Honey and Ginger Tarta de Nata

I am fusing cultures, making some chinese inspired tarta de nata. These are a ginger flavoured puff pastry case filled with stem ginger pieces and a baked honey custard.

The puff pastry is crisp and flaky, with the ginger balanced just right. It has baked to be slightly more brown than intended as this was the first time I have ever blind-baked a puff pastry case. Next time I would not bake them so long before filling. The flavour of the honey is strong but delicious and compliments the ginger wonderfully. This bake was not without near disaster, however today I have learnt how to uncurdle custard! They are set just right so they are still slightly soft in the centre. All in all, fantastic.