Description
This Eggnog Crème Tart brings a smooth, custardy texture and deep creaminess of eggnog into a stunning holiday centerpiece.
Ingredients
Scale
- FOR THE TART SHELL:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 1–2 tablespoons ice-cold water
- Pinch of salt
- FOR THE EGGNOG CRÈME FILLING:
- 2 cups whole milk
- ½ cup heavy cream
- 4 large egg yolks
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 tablespoon dark rum or bourbon (optional)
- FOR THE CARAMEL SHARDS:
- 1 cup granulated sugar
- ¼ cup water
- A few drops of lemon juice
Instructions
- MAKE THE TART SHELL: In a large bowl, combine flour, sugar, and salt. Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs.
- ADD YOLK AND WATER: Stir in the egg yolk and one tablespoon of ice-cold water. Gently knead the mixture just until it forms a dough, adding a bit more water if needed. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- ROLL AND LINE PAN: Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Press it into the pan, trim the edges, and prick the bottom with a fork.
- BLIND BAKE: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10–12 minutes or until golden brown. Let cool completely.
- MAKE THE EGGNOG CRÈME FILLING: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and flour until smooth. Gradually whisk in the milk and cream, ensuring no lumps remain.
- COOK CUSTARD: Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and begins to bubble—about 5–7 minutes. Remove from heat.
- FLAVOR THE CUSTARD: Stir in the vanilla extract, nutmeg, cinnamon, and optional rum or bourbon. For a smoother texture, strain the mixture through a fine mesh sieve.
- FILL AND CHILL: Pour the warm custard into the cooled tart shell. Smooth the top, then refrigerate for at least 4 hours or until fully set.
- MAKE THE CARAMEL SHARDS: Line a baking sheet with parchment paper. In a small saucepan, combine sugar, water, and a few drops of lemon juice. Cook over medium heat until sugar dissolves, then increase to medium-high and cook without stirring until it turns a deep amber color.
- FORM SHARDS: Immediately pour the caramel onto the prepared parchment and tilt the pan to spread it thinly. Let cool completely, then break into shards using your hands or the back of a spoon.
- ASSEMBLE AND SERVE: Just before serving, decorate the top of the chilled tart with caramel shards. Serve cold or at room temperature.
Notes
- This tart can be made a day in advance.
- Store any leftovers in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 409
- Sugar: 30 grams
- Sodium: 90 mg
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 54 grams
- Fiber: 1 gram
- Protein: 7 grams
- Cholesterol: 180 mg