Rum Custard Tart with Brown Sugar Crust, Spiked Whipped Cream and Almond Pralines.
I love Thanksgiving dinner. Turkey, stuffing, mashed potatoes, warm homemade dinner rolls, green bean casserole…. what’s not to love? But, the fun in hosting Thanksgiving (for me, at least) is all about the dessert.
While I wouldn’t think about hosting a Thanksgiving dinner without at least one pecan pie and pumpkin pie, I also want there to be a couple of other options. And Thanksgiving is not the time to serve an untested recipe. So, I’m auditioning Thanksgiving Dessert ideas now. Which has it’s rewards… the least of which is the fact that I think most Thanksgiving desserts should have liquor in them.
This rum custard tart fits exactly what I think a Thanksgiving desert should be:
It looks like special occasion food, although it’s simple to make and all the components can be made ahead of time. The crust doesn’t even require any rolling. Most importantly, it’s an indulgence worth Every. Single. Calorie.
Actually, who wants to wait for Thanksgiving? This is currently my favorite dessert any time of year.Print
FOR THE CRUST:
- 4 tbsp packed brown sugar
- 3/4 cup all-purpose flour
- 3/4 cup almond flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 stick butter, cut into small pieces
- 1 large egg yolk, lightly beaten
- 2 tbsp very cold water
FOR THE FILLING:
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tbsp all-purpose flour
- 2 tbsp cornstarch
- 1 tsp salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tbsp cold butter, cut into small pieces
- 2 tsp pure vanilla extract
- 3 tbsp dark or light rum
- 1 tsp ground cinnamon
- Lightly sweetened whipped cream, flavored with a tsp of vanilla and spiked with a tablespoon or two of rum
- Almond Pralines
- Put the brown sugar, all-purpose flour, almond flour, salt, cinnamon and nutmeg in the bowl of a food processor and pulse to combine.
- Add the butter and pulse until the mixture forms pea-size clumps.
- Pour the mixture out into a medium size bowl. With your hands or a wooden spoon, mix in the egg yolk and water just until combined.
- Turn the dough out onto a piece of plastic wrap. Fold the plastic wrap over the top of the dough to cover and pat into a disc. Refrigerate for 30 minutes.
- Remove the dough from the refrigerator and place into a 10-inch fluted tart pan with a removable bottom. With floured hands, gently press the dough out to fill the pan, coming flush with the top rim of the dish. This is a very wet dough – continue to flour your hands as necessary. Refrigerate for at least 45 minutes, or freeze for 25 minutes.
- Preheat oven to 375 degrees. Line the dough with aluminum foil and fill with dried beans or pie weights. Bake for 25 minutes, lift the foil and beans or pie weights out of the pan and bake for 10 minutes more. The crust should be golden and set. Let cool completely on a wire rack.
- In a medium size bowl whisk the eggs and granulated sugar with a wire whisk until lightened and slightly thickened. Whisk in the flour, cornstarch and salt until combined.
- In a medium size sauce-pan heat the milk and cream until small bubbles begin to appear around the edge of the pan. Remove from heat.
- Very gradually, pour about 1 cup of the hot milk and cream into the egg yolk mixture, whisking constantly. Pour the egg mixture into the sauce pan and cook over medium heat, whisking constantly, until thickened and bubbly.
- Remove from heat and whisk in butter until melted, then the vanilla and rum. Pour filling into the cooled crust. Sprinkle the top with cinnamon, cover with plastic wrap and refrigerated for at least 3 hours, or overnight.
- Serve with a dollop of rum-spiked whipped cream and a sprinkling of almond pralines.
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