This Eggnog Tart steals the show with its buttery shortbread crust and creamy, spiced eggnog custard. Festive and indulgent, it’s the perfect addition to your holiday lineup, ready to outshine every other dessert on the table. Sprinkle on some nutmeg, and you’ve got a slice of holiday magic that’s as delicious as it is classy.

A slice of an eggnog tart next to a poinsettia.

Here is Why This Eggnog Custard Tart Recipe Works

Festive flavors in every bite: Eggnog and nutmeg team up to bring you the ultimate holiday vibe, no extra decorations required.

Shortbread crust perfection: Buttery, tender, and easy to press into the pan, because rolling dough is overrated.

Smooth and creamy filling: Straining the custard ensures a silky texture that feels like a holiday hug in tart form.

Make-ahead friendly: Chill it in the fridge, and it’s ready to wow your guests (or just you, no judgment).

You might also want to try our Holiday Eggnog drink.

A slice of an eggnog cream tart next to a platter with a whole tart.

The Ingredients

Pantry: Powdered sugar, all-purpose flour, cornstarch, sugar, vanilla extract.
Fridge: Heavy cream, butter, eggnog, eggs.
Spices and Seasonings: Salt, nutmeg.
Alcohol or Extracts: Rum or rum extract.

We used the same shortbread crust that we used in our Chocolate Mint Tart, but if you prefer, you can use a store-bought pastry dough.

Variations

Rum Raisin Custard Tart: Add ½ cup of rum-soaked raisins to the custard before baking.

Orange Cardamom Eggnog Custard Tart: Add 1 teaspoon of freshly grated orange zest and a pinch of ground cardamom to the custard.

Chocolate Spiced Custard Pie: Stir ¼ cup of melted dark chocolate into the custard mixture and add a pinch of cinnamon.

Adding the flour to the mixture to make the crust.

Tips for Success

Press the edges of the crust tightly where the bottom meets the sides to prevent leaks while baking.
Freezing the pastry before baking helps it hold its shape and avoid shrinking.
Blind baking with pie weights ensures the pastry stays flat and even.
Running the filling through a fine-mesh strainer removes any bits of cooked egg for a silky smooth texture.
A parchment-lined baking sheet catches any potential spills and makes cleanup a breeze.
The tart is done when the center is just slightly jiggly; it will set fully as it cools.
Refrigerate the tart for at least two hours before serving.

Beating the eggs with sugar in a mixing bowl.

Pouring eggnog into the custard mixture.

Storage

Refrigerating: Cover the tart with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3 days.

Freezing: To freeze, let the tart cool completely, then wrap it tightly in plastic wrap and a layer of aluminum foil. Store it in the freezer for up to 3 months. For best results, freeze the tart without any whipped cream garnish.

Pouring the eggnog custard into the par baked crust.

Spiced Eggnog Pastry

This Eggnog Tart brings the holiday drama with its buttery pastry and velvety custard. It’s festive, fancy, and just indulgent enough to make you the hero of dessert time.

An eggnog custard tart on a serving platter with one slice removed.

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Eggnog Tart

This Eggnog Tart transforms the classic custard pie into a treat for the holidays. Rich and creamy with that eggnog flavor and fresh grated nutmeg on top.

4.67 from 6 votes

Print Pin Save

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: Servings

Calories: 401kcal

Author: Pat Nyswonger

Ingredients

For the Shortbread Crust:

½ cup powdered sugar (60 grams)
1 teaspoon vanilla
2 egg yolks whisked lightly with a fork
2 tablespoons heavy cream
¼ teaspoon salt
½ cup butter melted and cooled (113 grams)
2 cups all-purpose flour (240 grams)
1 tablespoon cornstarch

For the Eggnog Custard:

4 whole large eggs
2 large egg yolks
⅓ cup tablespoons sugar
3 cups eggnog store bought
½ teaspoon salt
1 teaspoon vanilla
3 tablespoons rum or 2 teaspoons rum extract (optional)
Nutmeg gratings for garnish

Instructions

For the Shortbread Crust:

Lightly coat an 11-inch, removable bottom tart pan and set aside.
In a medium-size bowl, using a spatula or wooden spoon, mix the powdered sugar, vanilla, egg yolks, cream and salt.
Add the cooled butter and mix to a smooth consistency. Then add the flour and cornstarch and stir until the dough forms a smooth ball.
Press about ½ to ⅔ of the dough up and around the edge of the prepared tart pan. With the remaining dough make a flat disc and place in the center-bottom of the pan.
With your hands and your fingers, press the dough over the entire tart bottom and pinching and sealing as it meets with the edge. Smooth the crust with the flat bottom of a measuring cup or flat-bottomed glass.
Prick the pastry with a fork, place on a baking sheet and transfer to the freezer for 30 minutes.
Preheat the oven to 350F.
Remove the pastry from the freezer, spray a piece of aluminum foil with non-stick spray and press the sprayed side of the foil against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.
Bake for 30 minutes. Transfer from the oven and remove the pie weights, let the tart shell cool on a wire rack before filling with the custard.

