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Celebrate the season with an elegant Eggnog Creme Tart that transforms classic holiday flavors into an unforgettable dessert experience.
This show-stopping creation features a buttery, tender tart shell cradling a silky, spiced custard filling infused with rich eggnog.
The delicate balance of warm nutmeg and vanilla creates an irresistible festive aroma that fills your kitchen.
Each bite delivers creamy indulgence with just the right amount of spice, making this dessert the perfect centerpiece for your holiday table.
Whether you are a seasoned baker or a curious novice, this impressive tart is more approachable than you might expect.
Why This Recipe Stands Out
- Buttery shortbread crust that is tender and dissolves on your tongue with every bite.
- Creamy, custard-based filling that achieves a silky texture through proper tempering of eggs.
- The warm spices of nutmeg and cinnamon provide authentic holiday flavors without any artificial ingredients.
- No rolling required as the dough simply presses into the tart pan, saving time and frustration.
- Visually stunning presentation that looks like it came from a professional bakery but tastes homemade.
- Makes an impressive dessert for holiday gatherings that guests will never forget.
Ingredients You Will Need
For the Crust
- 1 and 1/2 cups all purpose flour
- 1/2 cup cold butter, diced
- 1/4 cup powdered sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Filling
- 2 cups whole fat eggnog
- 3/4 cup heavy cream
- 5 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus more for garnish
- 1/4 teaspoon salt
For Garnish
- Fresh ground nutmeg for dusting
- Ground cinnamon for dusting
- Whipped cream (optional)
Tools to Use
- 9-inch removable bottom tart pan
- Large mixing bowls
- Whisk
- Medium saucepan
- Fine-mesh strainer
- Measuring cups and spoons
- Wooden spoon or spatula
- Wire rack
- Rolling pin
- Baking sheet
- Pastry blender or fork
- Glass measuring cup for pouring
How to Make Eggnog Creme Tart
Step-1: Prepare the Tart Dough
In a large bowl, combine the flour, powdered sugar, and salt together. Add the diced cold butter to the mixture.
Use a pastry blender, fork, or your fingertips to work the butter into the flour until it resembles coarse breadcrumbs.
Pour in the beaten egg yolk and vanilla extract. Gently mix with a knife or spatula until the dough starts to come together in small clumps.
Transfer the dough onto a clean work surface and bring it together into a disc with your hands.
Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes or until firm.
Step-2: Roll and Line the Tart Pan
Remove the dough from the refrigerator and let it sit on the counter for 5 minutes to soften slightly.
Dust your work surface lightly with flour to prevent sticking.
Roll out the dough to about 1/4 inch thickness and about 3 inches wider than your tart pan.
Carefully transfer the rolled dough into the 9-inch tart pan.
Gently press the dough into the bottom and up the sides of the pan, ensuring it is smooth and even.
Trim any excess dough hanging over the edges. Prick the base several times with a fork to prevent puffing.
Return the tart shell to the refrigerator while you preheat the oven.
Step-3: Blind Bake the Crust
Preheat your oven to 375 degrees Fahrenheit. Remove the tart shell from the refrigerator and place it on a baking sheet.
Line the inside of the tart shell with parchment paper and fill it with baking weights, dried beans, or uncooked rice.
Bake for 15 minutes until the crust is set. Carefully remove the parchment paper and weights.
Return the crust to the oven for an additional 5 to 8 minutes until it is lightly golden brown around the edges.
Remove from the oven and let cool completely on a wire rack. Reduce the oven temperature to 350 degrees Fahrenheit.
Step-4: Prepare the Eggnog Custard Base
In a small bowl, whisk together 5 egg yolks until smooth and well combined. Set this aside.
In a medium saucepan, combine the eggnog and heavy cream together.
Place the saucepan over medium-low heat and warm the mixture until it is steaming and just beginning to simmer around the edges.
Do not let it boil.
Step-5: Temper the Eggs Properly
In a separate bowl, whisk together the granulated sugar, cornstarch, nutmeg, and salt.
Pour this mixture into the beaten egg yolks and whisk until well combined.
Slowly pour about 1/4 cup of the hot eggnog mixture into the egg mixture while whisking vigorously.
This gradual heating process is called tempering and prevents the eggs from scrambling.
Continue slowly drizzling the remaining hot eggnog into the egg mixture while constantly whisking.
This step is crucial for achieving a silky custard texture.
Step-6: Cook the Custard
Pour the entire tempered egg and eggnog mixture back into the saucepan with any remaining liquid.
Place the saucepan over medium-low heat and whisk constantly.
Cook for 5 to 8 minutes until the custard thickens to a pudding-like consistency. The mixture should coat the back of a spoon when ready.
Remove from heat and stir in the vanilla extract.
For an extra-smooth texture, pour the custard through a fine-mesh strainer into a bowl to remove any lumps.
Step-7: Fill the Tart Shell
Carefully pour the warm eggnog custard into the cooled tart shell. Fill it all the way to the rim.
Gently place the tart pan on a baking sheet to make it easier to transfer in and out of the oven.
Generously dust the top of the filling with fresh ground nutmeg and cinnamon.
Step-8: Bake the Tart
Bake the tart in the preheated 350 degree Fahrenheit oven for 25 to 30 minutes.
The custard should be set around the edges but still have a slight jiggle in the very center when you gently shake the pan.
