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Sinful Custard Tart
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Creamy custard tart with nutmeg and cinnamon topping.
Ingredients:
  • 1 (9 inch) refrigerated pie crust
  • 4 large eggs
  • 1.5 cups half-and-half
  • 0.75 cup 2% milk
  • 0.25 cup rum
  • 0.125 teaspoon salt
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cinnamon
  • 1 egg white, beaten until frothy
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Place one oven rack in the bottom position and another in the middle. Unroll the pie crust and gently fit it into a 9-inch pie plate, crimping the edges.
  • Place the pie crust in the center of the preheated oven and bake for 20 minutes.
  • Combine eggs and sugar in a large bowl and beat with an electric mixer until well combined. Add half-and-half, milk, rum, and salt, mixing on low speed until incorporated. Mix nutmeg and cinnamon together in a small bowl.
  • After baking, delicately brush the golden crust with a glossy egg white layer and continue baking for an additional 5 minutes until perfectly golden.
  • Take the crust out of the oven, then raise the temperature to 400 degrees F (200 degrees C). Gently pour the filling into the pie crust and sprinkle with the spice mixture.
  • Start by baking the pie on the bottom rack of the preheated oven for 10 minutes. Then, lower the heat to 325 degrees F (165 degrees C) and transfer the pie to the middle rack. Continue baking until the center is almost set, approximately 25 minutes. Allow the pie to cool on a rack, as it will finish cooking outside the oven.

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