For the Eggnog Custard:

Reduce the oven to 325°F
Beat the eggs, egg yolks and sugar together with an electric mixer until well combined. Add the eggnog, salt, vanilla, rum or rum extract and vanilla. Beat on low speed until well blended.
Set a fine-mesh strainer over a large bowl and pour the mixture through to stain out any egg residue.
Set the cooled tart pastry on a baking sheet lined with parchment paper and pour the strained eggnog mixture into the crust. Grate nutmeg over the top and transfer to the middle of the oven.
Bake the tart until the filling is set but still jiggles slightly in the center, 55 to 60 minutes (filling will continue to set as it cools).
Transfer to a cooling rack and cool for 30 minutes. Refrigerate and chill tart, uncovered, until cold, at least 2 hours. Just before serving, release the side of the pan and transfer to a serving plate. Garnish with whipping cream if desired.

Notes

To prevent the liquid filling from leaking during baking, be sure to seal the seam well where the bottom dough meets with the dough at the side.
Spray the aluminum foil with non-stick oil spray and press it, sprayed side against the frozen crust.
Line the baking sheet with parchment paper for easy clean up in case the filling leaks.
Straining the filling through a mesh strainer is optional but takes only a little time and will ensure a smooth filling.
The rum can be substituted with brandy or an extract of rum or brandy. It can also be omitted.
You may want to cover the edge of the crust to prevent over-browning using strips of aluminum foil or a silicone pie crust protector.
When there are still five minutes of the baking time remaining, give the pan a gentle shake. If the center three-inch circle is all that jiggles slightly, remove the custard and set on a cooling rack. If more than the center jiggles bake for another five minutes and check again.

Recommended Products

11 inch Tart Pan With Removable Bottom

Nutrition

Eggnog Tart

This Eggnog Tart transforms the classic custard pie into a treat for the holidays. Rich and creamy with that eggnog flavor and fresh grated nutmeg on top.

4.67 from 6 votes

Print Pin Save

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: Servings

Calories: 401kcal

Author: Pat Nyswonger

Ingredients

For the Shortbread Crust:

½ cup powdered sugar (60 grams)
1 teaspoon vanilla
2 egg yolks whisked lightly with a fork
2 tablespoons heavy cream
¼ teaspoon salt
½ cup butter melted and cooled (113 grams)
2 cups all-purpose flour (240 grams)
1 tablespoon cornstarch

For the Eggnog Custard:

4 whole large eggs
2 large egg yolks
⅓ cup tablespoons sugar
3 cups eggnog store bought
½ teaspoon salt
1 teaspoon vanilla
3 tablespoons rum or 2 teaspoons rum extract (optional)
Nutmeg gratings for garnish

Instructions

For the Shortbread Crust:

Lightly coat an 11-inch, removable bottom tart pan and set aside.
In a medium-size bowl, using a spatula or wooden spoon, mix the powdered sugar, vanilla, egg yolks, cream and salt.
Add the cooled butter and mix to a smooth consistency. Then add the flour and cornstarch and stir until the dough forms a smooth ball.
Press about ½ to ⅔ of the dough up and around the edge of the prepared tart pan. With the remaining dough make a flat disc and place in the center-bottom of the pan.
With your hands and your fingers, press the dough over the entire tart bottom and pinching and sealing as it meets with the edge. Smooth the crust with the flat bottom of a measuring cup or flat-bottomed glass.
Prick the pastry with a fork, place on a baking sheet and transfer to the freezer for 30 minutes.
Preheat the oven to 350F.
Remove the pastry from the freezer, spray a piece of aluminum foil with non-stick spray and press the sprayed side of the foil against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.
Bake for 30 minutes. Transfer from the oven and remove the pie weights, let the tart shell cool on a wire rack before filling with the custard.

For the Eggnog Custard:

Reduce the oven to 325°F
Beat the eggs, egg yolks and sugar together with an electric mixer until well combined. Add the eggnog, salt, vanilla, rum or rum extract and vanilla. Beat on low speed until well blended.
Set a fine-mesh strainer over a large bowl and pour the mixture through to stain out any egg residue.
Set the cooled tart pastry on a baking sheet lined with parchment paper and pour the strained eggnog mixture into the crust. Grate nutmeg over the top and transfer to the middle of the oven.
Bake the tart until the filling is set but still jiggles slightly in the center, 55 to 60 minutes (filling will continue to set as it cools).
Transfer to a cooling rack and cool for 30 minutes. Refrigerate and chill tart, uncovered, until cold, at least 2 hours. Just before serving, release the side of the pan and transfer to a serving plate. Garnish with whipping cream if desired.

Notes

To prevent the liquid filling from leaking during baking, be sure to seal the seam well where the bottom dough meets with the dough at the side.
Spray the aluminum foil with non-stick oil spray and press it, sprayed side against the frozen crust.
Line the baking sheet with parchment paper for easy clean up in case the filling leaks.
Straining the filling through a mesh strainer is optional but takes only a little time and will ensure a smooth filling.
The rum can be substituted with brandy or an extract of rum or brandy. It can also be omitted.
You may want to cover the edge of the crust to prevent over-browning using strips of aluminum foil or a silicone pie crust protector.
When there are still five minutes of the baking time remaining, give the pan a gentle shake. If the center three-inch circle is all that jiggles slightly, remove the custard and set on a cooling rack. If more than the center jiggles bake for another five minutes and check again.