Shaman

Coconut rum tarts

As part of the Spirited Cuisine series, rum was the anointed successor to scotch. I have fond memories of eating rum tarts from a hole in the wall bakery in India. When Cindy suggested rum as the ingredient, I knew what I was going to whip up. Check out Cindy’s post on all things Rum, along with a recipe for Mai Tai.

Ingredients

• Jello coconut cream ready pudding mix
• Two cups milk
• One cup Myers’s dark rum (Any dark rum will do)
• A teaspoon of butter
• A teaspoon of crushed walnut pieces
• A teaspoon of sugar
• A pack of graham cracker mini pie shells

Start by boiling the milk.

Once the milk comes to a boil, reduce the heat to medium. Slowly blend in the coconut cream pudding powder into the milk, stirring as you pour the pudding mix. Once the powder is fully blended, remove the pan from the heat. As the pudding begins to cool down, gradually add half a cup of dark rum, stirring constantly, till the rum is completely blended with the pudding.

Let the pudding completely cool down. Pour the cooled pudding into the graham cracker pie crusts and chill for an hour.

In a small saucepan, toast the walnuts on medium heat.

Then, add the butter and the sugar to the sauce pan on medium heat. Once the butter is fully melted, add the remaining half cup of rum and stir the mixture well.

Once the alcohol has evaporated, remove the reduction from the heat and cool the mixture. Once the reduction reaches room temperature, spoon the reduction on top of the rum tarts. Serve chilled.