WHAT YOU NEED

Preheat oven to 180°C. Grease eight 10cm fluted tart tins with removable bottoms.

Pastry base

1 Sift flours three times, place flours, butter and caster sugar in a food processor until mixture resembles crumbs. Add water and process until mixture comes together. Turn dough onto a lightly cornfloured surface and knead lightly, wrap in glad wrap and refrigerate for 30 minutes.

2 Roll pastry out until 2mm thick and line tart tins. Line pastry with baking paper, fill with ceramic pastry weights or cooked rice. Bake for 10 minutes or until pastry is firm. Remove the rice and baking paper.

Custard

3 Place soymilk in a saucepan and bring to a simmer over low heat. Remove from heat. Whisk eggs, vanilla and sugar in a bowl until combined. Quickly whisk hot soymilk into the egg mixture. Sieve if necessary. Leave to cool.

4 Pour the custard into the cooked pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside to cool.

Aussie mandarin ginger glaze

5 In a saucepan place Aussie mandarin juice and caster sugar, bring to the boil and simmer on a medium heat until glaze thickens. Add the grated fresh ginger just prior to taking off the heat.

6 Top each custard tart with segments of Aussie mandarins and pour the glaze over the top and serve with cream.