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EGGNOG TARTS

1 3/4 cups fine graham-cracker crumbs
1 1/3 cups sugar
1/2 cup soft butter
1 envelope unflavored gelatin
1 3/4 cups milk
4 eggs, separated
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 cup rum
2 tablespoons whisky
Grated nutmeg
1 cup heavy cream, whipped
1/2 cup chopped candied fruit

Mix crumbs with 1/3 cup sugar and butter. Using back of spoon,
press firmly on bottom and sides of 8 tart pans. Bake in preheated
moderate oven (350F) for 5 minutes. Chill. Sprinkle gelatin on
1/4 cup milk and let stand for 5 minutes. Scald remaining milk in
top part of double boiler over boiling water. Beat egg yolks;
blend in 1/2 cup sugar, the salt, and cornstarch; add hot milk
slowly, stirring constantly. Return to double boiler and cook over
simmering water, stirring constantly, for 5 minutes, or until
mixture coats spoon. Remove from heat; add soaked gelatin and stir
until dissolved. Chill until mixture begins to set. Stir in rum,
whisky, and grated nutmeg to taste. Beat egg whites until stiff;
gradually beat in remaining sugar; fold in custard mixture. Pour
into lined tart pans. Chill tarts until almost set; then top with
remaining custard; chill until set. Garnish with whipped cream
and bits of candied fruit. Makes 8 tarts.

Note: For crust for 9-inch pie, use 1 1/2 cups graham-cracker
crumbs, 1/4 cup sugar, and 1/3 cup butter. Use same amount of
filling as for 8 tarts.

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