On today's menu: Eggnog Tart
(You might need: Ricardo tart pan, Santa Barbara cutlery, Diamond Dinnerware)
1 1/2 cups all-purpose flour
1/2 cup Icing sugar
1/2 tsp salt
1/2 cup chilled unsalted butter
1 large egg
1 cups whipping cream
4 tbsp bourbon
1 cinnamon stick
1 tsp clove powder
3 large eggs
1/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp grated nutmeg
Pinch of salt
Combine flour, icing sugar and salt in a bowl; sift together. Cube the chilled butter, add to the bowl and cut into the butter with your hands until the consistency is like bread crumbs. Add the egg and mix with your hands until the dough forms a ball. Wrap in waxed paper and chill for 30 minutes. Roll out pastry and fit into a round pastry pan (with a removable bottom). Trim the excess and chill for another 30 minutes. Preheat the oven in the meantime to 425 degrees C.
Place the tart on a baking sheet. Weigh the dough with aluminum foil and pie weights so the dough does not rise in the oven. Bake for 15 minutes. Remove the weights/aluminum and bake an extra 5 minutes. Note: my dough shrunk on the edges, perhaps it might help if you perforate the dough with a fork before baking.
Turn the oven temperature down to 350 degrees C.
Combine the whipping cream, bourbon, cinnamon stick and clove powder in a pot over medium heat. Remove right when it begins to boil and let steep for 10 minutes. Remove cinnamon.
Whisk together eggs, sugar, vanilla, nutmeg and salt. Poor cream mixture in with the egg mixture, slowly while whisking constantly (to avoid eggs cooking). Add mixture to tart shell, sprinkle with nutmeg and bake for ~20 minutes. The tart should be set and wobble slightly in the centre.