Eggnog Custard Tart
Serves 12
Ingredients
- A 5020933 McVities Tasties Ginger Nuts (400g)
- C 12718 Brakes Salted Butter (200g)
- C 120586 Millac Gold Double (360ml)
- C 70219 Wholesome Farms Fresh British Whole Milk (360ml)
- A 350098 Tate & Lyle Caster Sugar (150g)
- A 86874 Preema Vanilla Essence (20g)
- A 33709 Sysco Classic Ground Nutmeg (3g)
- C 135576 Noble Free Range Liquid Egg Yolk (100g)
- A 5946 Sysco Classic Cornflour (45g)
- A 130922 Captain Morgan Dark Rum 70cl 40% (30ml)
- A 114961 Tate & Lyle Granulated Cane Sugar (120g)
- Tap Water (120ml)
Recipe
Preparation:
- Crush/blend the ginger nuts
- Melt the butter
Method:
- Mix the crushed ginger nuts with the melted butter and spread evenly over the base andup the sides of a lined tart tin.
- Place in the fridge for the base to set.
- Meanwhile, make your custard by bringing the cream, milk, caster sugar and vanilla to the boil in a pan over a medium heat, before reducing to a low heat when simmering.
- While the mixture is warming, whisk together the egg yolks and cornflour before folding through the simmering milk mixture stirring continuously.
- Continue to heat and stir ensuring the edges and bottom of the pan are being scraped for approximately 5 minutes, until the mixture is thickened.
- Pass the hot custard mix through a sieve to remove any lumps and allow to cool slightly before pouring mixture over the chilled biscuit base.
- Sprinkle over the nutmeg and allow the tart to chill in the fridge (uncovered to allow steam to escape).
- While the tart is setting, make the rum syrup: Add the water, rum and granulated syrup to a saucepan and bring to the boil, once sugar is completely dissolved, allow the syrup to cool.
