John Myers
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Eggnog Tartlets & Orange Parfait
The perfect eggnog tartlets & orange parfait recipe with a picture and simple step-by-step instructions.
Eggnog tart
- 150 g Margarine
- 150 g Powdered sugar
- 6 Pc. Egg yolk
- 100 g Food starch
- 4 tsp Baking powder
- 4 tbsp Rum
- 200 g Chocolate shavings
- 200 g Ground hazelnuts
- 6 Pc. Protein
- 5 tsp Apricot jam
- 300 ml Advocaat
- 4 Pc. Gelatin sheet
- 5 tsp Chopped pistachio nuts
Orange parfait
- 3 Pc. Egg yolk
- 150 g Powdered sugar
- 2 Pc. Oranges
- Lemon juice
- 2 tbsp Orange liqueur
- 200 g Cream
Eggnog tart
- For the cake, stir the margarine, powdered sugar and egg yolks together until frothy. Gradually stir in the cornstarch with the baking powder. Then mix in the rum, chocolate shavings and ground hazelnuts.
- Beat the egg white with a pinch of salt. Stir the first half into the dough mixture and then gently fold in the second half. Pour the mixture into a springform pan and bake in a preheated oven at 175 degrees for about 45 minutes.
- After cooling, cut the biscuit base lengthways in the middle and cut out small round tartlets from the base. Leave the cookie rings on. Brush the biscuit bases with a teaspoon of apricot jam each.
- Mix the egg liqueur with 4 sheets of gelatine dissolved in cold water, let it thicken a little and then pour over the tartlets. Let it set in the refrigerator. Remove the rings before serving. Finally, sprinkle the finely chopped pistachio nuts over the tartlets.
Orange parfait
- In a bowl, beat the egg yolks with the powdered sugar until frothy. Wash one orange under hot water and finely rub the peel. Squeeze both oranges.
- Remove 150 ml of orange juice, mix with a little lemon juice and the orange liqueur and stir into the egg yolk mixture with the grated orange peel.
- Finally whip the cream until stiff and fold in. Pour the orange cream into dessert bowls and place in the freezer for 4 to 6 hours.
- Remove the bowls from the freezer 10-15 minutes before serving.
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