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Eggnog Custard Tart

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4 from 82 reviews

This Eggnog Custard Tart features a crunchy gingersnap cookie crust filled with a creamy, boozy eggnog custard. The tart is perfectly topped with homemade gingerbread cookies, sugared cranberries, and rosemary, making it a festive and delicious dessert perfect for holiday gatherings.

Ingredients

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Gingersnap Crust

  • 2 cups gingersnap cookie crumbs (about 30–40 cookies)
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted

Eggnog Custard

  • 2 cups eggnog
  • ⅓ cup all purpose flour
  • ⅓ cup granulated sugar
  • ½ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • 4 large egg yolks
  • 2 tablespoons spiced rum or bourbon (optional)
  • 2 teaspoons vanilla bean paste or vanilla extract
  • ¼ cup unsalted butter, room temperature

Toppings

  • Homemade gingerbread cookies
  • Sugared cranberries
  • Sugared rosemary

Instructions

  1. Prepare the Gingersnap Crust: Preheat your oven to 350°F. Pulse gingersnap cookies in a food processor until you have about 2 cups of crumbs. In a large bowl, mix the crumbs with granulated sugar and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a tart pan, compacting tightly. Use a flat measuring cup bottom to help press the crust evenly. Bake for 15 minutes until lightly golden and dry. Let cool to room temperature.
  2. Beat Egg Yolks: In a small bowl, beat the egg yolks until smooth and set aside for later use.
  3. Scald Eggnog: Heat eggnog in the microwave or on the stovetop until almost boiling, taking care not to burn it (microwave preferred to avoid scorching).
  4. Combine Dry Ingredients and Begin Custard: In a large saucepan, combine flour, sugar, nutmeg, and salt. Over medium-low heat, slowly whisk in eggnog about half a cup at a time. Continue whisking as the mixture thickens before adding the next half cup of eggnog until all is incorporated and custard coats the back of a spoon.
  5. Temper Egg Yolks: Remove the saucepan from heat. Slowly pour about half a cup of the hot custard into the beaten egg yolks, whisking constantly to combine and prevent curdling. Then pour this mixture back into the saucepan with the remaining custard.
  6. Cook Custard Further: Return the pan to medium-low heat and cook for another 2-3 minutes, whisking until the custard reaches a pudding-like consistency.
  7. Finish Custard: Remove from heat and stir in the unsalted butter, spiced rum or bourbon (if using), and vanilla bean paste until smooth. Strain the custard through a fine mesh sieve to remove any lumps.
  8. Cool and Pour: Let the custard cool almost to room temperature, stirring occasionally. Pour into the cooled gingersnap crust, cover, and refrigerate for at least 3 hours or overnight to fully set.
  9. Garnish and Serve: Just before serving, top the tart with homemade gingerbread cookies, sugared cranberries, and sugared rosemary for a festive finishing touch.
  10. Storage: Store any leftovers covered in the refrigerator for up to 3 days.

Notes

  • Standard tart pans are about 1 inch deep. If using a deeper tart pan (1½ to 2 inches), this recipe won’t yield enough filling to fill the pan fully, so consider doubling the custard recipe.
  • This recipe can be adapted to make different tart sizes: one 9.5-inch tart, two 7-inch tarts, or five miniature tarts.

Find it online: https://yumfoodusa.com/eggnog-custard-tart/