We get through a ridiculous amount of ginger in my house. Whether it’s fresh, crystallised or stem ginger in syrup, it’s such a familiar comfort and makes many appearances in both my sweet and savoury cooking at this time of year. Sometimes I’ll lean in to the fiery heat that ginger can bring, but for desserts I prefer to mellow it out a little with sweetness. Enter sweet clementine curd. Mini clementine ginger tarts Prep 1 hr Cook 30 min Chill 3-4 hr Makes 6 For the pastry 250g plain flour 125g unsalted butter 1 tbsp icing sugar Zest of 1 clementine 1 pinch salt 2 egg yolks For the filling 300ml clementine juice Zest of 3 clementines 100g caster sugar, plus 1 tbsp 1 thumb-sized piece fresh ginger, peeled and grated 1 cinnamon stick 2 large eggs, plus 1 egg yolk 2 tsp cornflour 70g unsalted butter To serve Double cream, lightly whipped, to serve 1 tbsp crystallised ginger, roughly chopped First make the pastry. Put the flour, butter, icing sugar, zest and salt into a food processor and pulse to combine. Add the yolks and pulse again, to bring the dough together in clumps; if it looks too dry, add one or two tablespoons of cold water. Turn out the pastry on to a lightly floured surface and pat it into a thick disc. Wrap and rest in the fridge for 30 minutes, until firm. Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6. Roll out the pastry to about 2-3mm thick. Using six 10cm individual tart tins as a guide, cut out six circles an inch wider than the tins; reroll the pastry offcuts when you need to. Press each round of pastry firmly into a tart tin, trim off any excess, and chill in the fridge for 20 minutes. Once chilled, line each tart with a piece of crumpled baking paper. Fill with baking beans or rice, blind bake the shells for 15 minutes, then remove the rice and baking paper and bake for 10-12 minutes more, or until the inside is golden. Set them aside to cool completely. To make the filling, put the clementine juice, zest, 100g sugar, ginger and cinnamon stick into a medium saucepan, bring to a boil, then reduce to a simmer for a few minutes. Remove from the heat and leave to cool and infuse for 20-30 minutes. Once infused, strain through a fine sieve and pour back into the pan. In a separate bowl, whisk the eggs, extra yolk, one tablespoon of sugar and cornflour until smooth. Put the pan of clementine juice mix back on the heat and bring to a simmer. Pour half the juice mix over the eggs, whisking to combine, then add the other half, whisking thoroughly. Pour back into the saucepan, set it over a medium heat and stir continuously until the curd thickens enough to coat the back of a spoon. Off the heat, stir in the butter until completely melted, then pour the curd evenly into the pastry shells and refrigerate for two to three hours, or until completely set. To serve, top each tart with a dollop of lightly whipped cream and a scattering of crystallised ginger.