Toasted Coconut Custard Tart
This week’s challenge is Dorie’s Toasted Coconut Custard Tart, which called for dark rum. Now I rarely drink alcohol, but I know dark rum has a specific flavor profile compared to other types of rum or even rum extract. I’ve been debating on spending money for something I rarely use but decided since I’ve had really good rum cake in the Bahamas, maybe I could duplicate it. They don’t sell tiny bottles of dark rum, so I bought a regular bottle of Myers Dark Rum (which is the only brand of dark rum I could find).
The amount of rum used is debatable. The rum is kinda strong, so if you love rum, great. If not, you may want to scale it back to 1 Tbsp instead of 2. I left rum out of the whipped cream because the custard was strong enough. I did use coconut extract in both the custard and topping.
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