|Flaky dough||1⁄2 Pound|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Egg yolks||5 Large|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Hot milk||2 Cup (32 tbs)|
|Egg||1 , beaten|
|Icing sugar||1 Tablespoon|
Use 4-in (10-cm) diameter tartelette molds with a depth of 3/4 in (2 cm). Roll out dough on lightly floured surface 1/8 in (0.3 cm). Line molds and prick bottoms with fork; set aside. Cut remaining dough into thin strips to arrange on top of filling; set aside.
? Place sugar and egg yolks in stainless steel bowl. Beat together with electric hand mixer. Beat in whole egg and sift flour over batter; mix well.
Add hot milk and rum; mix well. Set bowl on saucepan half-filled with hot water over low heat. Cook mixture until it becomes very thick, stirring constantly.
Remove bowl from stove and cover with waxed paper. Let cool at room temperature.Preheat oven to 400 °F (200 °C). When cream filling is cold, mix well and spoon into molds. Position thin strips of dough over filling in grid pattern. Trim off excess dough and crimp edges. Brush with beaten egg.
Bake 15 to 18 minutes.
Remove tartelettes from oven and sprinkle with icing sugar. Let cool before serving.