Eggnog custard tart with a coconut cookie crust.
Munson's farm in Boulder, Colorado. Visit them for all your produce needs. Hurry before the sugar in the corn turns starchy!
This is the last post in my series "Thanksgiving and beyond." I had such a blast revamping these recipes and some of them will ultimately be featured in the Fall issue of an Aspen magazine. My deadline was July and boy oh boy was this a challenge. The challenge was not in the making, but in the obtaining of certain ingredients!
These recipes were passed down to me by my Grandmother and this one in particular is called a "Melktert" ( milk tart). Milk is the key ingredient followed by eggs and Fall spices. I can never leave well enough alone, of course, I had to change it. In fact I either change a few ingredients of a recipe or just create a new one, one that suits my fancy. I used eggnog instead of milk, added roasted coconut, coconut extract and the spices to the tart shell and added custard, coconut extract and the spices to the eggnog mixture. I also made a tart with half eggnog and half pumpkin puree to celebrate this vegetable which is so prevalent during the fall.
If you want to try something other than a regular pie crust, then this crust would be perfect for all your pumpkin tart needs!