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Eggnog Tarts Recipe
|Graham||1 3⁄4 Cup (28 tbs), cracker crumbs (cracker crumbs fine)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Soft butter||1⁄2 Cup (8 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Eggs||4 , separated|
|Rum||1⁄4 Cup (4 tbs)|
|Nutmeg||1 , grated|
|Heavy cream||1 Cup (16 tbs), whipped|
Calories 678 Calories from Fat 296
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 18.3 g91.7%
Trans Fat 0 g
Cholesterol 182.3 mg60.8%
Sodium 510.2 mg21.3%
Total Carbohydrates 82 g27.3%
Dietary Fiber 3 g11.9%
Sugars 49.6 g
Protein 10 g20.5%
Vitamin A 19.5% Vitamin C 0.61%
Calcium 13.8% Iron 13.2%
*Based on a 2000 Calorie diet
Using back of spoon, press firmly on bottom and sides of 8 tart pans.
Bake in preheated moderate oven (350°F.) for 5 minutes.
Sprinkle gelatin on 1/4 cup milk and let stand for 5 minutes.
Scald remaining milk in top part of double boiler over boiling water.
Beat egg yolks; blend in 1/2 cup sugar, the salt, and cornstarch; add hot milk slowly, stirring constantly.
Return to double boiler and cook over simmering water, stirring constantly, for 5 minutes, or until mixture coats spoon.
Remove from heat; add soaked gelatin and stir until dissolved.
Chill until mixture begins to set.
Stir in rum, whisky, and grated nutmeg to taste.
Beat egg whites until stiff; gradually beat in remaining sugar; fold in custard mixture.
Pour into lined tart pans.
If there is more custard than needed to fill shells, keep remainder at room temperature.
Chill tarts until almost set; then top with remaining custard; chill until set.
Garnish with whipped cream and bits of candied fruit.