Rum Custard Tart With Almond Pralines

CRUST:

Put the brown sugar, all-purpose flour, almond flour, salt, cinnamon and nutmeg in the bowl of a food processor and pulse to combine.

Add the butter and pulse until the mixture forms pea-size clumps.

Pour the mixture out into a medium size bowl. With your hands or a wooden spoon, mix in the egg yolk and water just until combined.

Turn the dough out onto a piece of plastic wrap. Fold the plastic wrap over the top of the dough to cover and pat into a disc. Refrigerate for 30 minutes.

Remove the dough from the refrigerator and place into a 10-inch fluted tart pan with a removable bottom. With floured hands, gently press the dough out to fill the pan, coming flush with the top rim of the dish. This is a very wet dough - continue to flour your hands as necessary. Refrigerate for at least 45 minutes, or freeze for 25 minutes.

Preheat oven to 375 degrees. Line the dough with aluminum foil and fill with dried beans or pie weights. Bake for 25 minutes, lift the foil and beans or pie weights out of the pan and bake for 10 minutes more. The crust should be golden and set. Let cool completely on a wire rack.

FILLING

In a medium size bowl whisk the eggs and granulated sugar with a wire whisk until lightened and slightly thickened. Whisk in the flour, cornstarch and salt until combined.

In a medium size sauce-pan heat the milk and cream until small bubbles begin to appear around the edge of the pan. Remove from heat.

Very gradually, pour about 1 cup of the hot milk and cream into the egg yolk mixture, whisking constantly. Pour the egg mixture into the sauce pan and cook over medium heat, whisking constantly, until thickened and bubbly.

Remove from heat and whisk in butter until melted, then the vanilla and rum. Pour filling into the cooled crust. Sprinkle the top with cinnamon, cover with plastic wrap and refrigerated for at least 3 hours, or overnight.

Serve with a dollop of rum-spiked whipped cream and a sprinkling of almond pralines.