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Eggnog Custard Tarts

Pie.Chef's picture
Ingredients
  Pastry 1 (For Double Crust Pie)
  Eggs 4
  Dairy 3 Cup (48 tbs) (Canned Or Dairy)
  Sugar 1⁄2 Cup (8 tbs)
  Light rum 2 Tablespoon
  Vanilla 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1 Teaspoon
Directions

Prepare and roll out pastry.
Roll half of the pastry at a time to 1/8 inch thickness.
Cut each half into three 6 1/2- or 7-inch circles.
Line 4 1/2-inch tart pans with pastry.
Flute edge high; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool on rack.
For filling, in mixing bowl beat eggs slightly with rotary beater or fork.
Stir in the eggnog, sugar, light rum, vanilla, and salt; mix well.
Place tart pans on baking sheet.
Place sheet on oven rack; pour some filling into each partially baked tart shell.
Sprinkle each tart with a little nutmeg.
Bake in 350° oven about 40 minutes or till knife inserted off-center comes out clean.
Cool on rack.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Beverage
Method: 
Baked
Ingredient: 
Nutmeg

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