In Recipes

Serves:  10

Preparation Time:   45 minutes

Cooking Time:  45 minutes


Pastry shells:

  • 75g butter, softened
  • 2T sugar
  • 1 egg yolk
  • 1 cup flour
  • 1 tsp ground cinnamon


  • 225ml cream
  • 75ml milk
  • 1 tsp vanilla extract
  • 1 stick cinnamon
  • A pinch of fresh nutmeg
  • 6 egg yolk
  • 75g castor sugar
  • 35ml spiced rum


Pastry shells:

  • Mix the butter and sugar together. Add the egg yolk and mix until combined.
  • Add the flour and cinnamon. Mix well until the mixture has come together into a dough.
  • Wrap the dough in clingwrap, flattening it slightly. Allow to rest and chill in the fridge for 30 minutes.
  • Grease 10 mini tartlet cases / baking tray.
  • Remove the dough from the fridge. Lightly dust a clean surface and roll out the dough until about 5mm thick. Cut out the dough using a glass or cooking cutter that is slightly larger than the individual moulds / casings. Lay the dough into the individual cases and press it carefully and evenly up the sides. Trim the edges, leaving about 2mm of excess dough above the rim.
  • Place the lined cases into the freezer to chill for 15 minutes.
  • Preheat the oven to 170C.
  • Bake the tartlet cases for 20-25 minutes. Remove from the oven and allow to cool completely. If the pastry has puffed just gently press it down with your finger while it’s still warm.
  • Reduce the oven temperature to 150C.


  • Place the cream, milk, vanilla, cinnamon and nutmeg into a large pot over a low heat on the stovetop. Bring the mixture to a simmer then turn off the heat and allow to sit and infuse for 45 minutes.
  • Put the pot back onto heat and bring to a boil.
  • Whisk your egg yolks and sugar together in a heatproof bowl. Add the hot cream mixture to the eggs slowly through a sieve. Add the cream in little batches while whisking to ensure it does not scramble. Add the rum and whisk together.
  • Pour the custard into the tart bases, and bake for about 20 minutes, until just set.
  • Allow to cool in their cases, then remove and serve.
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