SINFUL CUSTARD TART
Steps:
- Position 1 oven rack in the bottom of the oven and 1 in the middle. Preheat the oven to 350 degrees F (175 degrees C). Unroll pie crust and place in a 9-inch pie plate, crimping the edge.
- Bake pie crust on the middle rack of the preheated oven for 20 minutes.
- While the crust is baking, combine eggs and sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Add half-and-half, milk, rum, and salt; mix on low until incorporated. Mix nutmeg and cinnamon together in a small bowl.
- Remove crust from the oven and brush with egg white; bake for another 5 minutes.
- Remove crust from the oven; increase temperature to 400 degrees F (200 degrees C). Carefully pour filling into the pie crust. Sprinkle with spice mixture.
- Bake on the bottom rack of the preheated oven for 10 minutes. Reduce the heat to 325 degrees F (165 degrees C). Move the pie to the middle rack and bake until the middle of the pie is almost set, about 25 minutes. Place on a cooling rack; it will continue to cook after it's taken out of the oven.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 38.6 g, Cholesterol 111.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 7.1 g, SaturatedFat 6.2 g, Sodium 223.2 mg, Sugar 26.4 g
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Arzoo HA
[email protected]This tart was a bit too eggy for my taste, but it was still good. I think I would use less eggs next time.
Akash Sarker
[email protected]This tart was easy to make and turned out beautifully. The custard filling was smooth and creamy, and the crust was perfectly golden brown. I will definitely be making this again.
Deborah Thelian
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the custard filling next time.
Danish Saleem
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it. The custard filling was smooth and creamy, and the crust was perfectly flaky.
Bright Mcwestern
[email protected]This tart was delicious! The custard filling was creamy and flavorful, and the crust was flaky and buttery. I would definitely make this again.
HONEY LAMA
[email protected]The custard tart was a bit too eggy for my taste, but it was still good. I think I would use less eggs next time.
Malik Shan
[email protected]This tart was easy to make and turned out beautifully. The custard filling was smooth and creamy, and the crust was perfectly golden brown. I will definitely be making this again.
Sardar Imran Sardar Imran
[email protected]The custard tart was a success! The crust was flaky and the custard was creamy and delicious. I would definitely make this again.
Julio César Guevara Larios
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the custard filling next time.
Sgj UhhubHhj
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of custard, but I'm so glad I did! The custard filling was surprisingly light and fluffy, and the crust was perfectly flaky. I'll definitely be making this again.
Jaelyn Fields
[email protected]This tart is easy to make and absolutely delicious. I love the combination of the sweet custard filling and the buttery crust. It's the perfect dessert for any occasion.
Khan Rabbi
[email protected]I've made this tart several times now, and it's always a hit. The custard filling is so smooth and creamy, and the crust is the perfect balance of flaky and crisp.
Khan Ali
[email protected]This custard tart was a delight! The crust was flaky and buttery, and the custard filling was rich and creamy. I followed the recipe exactly, and it turned out perfectly.