Grape & Peanut Custard Tart

Grape & Peanut Custard Tart

From: Chef Mark Cleveland & Chef Tanya Fuqua, Avanti Café, Costa Mesa, CA. This recipe was a runner-up in the Southern Peanut Growers 2012 Chefs’ Recipe Contest.

Yield: 1 tart.

1 cup peanuts, dry roasted
½ cup granulated sugar
1 Tbsp. all-purpose flour
4 oz. butter, salted
1 egg, large
3 Tbsp. dark rum
1⁄8 tsp. almond extract
1⁄4 tsp. salt

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