RECIPE: SPICED EGGNOG TARTLETS
Serves: 10
Preparation Time: 45 minutes
Cooking Time: 45 minutes
INGREDIENTS
Pastry shells:
- 75g butter, softened
- 2T sugar
- 1 egg yolk
- 1 cup flour
- 1 tsp ground cinnamon
Filling:
- 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
METHOD
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.
Filling:
- 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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