Eggnog tart

For crust:
8 tablespoons of butter (unsalted)
250 g cookies

For the filling:
2 cups milk
1 teaspoon vanilla extract (or 1 vanilla bean)
1/4 cup of sugar
2 tablespoons of cornstarch
4 egg yolks
1/2 cup whipping cream
1 tablespoon powdered gelatin
1/4 cup rum

eggs cream
Eggnog tart


Preheat the oven to 180 ° C.
Melt butter in a small saucepan, then stir in crushed cookies.
The mixture is placed in a pan with removable walls, pressing over the bottom and side of the pan (about 2-3 cm). Allow to cool until it hardens. Then remove from pan and place in oven on a baking sheet for 10-15 minutes. Let it cool in a wire rack.
Place the milk in a saucepan with the double bottom, add vanilla (if using pods) and heat until starting to boil. Then set aside 10-15 minutes.
Add sugar in three-quarters of the milk and stir until dissolved.
Mix the starch in a bowl with the yolks. Add sweetened milk and mix until smooth. Then put back into saucepan and heat over medium heat, stirring constantly, until it begins to boil and thickens. Stop the heat, add the remaining milk and vanilla (if using vanilla extract) and flip the cream in a cold bowl. Cover well to not form crust and allow to cool until it become lukewarm.
Place the rum in a small saucepan and sprinkle gelatin over it. Allow to soak for 5 minutes. Heat over low heat for 5 minutes without stir, then pour over the lukewarm cream.
Place the bowl of cream in a larger bowl filled halfway with ice water. Gently mix the cream begins to thicken up. Then remove from the bowl with ice water and stir vigorously. Add whipping cream, stirring until the cream becomes homogeneous.
Pour the cream into crust and let cool for 2-3 hours. Then grate nutmeg over.
Serve chilled.

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