Eggnog-style custard tart with rum and nutmeg cream
This festive dessert is a great alternative to the traditional Christmas pudding or mince pies.
Ingredients
- Egg9 ცალი
- Milk250 ml
- Double cream250 ml
- Vanilla pod1 ცალი
- Cinnamon½ ჩაის-კოვზი
- Cloves¼ ჩაის-კოვზი
- Rum60 ml
- whipped double cream150 ml
- Nutmeg½ ჩაის-კოვზი
Instructions
8 steps- 1
To make the tart, preheat the oven to 160C/140C Fan/Gas 3.
- 2
Beat the eggs and sugar in a large bowl with an electric hand-held whisk or in a stand mixer with a whisk attachment until pale and thick.
- 3
Place the milk, cream, vanilla, cinnamon and cloves in a saucepan and bring to a simmer. Turn off the heat and leave to infuse for 30 minutes.
- 4
Reheat the cream mixture in the pan to a simmer and then gradually pour the cream mixture into the egg mixture. Pass through a sieve, add the rum and pour into the pastry case.
- 5
Bake for 45 minutes-1 hour until just set.
- 6
Leave to set completely for a few hours before slicing. Use a chef’s blowtorch to add a caramelised brûlée topping to each slice. Dust each slice in icing sugar.
- 7
To make the cream, mix the whipped cream, rum, nutmeg and cocoa powder in a bowl.
- 8
Serve the tart slices with the rum and nutmeg cream.
Nutrition
1 serving ≈ 100 g
Nutrition values are estimates. - means data is unavailable.
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