely chilled.
14. When ready to serve, place gingerbread cookies around border of tart.
15. Makes about 8 servings.