Eggnog-style custard tart with rum and nutmeg cream
- Prepare
- 1-2 hours
- Cook
- 1 to 2 hours
- Serve
- Serves 12
- Dietary
- Nut-freeVegetarian
This festive dessert is a great alternative to the traditional Christmas pudding or mince pies.
Ingredients
For the custard tart
- 23cm/9in round ready-made sweet pastry tart shell
- 9 free-range eggs yolks
- 120g/4¼oz caster sugar
- 100ml/3½fl oz full-fat milk
- 550ml/1 pint double cream
- 1 vanilla pod, split
- ½ tsp ground cinnamon
- pinch ground clove
- 150ml/5fl oz dark rum, or to taste
- icing sugar, to decorate
For the rum and nutmeg cream
- 300ml/10fl oz whipped cream
- splash dark rum
- pinch freshly grated nutmeg
- dusting cocoa powder
Method
To make the tart, preheat the oven to 160C/140C Fan/Gas 3.
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.
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.
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.
Bake for 45 minutes–1 hour until just set.
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.
To make the cream, mix the whipped cream, rum, nutmeg and cocoa powder in a bowl.
Serve the tart slices with the rum and nutmeg cream.
