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.
Ingredients
Hazelnut Crisps
- 3 Ounces 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
Procedure
Shortbread Cookie Dough
- 11/2 Cups (12 ounces) butter
- 1 Cup (8 ounces) sugar
- 3/4 Teaspoon salt
- 6 egg yolks (1/2 cup/4 ounces)
- 41/2 Cups (1 pound) cake flour
- 1 Tablespoon vanilla
Rum Raisin Tarts
- 1/4 Cup (2 ounces) dark rum, boiled
- 11/2 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