Drumstick Custard Tart

Drumstick Custard Tart

This recipe is number twelve, the last of our holiday desserts inspired by the classic tune “Twelve Days of Christmas.” Admit it, we all love the ice cream drumstick. Our twelve drummers drumming recipe elevates that blast-from-the-past favorite in this Drumstick Custard Tart. Find all twelve recipes in our Holiday 2016 issue.

Drumstick Custard Tart
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Custard
  1. 2 cups whole milk
  2. 6 large egg yolks
  3. ⅓ cup (67 grams) granulated sugar
  4. ¼ cup (32 grams) cornstarch
  5. 1 vanilla bean, split lengthwise, seeds scraped and reserved
  6. ¼ teaspoon (0.75 grams) kosher salt
Crust
  1. 1½ cups (160 grams) crushed waffle cones
  2. ¼ cup (55 grams) firmly packed light brown sugar
  3. ¼ cup (57 grams) unsalted butter, melted
  4. ½ teaspoon (1.5 grams) kosher salt
Topping
  1. 1 (3.5-ounce) bar 72% cacao chocolate, chopped
  2. ½ cup heavy whipping cream
  3. 2 large waffle cones, broken into large pieces
  4. ¼ cup (57 grams) dry roasted salted peanuts, chopped
Instructions
  1. For custard: In a 3½-quart saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Add vanilla bean and reserved seeds and salt. Cook over medium-low heat, whisking constantly, until custard simmers and thickens, 8 to 10 minutes. Remove from heat; discard vanilla bean. Transfer to a bowl, and press a sheet of plastic wrap directly onto surface of custard. Refrigerate until cold, about 4 hours.
  2. Preheat oven to 350° F. Spray a 14x4-inch tart pan with baking spray with flour.
  3. For crust: In a medium bowl, stir together crushed cones, brown sugar, melted butter, and salt. Press mixture into bottom and up sides of prepared pan.
  4. Bake until golden brown, 8 to 10 minutes. Let cool completely.
  5. For topping: Place chocolate in a small bowl. In a small saucepan, heat cream over medium-high heat until bubbling. Pour hot cream over chocolate (do not stir). Cover and let stand for 5 minutes. Whisk until smooth. Dip cone pieces halfway in chocolate, and place on a sheet of wax paper to let set. Pour remaining chocolate into prepared crust. Refrigerate until set. Pour custard over chocolate. Top with peanuts and waffle cone pieces.
Bake from Scratch https://www.bakefromscratch.com/

1 COMMENT

  1. I had way too much custard to fit in pan. Nest time I will crush wafers finer and make a thinner crust. Hopefully that will fit more filling. Flavors are spot on.

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