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Easy delicious velvety eggnog custard cozied up in a cookie crust for a delicious holiday dessert you’ll crave year round!
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Eggnog Custard Tart
Eggnog Tart is a delightful dessert that captures the essence of the holiday season in a creamy and festive form. This tart is a perfect marriage of two beloved holiday classics: eggnog and pie. It combines the rich, spiced, and slightly boozy flavors of traditional eggnog with the indulgent creaminess of a custard-based pie.
The star of this dessert is undoubtedly the eggnog custard filling. It’s made with egg yolks, eggnog, sugar, and a hint of nutmeg, creating a silky and velvety texture that’s both comforting and luxurious. The custard is gently infused with the warm spices and the unmistakable aroma of nutmeg, making each bite a nostalgic nod to holiday gatherings.
The crust of an Eggnog Tart is often crafted from graham gingersnap cookie crumbs, which provide a sweet and spiced contrast to the custard. This combination of flavors and textures is a true treat for the senses. When served chilled and garnished with a sprinkle of nutmeg or a dollop of whipped cream, Eggnog Tart becomes a festive and visually appealing dessert that’s perfect for holiday celebrations.
Eggnog Tart embodies the spirit of togetherness and warmth that the holiday season represents. Whether enjoyed as the grand finale to a festive feast or as a comforting indulgence on a cozy winter evening, this dessert is sure to bring smiles and capture the magic of the holidays in each delicious bite.
How To Make Eggnog Tart
To make this recipe you will need the following ingredients:
Crust:
- Graham Gingersnap Cookie Crumbs (2 cups): These cookie crumbs form the base of the tart crust. They provide a sweet, spiced, and slightly crunchy foundation for the creamy filling.
- Granulated Sugar (2 tablespoons): Sugar sweetens the crust, making it a delicious contrast to the creamy eggnog custard.
- Unsalted Butter (6 tablespoons, melted): Melted butter binds the cookie crumbs together, creating a cohesive and buttery crust that holds its shape when sliced.
Eggnog Custard Filling: 4. Egg Yolks (4 large, room temperature): Egg yolks act as a thickening agent and provide a rich and creamy texture to the custard filling.
- Eggnog (2 cups): Eggnog is the star ingredient, infusing the tart with its characteristic flavor of nutmeg, vanilla, and a hint of spice. It also contributes to the custard’s creaminess.
- All-Purpose Flour (1/3 cup): Flour helps thicken the custard, giving it a smooth and consistent texture.
- Granulated Sugar (1/3 cup): Sugar sweetens the custard, balancing the flavors and enhancing the eggnog’s natural sweetness.
- Nutmeg (1/2 teaspoon): Nutmeg is a key spice in eggnog and adds warm, aromatic notes to the custard.
- Pinch of Salt: A pinch of salt enhances the overall flavor profile, bringing out the sweetness and spices in the custard.
- Rum Flavoring (1 teaspoon) or Spiced Rum (2 tablespoons): Rum flavoring or spiced rum adds a delightful boozy note that complements the eggnog flavor. It’s optional but traditional in eggnog recipes.
- Vanilla Extract (1 teaspoon): Vanilla extract adds depth and warmth to the custard, enhancing the overall aroma and flavor.
- Unsalted Butter (1/4 cup, room temperature): Butter enriches the custard, providing a smooth and velvety consistency.
After you’ve gathered your ingredients, we will use the following process:
- Preheat oven to 350°F.
- Pulse about 20 Gingersnap Cookies in a food processor, or smash in a sealed plastic bag until crumbs. Measure 2 cups of crumbs.
- In a medium size bowl stir together the Graham Cracker crumbs, Sugar and Butter. Mix until all the crumbs are moist.
4. Press the mixture into the bottom and up the sides of an un-greased 9-inch fluted tart pan with a removeable base. A spoon and measuring cup work well. Bake for 10 minutes. Remove from oven and allow to cool.
Eggnog Custard Filling
- In a small bowl, whisk the Egg Yolks until smooth. Set aside.
- Heat the Eggnog in the microwave (or stovetop) until almost boiling.
- In a large saucepan, combine the Flour, Sugar, Nutmeg, and Salt. Pour in 1/2 cup Eggnog and mix together, ensuring there are no clumps in the corner of the pan.
