These tarts have the traditional eggnog flavors of rum and nutmeg. It only takes a few minutes to mix the filling, and the recipe doubles easily.
Servings: 12tarts
Author: Mary Gillespie
Ingredients
123-inch / 7 cm tart shells
2tablespoons/ 30 ml sugar
1tablespoon/ 15 ml cornstarch
1/4teaspoon/ 1.25 ml salt
1egg
3/4cup/ 187 ml eggnog
1-1/2tablespoons/ 22.5 ml rumor 1 teaspoon / 5 ml rum extract
1/4teaspoon/ 1.25 ml nutmegplus more for sprinkling over top
Instructions
Preheat oven to 375 degrees F / 190 degrees C.
Place tart shells on baking sheet and bake for 6-8 minutes, or until pastry has puffed up slightly but is not browned.
While tarts are baking, stir sugar, cornstarch, and salt in a mixing bowl. Add egg and beat until smooth. Add eggnog, rum and nutmeg and stir until thoroughly blended.
Pour filling into prepared tart shells.
Turn oven temperature down to 325 degrees F / 162 degrees C.
Place filled tarts in oven and bake for 20-25 minutes, or until pastry is lightly browned and center of tarts is set.
Remove tarts from oven and let cool on a wire rack. When cool, sprinkle with additional nutmeg.
Recipe Notes
Variations:
-Replace rum with and equal amount of brandy, or with 1-1/2 teaspoons vanilla.
-Add 1 teaspoon grated orange rind to eggnog before adding to egg mixture.