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.