• 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!