Rum & Berry Danish Tart

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[Photo/recipe © | D -06]
~Miammmmm!-Click-for-Larger view!-

"The Danes are famous for their pastry...
...And I'm the one to show you how to make it!" ;)...MB

Serves 8

~1 cup (plus)
~2 tablespoons Flour (sifted)
~4 tablespoons Sugar

~6 tablespoons sweet butter
~2 egg yolks
~a little water

Rum Pastry Cream
~2 eggs
~2 egg yolks
~2 tablespoons cornstarch

~1/2 cup warm milk
1/4 cup DanishCruzan Rum
~1- 1/2 cups heavy cream

Berry topping
~4 oz. blueberries (or) wild strawberries!
~4 oz. raspberries (or) pitted cherries
~4 pieces ginger: crystallized (or) preserved
(sliced or chopped)
~8 whole cherries, with stalks (optional)

How to:
~Mix the flour and sugar in a bowl. Then rub in the butter until it resembles bread crumbs. Fold in the egg yolks and just enough water to bind the mixture (about 1 to 2 teaspoons). Wrap the pastry in plastic...(Keep going!) ;)
Roll out the pastry on a floured surface and use to line eight 4-inch false-bottomed tart pans. Trim the edges, then chill for 30 min... Line the pastry with foil (or parchment paper and fill with ceramic baking beans. Cook in a pre-heated oven at 400 degrees F for 10 to 15 min. until lightly browned at the edges. Remove from the oven and remove the parchment paper and baking beans.
[Photo: Distillers-Dk-06]
Beat the eggs, egg yolks, and sugar in a bowl. In another bowl, beat the cornstarch, milk, and rum, until smooth, beat in the heavy cream, then beat into the egg mixture.
Bring gently to a boil on top of stove, and then turn down the heat and cook, stirring, until thickened. Let cool. Then spoon into the pastry cases. Top with the fruit and ginger, and serve...
Tip 1: Remove from oven, top: fruit & ginger; serve heated!
Tip 2: Beverage choices: Rum on ice; or hot ginger tea!
-Content/Images: © | D -06-

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