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Baba au Rhum Tart Recipe

Baba au Rhum Tart

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on August 13, 2010

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    the large shell is very difficult to find. its a seasonal item at most markets. i did find them at bristol farms in ca. wish i could remember the maker of the shells.

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  • on April 21, 2008

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    crazy good

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  • on September 26, 2007

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    Rachel saved me with this when one of my other Foodtv attempts didn't quite live up to expectations. My grocer had individual sponge cake "cups" and I didn't use the liquor (kudos to whomever suggested Malibu cuz that sounds great. With the cups, I took whipped cream around the edges to make a deeper "wall". In addition to sliced strawberries (which I used my boiled egg slicer - thank you Martha!, I also made some with raspberrys & blackberries.

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  • on June 01, 2007

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    Everyone loved this dessert but wanted more rum in it. I used smaller tart shells because I could not find the large shell.
    Easy to make and delicious to eat.

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  • on May 24, 2007

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    tasty and fast

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  • on May 23, 2007

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    i love it

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  • on August 22, 2006

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    I took this to a pot luck of a small group of friends. I was to bring dessert.
    They loved it!
    They could not believe how easy it was to make.
    (I did not have rum, so I substituted Courvoisier brushed on the cake

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  • on April 13, 2006

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    I also had trouble finding the (7-ounce, 10-inch large packaged sponge cake shell. I simply used several of the small hostess individual sponge cakes and followed the recipe. Individual desserts! Everyone loved them. Thanks.

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  • on March 09, 2006

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    this was such an easy dessert to make. my husband and i really liked it. i will definitly make it again.

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  • on March 03, 2006

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    Oh boy! This recipe is dangerously close to a Sandra Lee recipe!

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