Nuts and rum tart to end the weekend well

Dessert8 people
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By Ángela

This simple puff pastry it is ideal to end a weekend with a snack and some friends. You can use instead of dehydrated fruits fresh fruit such as sliced ​​banana, strawberries, fresh figs, red fruits, kiwi, or a combination to suit the consumer. Since the icing and the maceration of the fruits contain alcohol, as always, if children are going to drink it, use water or grape juice instead of liquor. You can make a large cake or individual tartlets.

Dried fruit and rum tart

Print recipe

This puff pastry cake with nuts and rum is perfect to make during the weekend and enjoy it

Dried fruit and rum tart
  • Ángela
  • Kitchen: cuisine
  • Recipe type: dessert
  • Rations: 8
  • Total time:

Ingredients

  • 1 sheet of shortcrust pastry, thawed
  • ½ liter of milk
  • 4 yolks
  • 80 g of sugar
  • 25 g cornstarch
  • 50 g flour
  • 50 g of hazelnuts
  • 50 g almonds
  • 70 g of prunes
  • 70 g of raisins
  • 70g dried figs
  • 4 tablespoons icing sugar
  • 200 ml rum
  • 1 stick of cinnamon
  • lemon peel (only the yellow part).

Preparation

  1. Put the raisins, plums and figs in a bowl to macerate with 100 ml of rum (to cover the fruits)

  2. Stir and let rest for 30 minutes

  3. Spread the shortcrust pastry over a tart pan, raising the edges.

  4. For the pastry cream, we infuse the milk with a cinnamon stick and a little lemon peel, that is, we let the milk boil for about 10-15 minutes with these ingredients

  5. Let stand 15 minutes off the heat

  6. Mix the egg yolks with the cornstarch, sugar and flour

  7. Pour the strained milk over these ingredients and stir vigorously with a whisk so that there are no lumps.

  8. We return to the saucepan, and put it on low-medium heat, stirring continuously until it thickens.

  9. Let cool.

  10. Fill the tartlet and cover the mold with aluminum foil.

  11. We put only heat from below and bake at 180º C for 20 minutes

  12. After 15 minutes, we remove the paper

  13. After the time has elapsed, we put the plums, the figs, the raisins on top

  14. Sprinkle with hazelnuts and coarsely chopped almonds.

  15. For the glaze, we put 4 tablespoons of icing sugar, and mix with the rum to macerate the fruits and a little more if necessary (to make it thick)

  16. Paint the cake with a brush and let the glaze crystallize

  17. Ready to eat.

Image: zencancook


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