Eggnog Tarts with Rum Cream
Serving Size
12 servings
Ingredients
EGGNOG CUSTARD:
- 6 large egg yolks
- 2/3 cup (150 mL) sugar
- 2 tbsp (30 mL) all-purpose flour, sifted
- 2 cups (250 mL) milk
- 1/2 vanilla bean, split lengthwise*
- 1 tsp (5 mL) grated fresh nutmeg**
RUM CREAM:
- 1 cup (250 mL) whipping cream
- 2 tbsp (30 mL) icing sugar
- 1 tbsp (15 mL) rum (dark or spiced)
ADDITIONAL INGREDIENTS:
- 12 individual 3-inch tart shells, baked according to package directions, and cooled completely
- 6 gingersnap cookies, crumbled
Directions
| 1. | Add 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, about 5 minutes. Add flour; beat until just combined. |
| 2. | Meanwhile in a saucepan, over medium-high heat, bring milk, vanilla bean, and nutmeg to a low boil. Once the milk mixture has boiled, remove the vanilla bean pod. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, at least 30 minutes. When cool, refrigerate until chilled and set, at least 2 hours. |
| 3. | Before serving, chill bowl and whisk attachment of an electric mixer. Whip cream on medium-high speed. When cream starts to thicken, add icing sugar, and beat until soft peaks form. Add rum, and again beat until stiff peaks form. |
| 4. | Spoon chilled custard into each cooled tart. Add a dollop of rum whipped cream, and sprinkle with crushed gingersnaps. Serve immediately. |
Recipe created by chef Ben Kramer.
Tips
- To make eggnog custard without a vanilla bean, bring milk and nutmeg to a low boil.
- Remove from heat and add ½ tsp vanilla extract. Continue following recipe directions.
- 1 tsp dried ground nutmeg can be substituted for 1 tsp grated fresh nutmeg.
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