Rum and Eggnog Tart
Ingredients
Serves 10
2¼ cups (560 ml) all-purpose flour
¾ cup (175 ml) icing sugar, plus extra for dusting
¼ tsp (1 ml) salt
13 tbsp (195 ml) very cold unsalted butter, cut into pieces
1 large egg, lightly beaten
grapeseed oil or cooking spray, for greasing
9 egg yolks, divided
1⅓ cups (325 ml) whipping cream
⅓ cup (75 ml) whole milk
2 tsp (10 ml) vanilla extract
¼ tsp (1 ml) ground cinnamon, plus extra for dusting
½ tsp (2.5 ml) grated fresh nutmeg, plus extra for dusting
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) spiced rum
Instructions
- In a food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt. Scatter butter over dry ingredients and pulse 8 to 10 times, until butter is coarsely cut in. Add egg and process in long pulses, about 10 seconds each, until dough comes together in large clumps. Turn dough out onto a clean surface and, very sparingly, knead dough just to incorporate any dry ingredients that may have escaped mixing. Form into a disc, wrap in plastic wrap and refrigerate for 2 hours.
- Lightly grease a 9-in (23 cm) fluted tart pan with a removable bottom with grapeseed oil or cooking spray.
- Roll out dough on a lightly floured sheet of parchment paper into a 16-in (41 cm) round, lifting and turning dough occasionally so it does not stick. Using paper as an aid, turn dough into prepared tart pan before peeling off paper. Press dough into edges and seal any cracks in dough. Trim overhang to ½-in (1.25 cm), reserving excess dough, then fold in overhang, doubling up sides. Pierce bottom of crust all over with fork. Freeze for at least 30 minutes or up to 4 hours.
- Stack excess pastry on top of itself and re-roll to about ¼-in (0.5 cm) thick. Using star-shaped cookie cutters in different sizes, cut out as many stars as possible. Place stars on a parchment-lined baking sheet and freeze for at least 15 minutes or up to 4 hours.
- Place oven rack in middle of oven and preheat to 375 F (190 C).
- Butter shiny side of a piece of aluminum foil and place it, buttered-side down, tightly against frozen crust. Place tart pan on a baking sheet and bake crust for 20 minutes. Carefully remove foil. If crust has puffed up, press it down gently with back of a spoon. Bake crust 5 to 10 minutes longer, until firm but still pale. Transfer tart pan to a wire rack and cool crust to room temperature. Leave oven on.
- While crust cools, place 1 egg yolk in a bowl and whisk until liquefied. Brush chilled pastry stars with egg yolk, then bake until firm and golden brown, about 10 to 20 minutes, depending on size of stars. Transfer to a wire rack to cool completely.
- Reduce oven temperature to 300 F (150 C).
- In a large saucepan, whisk together cream, milk, vanilla, cinnamon and nutmeg. Bring to a hard simmer over medium heat. Meanwhile, in a large, heatproof bowl, whisk together remaining 8 egg yolks and granulated sugar until lightly thickened and pale. While whisking, slowly pour hot cream mixture into egg mixture. Add rum and stir to combine. Transfer mixture to a large glass measuring cup and allow to sit for 5 minutes. Carefully skim off and discard any foam that forms on surface of custard. You should be left with about 2½ cups (625 ml).
- Place cooled tart shell, still in pan, on a baking sheet and place in oven. Carefully pour custard into tart shell until it reaches top of pastry. Bake until custard is set around edges and just set in middle, about 30 to 40 minutes. Allow tart to cool to room temperature on a wire rack while still in pan.
- When ready to serve, remove tart from tart pan, place on a serving plate and lightly dust surface with cinnamon and nutmeg, if desired. Decorate tart with pastry stars. Dust some with icing sugar, some with cinnamon and leave some plain. Tart is best served the day it is made.
Drink Pairings
Pear of Friends
Ingredients
Serves one 750 ml bottle, pre-diluted, ready to serve. Serves 5.
8.5 oz (250 ml) pear nectar
6.75 oz (200 ml) Havana Club 3-Year-Old Añejo Rum
3.7 oz (110 ml) fresh lemon juice
3 oz (90 ml) Tarragon Syrup*
3.4 oz (100 ml) Green Tea**, cooled
tarragon sprig or dried pear, for garnish
Instructions
- In a large pitcher or spouted bowl, stir together pear nectar, rum, lemon juice, Tarragon Syrup and Green Tea. Using a funnel, transfer to a 750 ml bottle and store in refrigerator. Best consumed within 2 weeks.
- To serve, measure 5 oz (150 ml) into a Collins glass and fill with cubed ice. Garnish with tarragon sprig or dried pear.
- * Combine ½ cup (125 ml) sugar and ½ cup (125 ml) water in a saucepan and simmer over low heat until fully dissolved. Remove from heat and add 5 fresh tarragon sprigs. Cover and let steep for 15 minutes. Remove or strain out tarragon and transfer to a clean, sealable container. Refrigerate for up to 2 weeks.
- ** Steep 1 tsp (5 ml) loose-leaf green tea (or 2 tea bags) in 1 cup (250 ml) boiled water for 2 minutes. Remove tea immediately and allow to cool before using.
