Raisin Egg Nog Tarts Recipe

Raisin Egg Nog Tarts Recipe

Raisin Egg Nog Tarts

• 3/4 cup light or dark raisins
• 4 eggs
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 cup hot water
• 1 envelope (1 tablespoon) plain gelatin
• 1/4 cup cold water
• 1/8 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1/8 teaspoon almond extract
• Baked shells for eight 4-inch pies

Method

Rinse and drain raisins. Separate eggs and beat yolks until foamy; add 1/2 cup sugar, salt and hot water. Cook, stirring over hot water until mixture coats a spoon. Soften gelatin in cold water; add to hot custard and stir until dissolved. Cool slightly. Beat egg whites until foamy; add remaining 1/2 cup of sugar gradually, and beat to stiff peak stage. Fold into cooled custard mixture. Add nutmeg, flavorings and raisins. Turn into baked individual tart shells. Chill until firm. Dust lightly with nutmeg, if desired. Makes 8 individual pies.

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Tagged: 1950 recipe, Cook, Egg white, Egg yolk, Eggnog, Heidy McCallum, McCallum Vintage Recipe Divas, Nutmeg, Raisin, retro recipe, Sugar, Tart, Teaspoon, vintage recipe