Rum & Pecan Custard Tartlets
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
10
Prep Time
10 minutes
Cook Time
15-18 minutes
These rustic rum & pecan custard tartlets make a fun alternative to homemade mince pies. Made extremely easy by using our buttery premade tartlet bases, they're delicately spiced with rum, festive spices and the eggs lend a beautiful custardy texture. Leave them to cool completely before serving for the best eating experience, and don't forget to dust them in a layer of icing sugar snow. They'd be lovely with a spoonful of thick brandy cream, too!
Ingredients
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10 sweet tartlet cases
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80g pecans, roughly chopped
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50g golden syrup
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25ml spiced rum
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100g brown sugar
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2 whole eggs
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30g butter, melted and cooled
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Seeds scraped from 1 vanilla pod
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½ teaspoon ground cinnamon
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¼ teaspoon freshly grated nutmeg
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Flaky sea salt, to garnish
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Dusting of icing sugar, to garnish
Directions
Preheat the oven: to 180°C.
Make the custard filling: Stir together all of ingredients apart from the icing sugar & flaky sea salt in a bowl or jug.
Fill the tartlet cases: Pour the custard filling into the tartlet cases on an oven tray. Place them into the oven to bake for 15-18 minutes, until set.
Leave to cool & garnish: Leave the tartlets to cool completely before serving as this will ensure the best texture. When cooled, sprinkle with flaky sea salt and a generous dusting of icing sugar.
Recipe Note
Christmas dessert FAQs
What should I serve for dessert at Christmas?
After a heavy Christmas dinner, guests will want something light but still festive. These sweet tartlets are perfect because they are full of Christmas flavours from the rum, cinnamon, nutmeg and pecans, but not too heavy!
Ingredients you'll need
