Eggnog Tart

4.67 from 6 votes

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Desserts

Cuisine: American

Keyword: eggnog tart

Servings: Servings

Author: Pat Nyswonger

Equipment

11 inch Tart Pan With Removable Bottom

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.

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