Quick & Easy

Raspberry eggnog tartlets

raspberry eggnog tartlets
8 Item




1.To make pastry; process flour, sugar and butter until crumbly. Add egg yolk; process until combined. Knead on floured surface until smooth. Cover; refrigerate 30 minutes.
2.Divide pastry into eight portions. Roll portions, one at a time, between sheets of baking paper into rectangles large enough to line eight 5cm x 10cm loose-based flan tins. Lift pastry into tins; press into sides, trim edges. Prick bases all over with fork. Refrigerate 30 minutes.
3.Preheat oven to 200°C (180°C fan-forced). Place tins on oven tray; line each with baking paper then fill with dried beans or rice. Bake 10 minutes. Remove paper and beans from tins; bake further 5 minutes. Cool 15 minutes.
4.Meanwhile, combine milk and cream in small saucepan. Split vanilla bean in half; scrape seeds into pan. Bring to the boil.
5.Beat egg yolks, sugar and cornflour in small bowl with electric mixer until thick and creamy. Gradually beat hot milk mixture into egg mixture. Return mixture to pan; cook, stirring, until mixture boils and thickens. Stir in butter and whiskey; pour warm custard into pastry cases. Refrigerate 3 hours.
6.Top tartlets with raspberries; brush berries with jam.

Related stories