Raisin Tarts with Rum Cream

Yield: 12 tarts

Ingredients

• 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% gourmet heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1/4 cup dark rum
• Fresh ground nutmeg

Instructions

1. In the work bowl of food processor fitted with steel knife blade, combine flour and salt.
2. Add pieces of butter and pulse on/off until crumb mixture forms.
3. With machine running, add milk; process for 20 to 30 seconds.
4. Shape dough into ball and chill.
5. Roll dough out on a work surface; cut into 12 (3 1/2) inch circles. Fit into muffin pan cups and chill.
6. In medium bowl, combine raisins and the 3 tablespoons rum; let stand for 20 minutes to plump raisins.
7. Stir in eggs, brown sugar, melted butter, and vanilla extract.
8. Spoon filling into prepared muffin caps.
9. Bake at 425 degrees F for 12 to 15 minutes. Cool.
10. In a large mixing bowl, beat together cream, confectioners' sugar, and the 1/4 cup rum until stiff peaks form.
11. Pipe over cooled tarts, and dust with fresh nutmeg.

Attribution

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