Cinnamon Milk Tarts in a Glass

Serves 4-6 | Preparation time 20 minutes | Cooling time 30 minutes

For the Pastry Crusts
12 ginger biscuits (or digestive biscuits)

For the Chocolate Grating
100g Chocolat Frey Dark 78% slab

For the Filling
800 ml full-cream milk
1 cinnamon stick or 1 level tsp ground cinnamon
1 vanilla pod, split lengthways
3 ‘bruised’ cardamom pods (gently squash them; they are optional)
1 vanilla pod, split lengthways
2 eggs
1/3 cup sugar
1/4 cup cornflour
1/4 cup sifted flour
a pinch of salt
1 tsp ground cinnamon and 1/2 tsp ground nutmeg for sprinkling over

1. To make the pudding bases, crush the biscuits in a Ziploc bag or clean dish towel using a rolling pin.
2. Divide the biscuit crumbs between your pudding glasses (something similar to martini glasses usually works well) or ramekins.
3. To make the filling, heat the milk in a saucepan, along with the cinnamon, cardamom pods, and vanilla, until it just starts to boil, then remove from the heat.
4. In a heatproof bowl, beat the eggs well, and add the sugar, cornflour, flour and salt. Mix well until combined and smooth.
5. Remove the cinnamon stick, cardamom and vanilla pods from the milk and slowly add it to the egg mix, whisking as you do. Return everything to the pan to a low heat and stir until the mixture reaches a thick custard-like consistency. This takes just a couple of minutes, so keep your eye on it; you don’t want the mixture to burn.
6. Remove from the heat, and pour the mixture into your glasses/ramekins and leave to set at room temperature, or if you need to speed things up, in the fridge.
7. Sprinkle with grated chocolate, cinnamon and a light dusting of nutmeg just before serving.