1 3/4 cups fine graham-cracker crumbs
1 1/3 cups sugar
1/2 cup soft butter
1 envelope unflavored gelatin
1 3/4 cups milk
4 eggs, separated
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 cup rum
2 tablespoons whisky
1 cup heavy cream, whipped
1/2 cup chopped candied fruit
Mix crumbs with 1/3 cup sugar and butter. Using back of spoon, press firmly on
bottom and sides of 8 tart pans. Bake in preheated moderate oven (350F) for 5
minutes. Chill. Sprinkle gelatin on 1/4 cup milk and let stand for 5 minutes.
Scald remaining milk in top part of double boiler over boiling water. Beat egg
yolks; blend in 1/2 cup sugar, the salt, and cornstarch; add hot milk Slowly,
stirring constantly. Return to double boiler and cook over simmering water,
stirring constantly, for 5 minutes, or until mixture coats spoon. Remove from
heat; add soaked gelatin and stir until dissolved. Chill until mixture begins to
set. Stir in rum, whisky, and grated nutmeg to taste. Beat egg whites until
stiff; gradually beat in remaining sugar; fold in custard mixture. Pour into
lined tart pans. Chill tarts until almost set; then top with remaining custard;
chill until set. Garnish with whipped cream and bits of candied fruit.
Makes 8 tarts.
Note: For crust for 9-inch pie, use 1 1/2 cups graham-cracker crumbs, 1/4 cup
sugar, and 1/3 cup butter. Use same amount of filling as for 8 tarts.