Eggnog tart

Eggnog tart

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
125g butter
1/3 cup caster sugar
1 egg yolk
1 cup plain flour
1/2 cup s.r. flour
1 tablespoon cornflour

Filling:

Quantity Ingredient
3 egg yolks
1/3 cup sugar
3 teaspoons powdered gelatine
1/4 cup cold water
1 cup hot milk
300ml cream, whipped
3 egg whites, stiffly beaten
2 tablespoons rum
whipped cream, to decorate
ground nutmeg, to sprinkle

Method

  1. Cream the butter and sugar well, add the egg yolk and beat in. Sift in the flours and cornflour and mix lightly. Knead, cover in cling wrap and chill for 1 hour. Roll out and line a 23 cm tart plate and prick the base to prevent rising. Chill again. Preheat the oven to 190°C. Line the pastry case with greaseproof paper and half-fill with pie weights or dried beans. Bake blind for 15 minutes. Remove the paper and beans, reduce the temperature to 180°C and bake for further 5–10 minutes, until crust is golden. Allow to cool.
  2. Filling: Beat the egg yolks and sugar in a double-boiler over gentle heat until thick and pale. Soak the gelatine for 5 minutes in the water and milk and stir it into the mixture. Continue to cook, stirring constantly, until smooth. Stir the mixture over ice until it is cool and begins to set. Fold in whipped cream, egg whites and rum. Turn into the tart shell. Chill until set, decorate with whipped cream and sprinkle with nutmeg to serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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