↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons very cold butter, cut into 4 pieces
3 tablespoons milk
3 tablespoons dark rum
3/4 cup raisins
2 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 cups 40% heavy whipping cream
1 tablespoon confectioners sugar
1/4 cup dark rum
fresh ground nutmeg
In work bowl of food processor fitted with steel knife blade, combine flour and salt. Add pieces of butter and pulse on/off until crumb mixture forms. With machine running, add milk; process for 20 to 30 seconds. Shape dough into ball and chill. Roll dough out on work surface; cut into twelve 3 1/2 inch circles. Fit into muffin pan cups and chill.
In medium bowl, combine raisins and the 3 tablespoons rum; let stand for 20 minutes to plump raisins. Stir in eggs, brown sugar, melted butter, and vanilla extract. Spoon filling into prepared muffin caps. Bake in 425 degree oven for 12 to 15 minutes. Cool.
In large mixing bowl, beat together cream, confectioners sugar, and the 1/4 cup rum until stiff peaks form. Pipe over cooled tarts, and dust with fresh nutmeg.
Yields 12 tarts.
view more member recipes
Raisin Tarts with Rum Cream
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons very cold butter, cut into 4 pieces
3 tablespoons milk
3 tablespoons dark rum
3/4 cup raisins
2 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 cups 40% heavy whipping cream
1 tablespoon confectioners sugar
1/4 cup dark rum
fresh ground nutmeg
In work bowl of food processor fitted with steel knife blade, combine flour and salt. Add pieces of butter and pulse on/off until crumb mixture forms. With machine running, add milk; process for 20 to 30 seconds. Shape dough into ball and chill. Roll dough out on work surface; cut into twelve 3 1/2 inch circles. Fit into muffin pan cups and chill.
In medium bowl, combine raisins and the 3 tablespoons rum; let stand for 20 minutes to plump raisins. Stir in eggs, brown sugar, melted butter, and vanilla extract. Spoon filling into prepared muffin caps. Bake in 425 degree oven for 12 to 15 minutes. Cool.
In large mixing bowl, beat together cream, confectioners sugar, and the 1/4 cup rum until stiff peaks form. Pipe over cooled tarts, and dust with fresh nutmeg.
Yields 12 tarts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tarts - Cream - Lemon Sour Cream
by KitchenMagician
Makes 30 tarts. 2 c. sugar 1/2 c. cornstarch 2 T. grated lemon peel 1 c. lemon juice 3 eggs, lightly beaten 2 c. milk 1/2 c. butter, cubed 2 c. sour cream 30 2 1/2-inch sweet pastry tarts
by KitchenMagician
Makes 30 tarts. 2 c. sugar 1/2 c. cornstarch 2 T. grated lemon peel 1 c. lemon juice 3 eggs, lightly beaten 2 c. milk 1/2 c. butter, cubed 2 c. sour cream 30 2 1/2-inch sweet pastry tarts
Tarts - Cream - Blueberry Cream Cheese
by KitchenMagician
Makes 30 tarts. 1 8-oz. pkg. cream cheese, softened 1 c. powdered sugar 1 c. whipping cream, whipped 30 2 1/2-inch sweet pastry tarts shells, baked 1 1/4 c. sugar 1/2 c. cornstarch 1 c. w
by KitchenMagician
Makes 30 tarts. 1 8-oz. pkg. cream cheese, softened 1 c. powdered sugar 1 c. whipping cream, whipped 30 2 1/2-inch sweet pastry tarts shells, baked 1 1/4 c. sugar 1/2 c. cornstarch 1 c. w
Tarts - Cream - Lemon Cream Cheese
by KitchenMagician
Makes 30 tarts. 1 7 1/2-oz. pkg. lemon pie filling 1 3/4 c. boiling water 1/2 c. cold water 2 eggs 1 8-oz. pkg. cream cheese, softened 1/2 T. grated lemon rind 1 T. lemon juice 30 2 1/2-in
by KitchenMagician
Makes 30 tarts. 1 7 1/2-oz. pkg. lemon pie filling 1 3/4 c. boiling water 1/2 c. cold water 2 eggs 1 8-oz. pkg. cream cheese, softened 1/2 T. grated lemon rind 1 T. lemon juice 30 2 1/2-in
Lemon Cream Tarts
by sgre52160
Yield: 4 4-inch tarts or 1 9-inch tart For the crust: 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 1 & 1/4 cups all-purpose flour 1/4 teaspo
by sgre52160
Yield: 4 4-inch tarts or 1 9-inch tart For the crust: 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 1 & 1/4 cups all-purpose flour 1/4 teaspo
Cream Cheese Tarts
by charlene8819
Serves 24 24 oz cream cheese, softened 5 eggs 1 cup sugar 1 1/2 tsp vanilla extract 2 cup sour cream 1/2 cup sugar 1 can cherry pie filling Beat cream cheese in bowl. Add eggs, 1 at a time
by charlene8819
Serves 24 24 oz cream cheese, softened 5 eggs 1 cup sugar 1 1/2 tsp vanilla extract 2 cup sour cream 1/2 cup sugar 1 can cherry pie filling Beat cream cheese in bowl. Add eggs, 1 at a time
view more member recipes