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“Recipe from Holiday Cookies - bite sized little eggnog flavored delights.”
READY IN:
40mins
SERVES:
24
YIELD:
24 mini tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly grease 24 mini muffin cups. Combine flour, 1/3 c sugar, salt and 1/4 tsp nutmeg in a large bowl. Add butter: beat with electric mixer at medium speed until mixture resembles coarse crumbs. Mix by hand to form ball. Shape dough into 24 1 inch balls; press onto bottoms and up sides of muffin cups. Chill 15 minutes. Preheat oven to 350.
  2. Bake cups 13-15 minutes or until golden brown. Press down centers if needed. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.
  3. Beat cream and 3 Tbs sugar in a large bowl with electric mixer on high speed until soft peaks form. Add egg substitute, 1/4 tsp nutmeg and rum extract; beat until stiff peaks form. Do not overbeat. Chill until ready to serve.
  4. Just before serving, pipe or spoon about 1 1/2 Tbs of cream into cooled cups. Garnish with nutmeg.

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