Eggnog Custard Tartlets
Serves: 12
 
Ingredients
  • 1 1⁄2 (14.1-ounce) packages refrigerated piecrust dough (3 sheets)
  • 1 large egg
  • 3 large egg yolks
  • 3 tablespoons granulated sugar
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄8 teaspoon fine sea salt
  • 1 1⁄3 cups heavy whipping cream
  • Garnish: sweetened whipped cream and ground nutmeg
Instructions
  1. Preheat oven to 450°. Spray 12 (3-inch) square tartlet pans lightly with baking spray with flour.
  2. On a lightly floured surface, unroll each piecrust dough sheet. Using a 3 1⁄2-inch square cutter, cut 12 squares from dough (4 from each sheet). Transfer each dough square to a prepared tartlet pan, pressing into bottom and up sides of pan. Trim excess dough. If desired, pinch corners of dough to elongate slightly. Place prepared tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
  3. Place a 3 1⁄2-inch parchment paper square in each prepared tartlet pan and place pie weights or dried beans atop each parchment square.
  4. Bake until light golden brown, 6 to 8 minutes. Let cool completely on a wire rack before removing weights and parchment paper.
  5. Reduce oven temperature to 350°.
  6. In a medium bowl, combine egg, egg yolks, sugar, vanilla extract, nutmeg, and salt, whisking to blend.
  7. In a small saucepan, scald cream until very hot but not boiling. Gradually add hot cream to egg mixture, whisking to incorporate. Strain mixture through a fine-mesh sieve into a liquid-measuring cup. Divide custard mixture among cooled tartlet shells.
  8. Bake until custard sets, 10 to 11 minutes. Let cool completely before removing from tartlet pans.
  9. Garnish each tartlet with sweetened whipped cream and a sprinkle of nutmeg, if desired. Serve cold or at room temperature.
Notes
Make-Ahead Tip: Tartlets can be made up to 2 days in advance, stored in an airtight container, and refrigerated. Garnish just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/eggnog-custard-tartlets/