California Rum Raisin Tarts

Hazelnut crisps top these tasty rich rum raisin tarts.

Details

INGREDIENTS

    Hazelnut Crisps

    • 3 ounce hazelnut meal
    • 3/4 cup (5-1/2 ounces) sugar
    • 1 teaspoon salt
    • 2/3 cup (1-1/2 ounces) bread flour
    • 1/3 cup (2-3/4 ounces) milk
    • 1/2 teaspoon vanilla
    • 1/3 cup (2-2/3 ounces) soft butter

    Shortbread Cookie Dough

    • 1 1/2 cups (12 ounces) butter
    • 1 cup (8 ounces) sugar
    • 3/4 teaspoon salt
    • 6 egg yolks (1/2 cup/4 ounces)
    • 4 1/2 cups (1 pound) cake flour
    • 1 tablespoon vanilla

    Rum Raisin Tarts

    • 1/4 cup (2 ounces) dark rum, boiled
    • 1 1/2 quarts milk
    • 1/2 teaspoon salt
    • 3/4 cup (4 ounces) sugar
    • 2 vanilla beans
    • 6 egg yolks (1/2 cup/4 ounces)
    • 1 cup (7-1/2 ounces) sugar
    • 1 cup (4 ounces) bread flour
    • 1 cup (6 ounces) California golden raisins
    • 1/3 cup (4 ounces) dried cherries

    PROCEDURE

    Posted August 11, 2011 by Melinda
    Hazelnut crisps top these tasty rich rum raisin tarts.

    • Ready Time :
      0 min

    Servings

    18

    Ingredients

      Hazelnut Crisps

      • 3 ounce hazelnut meal
      • 3/4 cup (5-1/2 ounces) sugar
      • 1 teaspoon salt
      • 2/3 cup (1-1/2 ounces) bread flour
      • 1/3 cup (2-3/4 ounces) milk
      • 1/2 teaspoon vanilla
      • 1/3 cup (2-2/3 ounces) soft butter

      Shortbread Cookie Dough

      • 1 1/2 cups (12 ounces) butter
      • 1 cup (8 ounces) sugar
      • 3/4 teaspoon salt
      • 6 egg yolks (1/2 cup/4 ounces)
      • 4 1/2 cups (1 pound) cake flour
      • 1 tablespoon vanilla

      Rum Raisin Tarts

      • 1/4 cup (2 ounces) dark rum, boiled
      • 1 1/2 quarts milk
      • 1/2 teaspoon salt
      • 3/4 cup (4 ounces) sugar
      • 2 vanilla beans
      • 6 egg yolks (1/2 cup/4 ounces)
      • 1 cup (7-1/2 ounces) sugar
      • 1 cup (4 ounces) bread flour
      • 1 cup (6 ounces) California golden raisins
      • 1/3 cup (4 ounces) dried cherries

      Directions

      Hazelnut Crisp

      Mix all ingredients together with paddle and electric mixer. Rest for 10 minutes. Spread in stencil of any desired shape. Bake at 325°F for 8 minutes.

      Shortbread Cookie Dough

      Combine all ingredients and mix until smooth. Chill for 20 minutes. Roll out very thin and arrange in 18 individual 2-inch tartlet shells. Line with weights or dry beans and parbake at 300°F. Set aside.

      Rum Raisin Tarts

      Combine rum, milk, salt, sugar and vanilla beans in heavy saucepan and bring to boil. Beat egg yolks with sugar until smooth and frothy. Then, sprinkle on flour and beat well after each addition. Strain hot milk mixture and gradually add to egg mixture then, return all to saucepan. Cook, stirring constantly, over low heat until mixture is thick enough to coat back of spoon. Remove from heat. Stir in raisins and cherries. Turn into parbaked tart shells and bake at 300°F for 8 to 10 minutes, just until golden. Remove from oven and stand hazelnut crisp on top. Cool and serve.

      Nutrition Facts Per Serving

      Calories 610 (39% from fat); Total Fat 26g (sat 15g, mono 8g, poly 2g, trans 0g ); Cholesterol 205mg; Protein 11g; Carbohydrate 82g; (Dietary Fiber 1g; Sugars 50g; ); Iron 3mg; Sodium 530mg; Calcium 155mg; Potassium 320mg

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