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An extreme close-up of a slice of creamy eggnog tart, showcasing the silky smooth texture of the spiced pastry cream filling.
FL Recipes

Eggnog Crème Tart: The Ultimate Holiday Dessert

A festive Eggnog Crème Tart featuring a buttery shortbread crust and a silky, spiced eggnog pastry cream. This elegant dessert is the perfect centerpiece for your holiday celebrations, guaranteed to impress with its rich flavor and creamy texture.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 0.5 cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 tsp vanilla extract
For the Eggnog Pastry Cream
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup prepared eggnog store-bought or homemade
  • 6 large egg yolks
  • 0.75 cup granulated sugar
  • 0.33 cup cornstarch
  • 0.25 tsp salt
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 0.5 tsp freshly grated nutmeg plus more for garnish
  • 0.25 tsp cinnamon
  • 2 tbsp dark rum or bourbon optional

Equipment

  • 1 9-inch tart pan with removable bottom
  • 1 Food processor
  • 1 Saucepan

Method
 

Make the Shortbread Crust
  1. In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs.
  2. Whisk the egg yolk and vanilla, add to the processor, and pulse just until the dough comes together. Form into a disc, wrap, and refrigerate for 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll the dough into a 12-inch circle and fit it into a 9-inch tart pan. Freeze for 15 minutes.
  4. Line the tart shell with parchment paper and fill with pie weights. Bake for 15-20 minutes. Remove weights and bake for another 10-12 minutes until golden. Let cool completely.
Prepare the Eggnog Pastry Cream
  1. Heat the milk, heavy cream, and eggnog in a saucepan until simmering.
  2. In a large bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and thick.
  3. Slowly whisk about half of the hot milk mixture into the egg yolk mixture to temper it. Pour the tempered mixture back into the saucepan.
  4. Cook over medium heat, whisking constantly, until the custard thickens and boils for 1 minute. Remove from heat.
  5. Whisk in the butter, vanilla, nutmeg, cinnamon, and optional rum until smooth.
Assemble and Chill
  1. Pour the warm pastry cream into the cooled tart crust and spread evenly.
  2. Press plastic wrap directly onto the surface of the cream and refrigerate for at least 4 hours, or until firm.
  3. Garnish with freshly grated nutmeg before serving.

Nutrition

Calories: 450kcalProtein: 7gFat: 28gFiber: 1g

Notes

Tip 1: To ensure a crisp crust, you can brush the bottom of the fully baked tart shell with a thin layer of beaten egg white and bake for 2 more minutes. This creates a waterproof seal.
Tip 2: Strain the pastry cream through a fine-mesh sieve before pouring it into the tart shell for an extra-silky smooth texture.
Tip 3: Let the tart sit at room temperature for about 15-20 minutes before slicing to take the chill off for the best flavor and texture.
Keyword christmas dessert,Eggnog Crème Tart,holiday baking

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