A spicy gingersnap crust, a bourbon-spiked custard filling, and a sweet fig and muscadine topping make these tartlets a medley of fall flavors.
Boozy Fig & Muscadine Tartlets
- 30 gingersnap cookies (214 grams)*, broken into pieces
- 5 tablespoons (70 grams) unsalted butter, melted
- 1⅛ teaspoons (3 grams) kosher salt, divided
- ¼ cup (31 grams) cake flour
- ½ cup (100 grams) granulated sugar
- 1½ cups (360 grams) whole milk
- 4 large egg yolks (74 grams)
- 2 tablespoons (30 grams) bourbon
- 1 tablespoon (14 grams) cold unsalted butter
- 2 teaspoons (8 grams) vanilla extract
- ½ cup (57 grams) finely diced muscadines or grapes
- 3 tablespoons (61 grams) fig preserves
- 1½ teaspoons (7.5 grams) fresh lemon juice
- 1 teaspoon minced fresh rosemary
- 2½ cups (275 grams) assorted fig wedges
- Garnish: fresh rosemary sprigs
- Preheat oven to 325°F (170°C).
- In the work bowl of a food processor, process gingersnaps until fine crumbs form. Add melted butter and ½ teaspoon (1.5 grams) salt; process until well combined. Press mixture into bottom and up sides of 8 (4-inch) removable-bottom tart pans. Place on a baking sheet.
- Bake until set, 10 to 12 minutes. Let cool completely.
- In a small saucepan, whisk together flour, sugar, and ½ teaspoon (1.5 grams) salt. Whisk in milk, egg yolks, and bourbon. Cook over medium-low heat, whisking constantly, until thickened, 4 to 5 minutes. Whisk in cold butter and vanilla until butter is melted. Transfer to a bowl. Cover with a piece of plastic wrap, pressing wrap directly onto surface of warm custard to prevent a skin from forming. Refrigerate until cold, about 3 hours.
- In a medium bowl, toss together muscadines, fig preserves, lemon juice, rosemary, and remaining ⅛ teaspoon salt until well combined. Fold in figs.
- Spoon custard into prepared tart shells, and top with muscadine-fig mixture. Serve immediately, or refrigerate for up to 2 hours. Garnish with rosemary, if desired.
MAKE AHEAD: This dessert is easily prepped up to 2 days in advance of assembly. Store cooled crusts in an airtight container, and whisk up the boozy pastry cream up to 2 days ahead. Just be sure to chill it with plastic wrap directly on the surface of the pudding.