Eggnog Custard Tarts Recipe
Ingredients
| Pastry for Double-Crust Pie | ||
| Eggs | 4 standard | |
| 3 cups canned or dairy eggnog | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Light rum | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | ||
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.
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.
Chef
