Sinful Custard Tart

A rich, smooth tart with an easy-to-make filling and instructions on how to turn out a crust that doesn't get soggy. "Best custard pie ever!" according to my husband.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 336 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon ground nutmeg
• ⅛ teaspoon salt
• 4 large eggs
• ¼ teaspoon ground cinnamon
• ¼ cup rum
• 1 (9 inch) refrigerated pie crust
• 1 ½ cups half-and-half
• ¾ cup 2% milk
• 1 egg white, beaten until frothy

Recipe Instructions

Step 1

Position 1 oven rack in the bottom of the oven and 1 in the middle. Preheat the oven to 350 degrees F (175 degrees C). Unroll pie crust and place in a 9-inch pie plate, crimping the edge.

Step 2

Bake pie crust on the middle rack of the preheated oven for 20 minutes.

Step 3

While the crust is baking, combine eggs and sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Add half-and-half, milk, rum, and salt; mix on low until incorporated. Mix nutmeg and cinnamon together in a small bowl.

Step 4

Remove crust from the oven and brush with egg white; bake for another 5 minutes.

Step 5

Remove crust from the oven; increase temperature to 400 degrees F (200 degrees C). Carefully pour filling into the pie crust. Sprinkle with spice mixture.

Step 6

Bake on the bottom rack of the preheated oven for 10 minutes. Reduce the heat to 325 degrees F (165 degrees C). Move the pie to the middle rack and bake until the middle of the pie is almost set, about 25 minutes. Place on a cooling rack; it will continue to cook after it's taken out of the oven.