Do not overbake or the custard will become rubbery. Remove the tart from the oven and let it cool completely on a wire rack before slicing.
Step-9: Chill and Serve
Once cooled to room temperature, transfer the tart to the refrigerator and chill for at least 2 hours before serving.
This allows the flavors to meld and the custard to set completely.
Remove from the refrigerator about 15 minutes before serving to allow it to come to a slightly warmer temperature for the best flavor.
Nutritional Information
| Nutrient | Per Serving (1/8 of tart) |
|---|---|
| Calories | 385 |
| Protein | 6g |
| Total Fat | 26g |
| Saturated Fat | 16g |
| Carbohydrates | 34g |
| Fiber | 0.5g |
| Sodium | 180mg |
Tips for Success
- Use full fat eggnog for the richest, creamiest custard possible and to help stabilize the filling.
- Keep all your ingredients cold before making the crust to ensure a tender, flaky result.
- Do not skip the tempering step for the eggs as this is the key to preventing scrambled eggs in your custard.
- Strain the custard through a fine-mesh strainer for an ultra-smooth, silky texture free of lumps.
- Watch the tart carefully during baking and remove it when the center still has a slight wobble to prevent overbaking.
- Chill the tart thoroughly before serving as this allows the flavors to develop and the custard to set properly.
- If your crust cracks slightly during baking, you can seal it with a little of the egg wash before adding the custard.
- Prepare the crust and custard filling a day ahead to save time on the day you plan to serve it.
Common Mistakes to Avoid
- Using low fat eggnog will result in a thin, watery filling that does not set properly or develop rich flavor.
- Skipping the blind baking step will leave you with a soggy, raw crust beneath the custard.
- Adding the hot eggnog mixture too quickly to the eggs will result in scrambled eggs ruining your custard.
- Overbaking the tart will cause the custard to become tough, rubbery, and unpleasant to eat.
- Failing to cool the crust completely before adding the warm custard can result in a broken or soggy shell.
- Not straining the custard leaves lumps that create an unpleasant grainy texture in the finished tart.
- Removing the tart from the refrigerator too early will result in a filling that is still warm and not properly set for slicing.
- Using old or inferior quality eggnog will negatively impact the overall flavor of your finished tart.
Creative Serving Ideas
- Top each slice with a generous dollop of freshly whipped cream and a light dusting of nutmeg for added elegance.
- Serve alongside a glass of cold milk or warm hot chocolate for a perfect holiday pairing.
- Garnish the tart with homemade gingerbread cookies, sugared cranberries, and fresh rosemary for a festive look.
- Drizzle individual slices with a light caramel sauce for extra sweetness and visual appeal.
- Create an elegant dessert board with slices of eggnog tart, seasonal fruits, nuts, and cheese.
- Serve small slices at holiday parties as an impressive make-ahead dessert that impresses guests.
- Pair each slice with a small scoop of vanilla ice cream that melts into the warm custard.
- Add white chocolate curls on top for a sophisticated garnish that catches the light beautifully.
Frequently Asked Questions
How Long Does Eggnog Creme Tart Last in the Refrigerator?
Your finished eggnog tart will keep perfectly in the refrigerator for up to 3 days when covered with plastic wrap or stored in an airtight container.
The custard may soften slightly over time but will maintain its delicious flavor.
I do not recommend freezing custard-based tarts as they become runny when thawed.
Can I Make This Tart the Day Before?
Yes, absolutely. You can prepare this tart one full day in advance and store it covered in the refrigerator.
The flavors actually improve after sitting overnight as they have more time to meld together.
Simply remove it from the refrigerator about 15 minutes before serving for the best texture and taste.
What if My Custard Looks Lumpy?
If your custard develops lumps during cooking, simply pour it through a fine-mesh strainer into a clean bowl before transferring it to the tart shell.
This removes all lumps and creates a smooth, silky texture.
Lumps typically form if the eggs are not tempered properly or if the mixture is cooked too quickly.
Can I Use Store-Bought Pie Crust Instead?
Yes, you can substitute a store-bought pie crust in a pinch to save time.
Simply fit it into your tart pan and blind bake it according to package directions before adding the eggnog custard.
The homemade crust offers superior flavor and texture but store-bought works in a time crunch.
What Can I Substitute for Eggnog?
If you do not have eggnog available, you can make a simple substitute by combining 1 and 1/2 cups heavy cream with 1/2 cup whole milk and 2 tablespoons vanilla extract with a pinch of nutmeg.
This mimics the flavor profile without using actual eggnog and works well in this recipe.
Why Is My Custard Too Thin?
A thin custard usually results from using low fat eggnog or not cooking the mixture long enough to thicken properly.
Ensure you cook the custard for the full 5 to 8 minutes and use full fat eggnog.
If adding the cornstarch was skipped, this will also result in a thin filling that does not set.
How Do I Remove the Tart from the Pan?
Allow the tart to cool completely, then place it in the refrigerator for at least 2 hours to firm up completely.
Gently push up on the removable bottom from underneath while steadying the sides.
The tart should slide right out of the pan sides onto your serving plate.
Can I Make Individual Mini Tarts Instead?
Yes, you can divide the filling among small individual tart shells or line a mini cupcake pan with liners filled with shortbread crust.
Fill with custard and bake at the same temperature but reduce baking time to 15 to 20 minutes.
These make beautiful individual servings for holiday parties.