- Over medium-low heat, bring to a low boil, whisking constantly. When the mixture begins to thicken, add the remaining Eggnog a half cup at a time, allowing it to thicken each time, until fully incorporated. Remove from heat.
- Using a large spoon, drizzle about 1/2 cup of the filling into the beaten Egg Yolks, whisking constantly until fully combined and smooth.
- Pour the egg mixture back into the filling pot and cook on medium-low heat for an additional 2-3 minutes, or until the filling thickens to a custard consistency.
- Remove from heat and stir in the Rum Flavoring, Vanilla and Butter, until smooth.
- For a smoother consistency, pour the custard through a fine mesh strainer to remove any lumps. This is optional.
- Allow the filling to cool, stirring occasionally, before pouring into cooled tart shell. Cover and chill in the fridge to let the filling set. If you’re in a hurry, chill in freezer for an hour, then in the fridge.
- Decorate with gingerbread cookies, sugared cranberries, rosemary, or other Christmas decorations as desired. Slice and serve!
Tips And Tricks For Perfect Eggnog Tart
For the Crust:
Mix Thoroughly: When combining the graham gingersnap cookie crumbs, granulated sugar, and melted butter for the crust, make sure the mixture is well-mixed and evenly moistened. This will help the crust hold together.
Press Firmly: Press the crust mixture firmly and evenly into the tart pan to create a compact and stable base. Use the back of a measuring cup or a flat-bottomed glass to help with this.
Chill the Crust: After pressing the crust into the tart pan, refrigerate it for about 30 minutes before baking. This helps the crust set and hold its shape during baking.
Blind Bake: To prevent a soggy crust, blind bake it. Line the crust with parchment paper and fill it with pie weights or dry beans before baking. This will help the crust maintain its structure.
For the Eggnog Custard Filling:
Temper the Eggs: When combining the egg yolks with the eggnog mixture, be sure to temper the eggs. This means gradually adding a small amount of the warm eggnog mixture to the egg yolks while whisking vigorously. This prevents the eggs from curdling when added to the hot liquid.
Strain the Custard: After cooking the custard, strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg. This ensures a silky-smooth texture in the filling.
Avoid Overbaking: The custard should be just set when removed from the oven. It may have a slight jiggle in the center, but it will continue to firm up as it cools. Overbaking can lead to a dry and crumbly texture.
Cool Gradually: Allow the Eggnog Tart to cool gradually. Start by cooling it on a wire rack for about 30 minutes at room temperature, then refrigerate it to fully set. This gradual cooling helps prevent cracks in the custard.
For Serving and Presentation:
Garnish Creatively: When serving, garnish the Eggnog Tart with festive decorations. Consider grated nutmeg, whipped cream, or a sprinkle of cinnamon for a beautiful finishing touch.
Chill Before Slicing: For clean and precise slices, refrigerate the tart for at least a few hours or overnight before serving. This allows the custard to fully set.
Use a Sharp Knife: When slicing the tart, use a sharp knife dipped in hot water to achieve clean and neat slices.
FAQs
Yes, you can use store-bought graham cracker crumbs if you prefer a simpler crust. You would typically mix the crumbs with melted butter and sugar, just as you would with the cookie crumbs.
If you prefer a non-alcoholic version or don’t have rum flavoring, you can omit it altogether or replace it with a small amount of vanilla extract for added flavor.
Yes, you can make the Eggnog Tart ahead of time. It’s often even better when made a day in advance. Keep it refrigerated until you’re ready to serve.
Store any leftover Eggnog Tart in the refrigerator, covered with plastic wrap or foil to prevent it from drying out. It should be consumed within a few days for the best quality.
While it’s possible to freeze Eggnog Tart, custard-based desserts may undergo textural changes when frozen and thawed. If you do freeze it, be sure to wrap it tightly to prevent freezer burn. Thaw it in the refrigerator before serving.
You can garnish Eggnog Tart with various toppings, including whipped cream, grated nutmeg, cinnamon, or even a drizzle of caramel or butterscotch sauce for extra richness and flavor.
Yes, you can make individual mini Eggnog Tarts using mini tart pans or even muffin tins. Adjust the baking time accordingly since smaller tarts may cook faster.
Straining the custard filling is not absolutely necessary, but it helps ensure a smooth and lump-free texture in the filling. It’s a good practice for a more refined final product.
Yes, you can experiment with different cookies for the crust, such as regular graham crackers or shortbread cookies, to achieve different flavor profiles.
