Leftovers. Extremely useful when re-purposed correctly. In the case of these orphaned Christmas cookies, the correct re-purposing was in a cookie crust for a half-classic custard tart. The custard and my carelessness were classic, not the crust.
I crunched up the cookies (all sorts here, gingersnaps, sugar cookies, Mexican wedding cookies) with some sugar, flour, butter and pre-baked it all together in one big mess.
I proceeded to whisk the eggs a little too hard and failed to skim the cream, so my custard had odd bubbles atop it.
I also spilled the custard when I pulled it out of the oven halfway through baking time, which is why it looks like:
Clearly, I was in fine form. Who even know what I was distracted with…picking my cuticles?
After a quick cleanup, I chilled it and served it. It turned out fine, but please skim your custard and leave it be once in the oven. Things will turn out a lot prettier for you. At least I used up the leftovers, a very old and foundational pipe dream for me.
Custard Tart with Leftover Christmas Cookie Crust
An LH original, with custard adapted from The Boy Who Bakes
For the crust:
2 cups cookie crumbs (Gingersnaps work well. I processed my cookies in a food processor.)
1/4 cup flour
2 tablespoons sugar
4 tablespoons butter, melted
For the custard:
1 1/2 cups heavy cream cream
1/2 cup whole milk
2 teaspoons vanilla extract
8 large egg yolks
1/2 cup white sugar
Preheat the oven to 350 degrees. Pulse together the cookie crumbs, flour, salt and sugar in the bowl of a food processor. Add the melted butter and pulse until large clumps form. Press the crust firmly and evenly into the bottom of a 9-inch pie pan, pressing the crust up the sides of the pan. Put the pan on a rimmed baking sheet. Bake for 10-12 minutes until the crust just starts to brown. Remove from the oven, reduce oven heat to 265 degrees and let cool while you make the custard.Place the cream and milk into a medium saucepan and set over medium heat. Add the vanilla extract and bring the cream to a simmer. Place the egg yolks and the sugar into a bowl and whisk together. Pour the hot cream over the yolks, whisking constantly. Place the crust in the oven and pour in the custard. Grate or sprinkle the nutmeg generously over the entire tart and then bake for around 30-40 minutes or until set around the outside but still with a little wiggle in the middle. Allow the tart to cool fully before trimming. Serve warm or at room temperature and store in the fridge.