Ginger Brûlée Tarts

The idea behind this tart came about many years ago when I was travelling through the Indian Himalayas. It was here that I first tasted the flavours of masala chai, the spiced sweet milky tea that is drunk in all chai shops in India. At first I wanted to make a custard flavoured with these spices and years later, when the Bakery opened its doors, I did, only by then it had morphed into a chai spiced brûlée. Although we call it the ginger brûlée tart, it actually contains some of the spices