Eggnog Custard Tarts
December 15, 2018
"From our Saturday newspaper The Weekend West. Times are estimated and do not include chilling or freezing times."
- Serving Size: 1 (266.8 g)
- Calories 819.8
- Total Fat - 59.2 g
- Saturated Fat - 25.2 g
- Cholesterol - 1832.7 mg
- Sodium - 136.5 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 0.9 g
- Sugars - 9.4 g
- Protein - 31.6 g
- Calcium - 271.1 mg
- Iron - 5 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Grease a 6 hole Texas muffin pan (three-quarter cup capacity).
To make pastry, place flour, butter and Natvia in a food processor and process until mixture resembles fine crums and then add egg and process until mixture just comes together.
Shape into a flat disc and refrigerate, covered, for 30 minutes.
Roll out pastry between two sheets of baking paper until 5mm thick and using a small plate or bowl as a guide, cut out 6 12cm circles, re-rolling pastry if necessary.
Line prepared pan holes with pastry round and freeze for 15 minutes.
Place paper muffin case in each pan hole to cover the pastry and fill with rice, beans or baking beads and cook in a moderate oven (180C) for about 20 to 25 minutes or until pastry cases and light golden and then remove beans, rice or baking beads and paper cases.
To make custard - whisk egg yolks, Natvia, vanilla and spice in a medium jug until combined and then whisk in milk and rum and pour evenly into pastry cases and cook in a moderately low oven (160C) for about 15 minutes or until custard is just set.
Remove pan from oven and stand for 5 minutes before transferring to a wire rack.
Serve custard tarts warm or cold.
TIP - Try replacing rum with brandy. Reserve some of the pastry trimmings to seal any cracks or holes in the cooked pastry cases.
Tips & Variations
No special items needed.