Eggnog Custard Tarts
Recipe: #31124
December 15, 2018
"From our Saturday newspaper The Weekend West. Times are estimated and do not include chilling or freezing times."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Grease a 6 hole Texas muffin pan (three-quarter cup capacity).
Step 2
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.
Step 3
Shape into a flat disc and refrigerate, covered, for 30 minutes.
Step 4
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.
Step 5
Line prepared pan holes with pastry round and freeze for 15 minutes.
Step 6
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.
Step 7
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.
Step 8
Remove pan from oven and stand for 5 minutes before transferring to a wire rack.
Step 9
Serve custard tarts warm or cold.
Step 10
TIP - Try replacing rum with brandy. Reserve some of the pastry trimmings to seal any cracks or holes in the cooked pastry cases.
Tips
No special items needed.