Sinful Custard Tart

  5.0 – 1 reviews  • Tarts

A creamy, silky tart with easy-to-follow instructions for making the crust and a filling that won’t get soggy. My spouse said, “Best custard pie ever!”

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8
Yield: 1 9-inch pie

Ingredients

  1. 1 (9 inch) refrigerated pie crust
  2. 4 large eggs
  3. 1 cup white sugar
  4. 1 ½ cups half-and-half
  5. ¾ cup 2% milk
  6. ¼ cup rum
  7. ⅛ teaspoon salt
  8. ½ teaspoon ground nutmeg
  9. ¼ teaspoon ground cinnamon
  10. 1 egg white, beaten until frothy

Instructions

  1. 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.
  2. Bake pie crust on the middle rack of the preheated oven for 20 minutes.
  3. 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.
  4. Remove crust from the oven and brush with egg white; bake for another 5 minutes.
  5. 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.
  6. 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.
  7. One tablespoon of real vanilla extract may be substituted for the 1/4 cup rum, if desired.

Nutrition Facts

Calories 336 kcal
Carbohydrate 39 g
Cholesterol 112 mg
Dietary Fiber 1 g
Protein 7 g
Saturated Fat 6 g
Sodium 223 mg
Sugars 26 g
Fat 16 g
Unsaturated Fat 0 g

Reviews

Bryan Williams DDS
I was not sure at all about this tart as the filling looked ‘too runny’ while baking. I gave it 5 extra minutes at the end, but not sure it was necessary. It turned out fabulous! Especially after it sat overnight (I baked it in the evening). Nutmeg is a must!

 

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