The main difference between Eggnog Tart and traditional eggnog pie is the crust. Eggnog Tart typically features a graham cracker or cookie crust, whereas eggnog pie often has a pastry crust. The filling ingredients, such as eggnog, eggs, sugar, and spices, are similar in both desserts.
What to Serve With Eggnog Tart
Whipped Cream: A dollop of freshly whipped cream is a classic and light topping that adds a touch of creaminess and contrast to the richness of the tart.
Fresh Berries: Serve the Eggnog Tart with a side of fresh berries, such as strawberries, raspberries, or blueberries. The tartness of the berries balances the sweetness of the tart.
Chocolate Sauce: Drizzle a luscious chocolate sauce over the tart for a decadent twist. The combination of chocolate and eggnog flavors is heavenly.
Caramel Sauce: Warm caramel sauce pairs beautifully with the eggnog tart, adding a rich and buttery sweetness.
Fruit Compote: Prepare a fruit compote, such as a spiced apple or pear compote, to serve alongside the tart. The fruity and spiced notes complement the eggnog flavor.
Dusting of Cinnamon or Nutmeg: Sprinkle a pinch of ground cinnamon or nutmeg over the tart just before serving to enhance the festive eggnog flavor.
Coffee or Tea: Serve the Eggnog Tart with a cup of freshly brewed coffee or a comforting cup of tea, such as chai or spiced herbal tea.
Vanilla Ice Cream: A scoop of high-quality vanilla ice cream adds a creamy and cold contrast to the tart, making it a delightful dessert duo.
Mint Leaves: Garnish the plate with a few fresh mint leaves for a pop of color and a hint of herbal freshness.
Nuts: Chopped toasted nuts, such as pecans or walnuts, provide a satisfying crunch and nutty flavor that complements the creamy custard.
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Eggnog Tart
Equipment
Ingredients
For the Crust
- 2 cups Graham Gingersnap Cookie crumbs
- 2 tbsp granulated Sugar
- 6 tbsp unsalted Butter, melted
Eggnog Custard Filling
- 4 large Egg Yolks, room temperature
- 2 cups Eggnog
- ⅓ cup all-purpose Flour
- ⅓ cup granulated Sugar
- ½ tsp Nutmeg
- ⅛ tsp Salt
- 1 tsp Rum Flavoring, or 2 tablespoons spiced Rum
- 1 tsp Vanilla extract
- ¼ cup unsalted butter, room temperature
Instructions
- Preheat oven to 350°F.
- Pulse about 20 Gingersnap Cookies in a food processor, or smash in a sealed plastic bag until crumbs. Measure 2 cups of crumbs.
- In a medium size bowl stir together the Graham Cracker crumbs, Sugar and Butter. Mix until all the crumbs are moist.
- Press the mixture into the bottom and up the sides of an un-greased 9-inch fluted tart pan with a removeable base. A spoon and measuring cup work well. Bake for 10 minutes. Remove from oven and allow to cool.
Make the Eggnog Custard Filling:
- In a small bowl, whisk the Egg Yolks until smooth. Set aside.
- Heat the Eggnog in the microwave (or stovetop) until almost boiling.
- In a large saucepan, combine the Flour, Sugar, Nutmeg, and Salt. Pour in 1/2 cup Eggnog and mix together, ensuring there are no clumps in the corner of the pan.
- Over medium-low heat, bring to a low boil, whisking constantly. When the mixture begins to thicken, add the remaining Eggnog a half cup at a time, allowing it to thicken each time, until fully incorporated. Remove from heat.
- Using a large spoon, drizzle about 1/2 cup of the filling into the beaten Egg Yolks, whisking constantly until fully combined and smooth.
- Pour the egg mixture back into the filling pot and cook on medium-low heat for an additional 2-3 minutes, or until the filling thickens to a custard consistency.
- Remove from heat and stir in the Rum Flavoring, Vanilla and Butter, until smooth.
- For a smoother consistency, pour the custard through a fine mesh strainer to remove any lumps. This is optional.
- Allow the filling to cool, stirring occasionally, before pouring into cooled tart shell. Cover and chill in the fridge to let the filling set. If you’re in a hurry, chill in freezer for an hour, then in the fridge until firm.
- Decorate with gingerbread cookies, sugared cranberries, rosemary, or other Christmas decorations as desired. Slice and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
