Category
Desserts
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Menu
#97
Ingredients
-
10-12oz ginger snaps, broken into pieces
-
1 stick unsalted butter, cut into cubes
-
6oz sliced almonds
-
4 eggs
-
¾c light corn syrup
-
¼c honey
-
½c sugar
-
1T rum
-
1t pure vanilla extract
-
Dash of salt
Directions
Process the cookie pieces and butter together in the food processor, fitted with steel blade, until the crumbs begin to soften.
Press the cook crumble into a 9-inch tart pan, along the sides and bottom.
Sprinkle almonds evenly over the crust.
In a medium bowl, beat together eggs, corn syrup and honey until it is pale in color.
Mix in the sugar, rum, vanilla extract, and salt.
Pour the mixture over the almonds and place the pan on a 1-inch rack.
Bake at 350ºF for 5 minutes.
Tent the tart with foil and continue baking for 40 minutes.
Remove the foil tent and continue to bake at 350ºF for an additional 15 minutes.