Featuring
BLOOD & SPICE
Ingredients
Serves
2 oz (60 ml) Bacardí Spiced Rum
½ oz (15 ml) pink grapefruit juice
½ oz (15 ml) lime juice
½ oz (15 ml) grenadine
2 dashes Angostura Bitters
hibiscus flower, for garnish (optional)
red food colouring (optional)
Instructions
- In a cocktail shaker, combine all ingredients. Fill with ice and shake vigorously until well chilled. Strain into a Collins glass over cubed ice and garnish with a hibiscus flower, if using. Add a few drops of red food colouring to intensify the colour, if desired.
Featuring
Classic Daiquiri
Ingredients
Serves 1
Classically a neat cocktail, the Daiquiri can be blended with fruit; or add mint and soda water for a Mojito.
¾ oz (22 ml) fresh lime juice
1½ tsp (7 ml) superfine sugar
1½ oz (45 ml) Bacardi Superior Rum
lime peel or wheel, for garnish
Instructions
- In a cocktail shaker, combine lime juice and sugar and stir to dissolve. Add rum and cubed ice then shake vigorously. Strain neat into a chilled coupe glass and garnish with a lime peel or wheel.
Featuring
Bermuda Storm
Ingredients
Serves 1
2 oz (60 ml) Goslings Black Seal Rum, divided
1 oz (30 ml) Giffard Ginger of the Indies
1½ tsp (7 ml) peeled, freshly grated ginger
1 oz (30 ml) fresh lime juice, strained
1 oz (30 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
5 to 6 ice cubes
lime wedges or fresh mint, for garnish
Instructions
- In a blender, combine 1 oz (30 ml) rum, ginger liqueur, fresh ginger, lime juice, simple syrup and ice. Blend until smooth. Pour into a hurricane or other tall glass, top with remaining 1 oz (30 ml) rum and garnish with lime wedges or fresh mint.
Featuring
Escape de Uva
Ingredients
Serves 1
10 to 15 red grapes, plus extra for garnish
4 to 5 mint leaves, plus extra for garnish
1 oz (30 ml) Flor De Caña 5-Year-Old Rum
¾ oz (22 ml) Martini Bianco
1 oz (30 ml) lemon juice
1½ oz (45 ml) La Marca Prosecco
lemon zest, to serve
Instructions
- In a cocktail shaker, muddle grapes and mint.
- Add remaining ingredients, except Prosecco.
- Add ice, shake vigorously, then fine strain into a glass, leaving no mint or grapes in drink.
- Top with Prosecco, then garnish with a mint sprig and a couple of grapes on a cocktail pick.
- Express oil from a zest of lemon and serve.
Drink Pairings
Lighter Mojito
Ingredients
Serves 1
1 oz (30 ml) Bacardi Gran Reserva Maestro de Ron White Rum
¾ oz (22 ml) lime juice
5 drops liquid stevia
3 sprigs mint (save 1 for garnish)
3 oz (90 ml) soda water
Instructions
- In a cocktail shaker with ice cubes, combine rum, lime juice, stevia and 2 mint sprigs. Shake vigorously and fine strain into a rocks glass over ice. Top with soda and garnish with a mint sprig.
Featuring
The Andrews Sisters
Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 12-Year-Old Rum
½ oz (15 ml) Averna Amaro
½ oz (15 ml) sweet vermouth
¼ oz (7 ml) Fernet Branca
¼ oz (7 ml) brown sugar syrup (2:1 ratio with water)
¾ oz (22 ml) lime juice
2 dashes of Bittered Sling Plum & Rootbeer Bitters
mint sprig, for garnish
dehydrated lime wheel, for garnish (optional)
Instructions
- In a Collins glass over crushed ice, slowly build ingredients. Stir to combine. Fill with more crushed ice and garnish with a mint sprig.
Featuring
Canada's Punch
Ingredients
Serves 1
1½ oz (45 ml) Bumbu Rum
½ oz (15 ml) Lot no. 40 Rye Whisky
½ oz (15 ml) lemon juice
½ oz (15 ml) pineapple juice
½ oz (15 ml) Allspice Syrup *
5 oz (150 ml) strong, hot black tea
1 tsp coconut oil
2 dashes of Bittered Sling Malagasy Chocolate Bitters
dehydrated pineapple chip/lemon or orange wheel, for garnish
cinnamon stick, for garnish
Instructions
- Combine all ingredients in a coffee mug. Make sure tea is hot so that the coconut oil can fully dissolve and ingredients blend.
- * In a saucepan over low heat, combine 2 cups (500 ml) each white sugar and hot water and 15 lightly crushed allspice berries. Stir until sugar is dissolved. Simmer for 20 minutes or until you reach desired taste. Can be stored in refrigerator for up to 2 weeks in a sealed container.
Featuring
Empress
Ingredients
Serves 1
2 oz (60 ml) Ron Zacapa Solera 23 Rum
1 oz (30 ml) lemon juice
¾ oz (25 ml) Turmeric Honey*
1 oz (30 ml) aquafaba** or egg white
2 dashes of Bittered Sling Arabica Coffee Bitters
edible dried flowers, for garnish (optional)
Instructions
- Combine all ingredients in a cocktail shaker and dry shake with one ice cube to aerate aquafaba or egg white. Fill shaker with ice and hard shake. Double strain into a chilled large coupe.
- * Combine 2 cups (500 ml) honey with 1 cup (250 ml) hot water, 2 tsp (10 ml) ground turmeric and stir to combine. Can be stored in refrigerator for up to 2 weeks in a sealed container.
- ** The liquid leftover from a drained can of chickpeas.