Golden Nordic Rum & Almond Christmas Tarts

What Makes This Special

These Golden Nordic Rum & Almond Christmas Tarts are a fusion of classic Scandinavian flavors—rye, almond, and warming spices—elevated with a silken rum custard and a festive golden glaze. Meticulous technique creates crisp, sturdy shells ideal for Game Day portability, while their sparkle and rich flavor capture holiday cheer and decadence.

Ingredients

Nordic tarts often feature rye or almond in the base, and here both add depth and authenticity. The custard is infused with dark rum and seasonal spices, then finished with a gold-tinted apricot glaze to shimmer at your party.

For the Rye-Almond Tart Shells

• Rye flour (240g): Adds nutty, aromatic complexity and a traditional Nordic backbone.
• Ground almonds (60g): Lends tenderness and richness.
• Caster sugar (40g): Sweetens and helps crisp the crust.
• Butter (180g, cold): For flakiness and flavor.
• Egg yolk (1): Binds and enriches.
• Ice water (40ml): Just enough to bring the dough together.
• Vanilla paste (1/2 tsp): Hints of warmth, rounding out the flavors.
• Salt (1/2 tsp): Balances sweetness and heightens flavor.

For the Spiced Rum Custard

• Whole milk (350ml) & double cream (100ml): For a luxurious, creamy custard.
• Caster sugar (90g): Sweetens and helps set the custard.
• Egg yolks (4): The key to richness and silkiness.
• Cornflour (30g): Ensures a sliceable, portable custard.
• Cardamom, cinnamon, cloves: Signature Nordic winter spices.
• Dark rum (30ml): Warming, festive depth.
• Butter (40g): Gloss and flavor.

For the Gold Glaze & Decorations

• Apricot jam (100g) & water (1 tbsp): Classic French-style tart glaze.
• Gold gelatine sheet (2g) or powder (1/2 tsp): Sets the glaze with a jewel-like finish.
• Edible gold leaf & shimmer dust: Radiant, party-ready sparkle.
• Toasted chopped almonds: Crunchy contrast.

Instructions

Step 1: Make the Rye-Almond Tart Shells

1. In the bowl of a stand mixer, combine rye flour, ground almonds, sugar, and salt. Add cold butter and mix on low until the mixture resembles coarse breadcrumbs (about 2 minutes). This ensures a flaky, tender base.
2. In a small bowl, whisk together egg yolk, vanilla paste, and ice-cold water. Add to the flour mixture and mix just until a dough forms. Do not overmix—this keeps the shells crisp.
3. Turn out onto plastic wrap, form into a disk, wrap, and chill for at least 1 hour.
4. Roll dough between two sheets of parchment to 3mm thick. Use an 8cm cutter to stamp rounds, then line each tartlet tin cavity, gently pressing into edges. Trim excess. Chill tins with dough another 20 minutes for sharp edges.
5. Preheat oven to 180°C (fan-assisted). Prick shell bases with a fork. Line each with parchment and fill with baking beans. Blind bake for 13 minutes, remove the beans, then bake 6-8 minutes more until golden and crisp. Cool in tin.

Step 2: Prepare the Spiced Rum Custard

1. In a saucepan, heat milk, cream, and half the sugar to just below simmering, stirring to dissolve sugar. The pre-warming lends smoothness and helps infuse spice.
2. Meanwhile, whisk yolks, remaining sugar, cornflour, cardamom, cinnamon, and cloves in a bowl until pale. This aerates for a silkier custard.
3. Gradually pour hot milk mixture over yolks, whisking constantly. Return all to the pan over medium heat, whisking until thickened (about 2-3 minutes). Custard should be thick enough to coat a spatula.
4. Off the heat, whisk in rum and butter until fully incorporated.
5. Strain custard through a fine sieve into a clean bowl for ultimate smoothness. Press plastic wrap directly onto surface and chill 1 hour.

Step 3: Fill and Set the Tarts

1. Pipe or spoon custard evenly into cooled shells, smoothing tops with an offset spatula. Refrigerate tarts uncovered at least 1 hour to set (crucial for portability).

Step 4: Make and Apply the Golden Glaze

1. Soak gelatine in cold water 5 minutes. In a small pan, heat apricot jam and 1 tbsp water to melt, then strain to remove solids.
2. Squeeze out gelatine and whisk into warm jam until fully dissolved. Cool until just slightly warm and syrupy.
3. Brush a thin, even layer over each tart, letting excess drip off on a rack. Optional: Dust lightly with edible gold shimmer or lay flecks of gold leaf on each tart.
4. Sprinkle a pinch of toasted chopped almonds on one edge for texture and contrast.

Step 5: Serve

Arrange tarts on a gold or festive platter for Game Day. Their size and stable filling make them perfectly portable for sharing and snacking.

Pro Tips

• Chill everything well: Cold dough means crisp, defined shells. Cold custard means clean slices and great portability.
• Blind bake thoroughly: This prevents soggy bottoms—essential for a custard-filled tart.
• Use a piping bag for neatness: Especially with thick custards, piping ensures even filling and fewer air bubbles.

Troubleshooting

Shells shrinking in the oven? Proper chilling and gentle pressing when lining tins are key—don’t stretch dough.

Custard too runny? Ensure you cook it until thick and allow ample chill time; using cornflour helps with stability.

Glaze cloudy or sticky? Be sure jam is strained and gelatine fully dissolved before brushing on tarts.

Variations

• Chocolate-Rum Version: Add 50g finely chopped dark chocolate to the hot custard before whisking in butter and rum.
• Orange-Spice: Replace half the rum with Cointreau and add zest of 1 orange to the custard for citrus brightness.
• Hazelnut Shells: Swap ground almonds for equal weight hazelnuts for a deeper, toasty flavor.

Storage

Store finished tarts in an airtight container in the fridge for up to 3 days. Tart shells can be baked and frozen for up to 1 month (thaw before filling). Glaze just before serving for best shine.

These golden Nordic tarts will dazzle your guests and bring festive, sophisticated flair to your Game Day spread—enjoy the process and the applause!