There is something truly magical about the season when rich, creamy desserts bring warmth and joy to the table, and this Eggnog Custard Tart with Gingersnap Crust topped with Gingerbread Cookies, Sugared Cranberries, and Rosemary Recipe captures that festive spirit perfectly. This dessert combines the nostalgic holiday flavors of eggnog and ginger spices with an irresistible crunchy gingersnap crust, all adorned with charming decorations that make it as beautiful as it is delicious. Every bite sings of warmth, sweetness, and a touch of boozy cheer, making it the ultimate celebratory tart to share with loved ones.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, emphasizing key ingredients you probably have on hand that each play a vital role in the tart’s luxurious texture and holiday flavor profile. From the spicy snap of gingersnap cookies to the creamy, spiced custard, these components come together to create something truly special.
- Gingersnap cookie crumbs: The crunchy base that adds warm spice and perfect texture to the crust.
- Granulated sugar: Provides just the right amount of sweetness to balance the spices and custard richness.
- Unsalted butter: Binds the crust and adds a creamy, buttery depth to every bite.
- Eggnog: The star flavor of the custard, rich and festive with a hint of holiday spirit.
- All-purpose flour: Helps to thicken the custard, ensuring it sets beautifully and holds its shape.
- Nutmeg and kosher salt: Spice and seasoning that elevates the custard with complexity and enhances overall flavor.
- Egg yolks: Essential for a silky, creamy custard that melts on the tongue.
- Spiced rum or bourbon (optional): Adds a subtle warmth and boozy note to the custard — perfect for adult palates.
- Vanilla bean paste or extract: A touch of vanilla rounds out the spice and sweetness beautifully.
- Gingerbread cookies: Decorative and delicious toppings that add cinnamon and molasses notes.
- Sugared cranberries and rosemary: Festive garnishes that bring a fresh, tart contrast and piney aroma.
How to Make Eggnog Custard Tart with Gingersnap Crust topped with Gingerbread Cookies, Sugared Cranberries, and Rosemary Recipe
Step 1: Prepare the Gingersnap Crust
Begin by preheating your oven to 350°F. Blitz 30 to 40 gingersnap cookies in a food processor until you have about 2 cups of fine crumbs. Mixing those crumbs with sugar and melted butter creates a textured, fragrant base reminiscent of snappy spice and sweetness. Press this mixture firmly and evenly into your tart pan, making sure it climbs just up the sides, then bake until it’s beautifully golden and lightly crisp. This crust will hold up perfectly against the creamy custard and provide a delightful crunch with every bite.
Step 2: Make the Eggnog Custard Filling
While the crust cools, whisk your egg yolks until smooth and set them aside. Warm your eggnog until it’s almost boiling—this gentle scalding is essential for a silky custard without any graininess. In a separate saucepan, combine the flour, sugar, nutmeg, and salt, then slowly whisk in the warm eggnog in increments, allowing the mixture to thicken gradually. Take a bit of this thickened custard and blend it into the yolks to temper them before folding it all back into the pan to cook a little longer. The custard thickens to a luscious pudding texture, then is enriched with butter, spiced rum, and vanilla, creating layers of festive flavor. Strain it for smooth perfection, cool it slightly, and pour it into your cooled crust.
Step 3: Chill the Tart to Set
Cover your tart and slide it into the fridge for at least three hours or overnight. This chilling period lets the custard develop its structure and deepen in flavor, making sure the tart slices cleanly and the textures are just right. While waiting, you can prep your garnishes so everything is ready for a stunning presentation.
Step 4: Decorate with Toppings
Right before serving, top your tart with homemade gingerbread cookies, a scattering of sugared cranberries, and sprigs of sugared rosemary. These not only look festive but infuse the dish with complementary flavors and textures, transforming this tart into a true centerpiece dessert perfect for winter celebrations.
How to Serve Eggnog Custard Tart with Gingersnap Crust topped with Gingerbread Cookies, Sugared Cranberries, and Rosemary Recipe
Garnishes
The gingerbread cookies bring a cozy, cinnamony crunch while the sugared cranberries offer a tart, jewel-like burst of flavor that keeps each bite fresh and bright. Sugared rosemary adds an unexpected herbal note, making the presentation as fragrant as it is eye-catching — truly elevating this Eggnog Custard Tart with Gingersnap Crust topped with Gingerbread Cookies, Sugared Cranberries, and Rosemary Recipe.
Side Dishes
Pairing this tart with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream complements the rich custard, balancing the spices with smooth, cool creaminess. For drinks, a warm cup of spiced tea or a glass of mulled wine creates a cozy contrast, making your dessert experience even more festive and indulgent.
Creative Ways to Present
For a charming holiday dessert table, arrange mini versions of this tart alongside full-sized ones, or display it on a rustic wooden board with extra sprigs of rosemary and fresh cranberries scattered around. You could also serve individual slices on pretty plates dusted with a sprinkle of nutmeg or cinnamon, adding a personal, thoughtful touch to each serving of the Eggnog Custard Tart with Gingersnap Crust topped with Gingerbread Cookies, Sugared Cranberries, and Rosemary Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly in the refrigerator for up to three days to maintain freshness. The custard will remain creamy, and the crust holds its texture well when chilled properly.
Freezing
This tart is best enjoyed fresh, but if you need to freeze it, wrap it securely in plastic wrap and foil, and freeze for up to one month. Thaw overnight in the fridge before serving, though note the crust may soften slightly after freezing.
Reheating
Because this is a custard tart, reheating is not recommended. Serve chilled to preserve the smooth texture of the custard and the crispness of the gingersnap crust and gingerbread toppings.
FAQs
Can I make the gingersnap crust ahead of time?
Absolutely! Baking the crust a day ahead and storing it in an airtight container until ready to fill actually helps the crust set and keeps it crisp for your tart.
Is it necessary to use spiced rum or bourbon in the custard?
No, the alcohol is optional. It adds a lovely warmth and depth but you can easily omit it for a non-alcoholic version without losing the essential flavor of the eggnog custard.
Can I substitute the eggnog with another milk?
You could, but eggnog is key to the unique festive flavor of this tart. Using regular milk will change the taste and richness quite a bit, so I recommend sticking to eggnog for the best results.
How do I make sugared cranberries and rosemary?
Simply toss fresh cranberries and rosemary sprigs in a simple syrup or beaten egg white, then dredge them in superfine sugar and let dry. This adds sparkle and sweetness to your garnishes.
Will this recipe work for different sized tart pans?
Yes! If you use a deeper dish tart pan, you may want to double the filling recipe to ensure it fills the pan properly. The crust recipe can also be adjusted accordingly.
Final Thoughts
I truly can’t recommend trying this Eggnog Custard Tart with Gingersnap Crust topped with Gingerbread Cookies, Sugared Cranberries, and Rosemary Recipe enough. It’s one of those desserts that feels as special as it tastes, perfect for making any holiday gathering memorable. The way the spices mingle with creamy custard and crunchy crust is simply irresistible — your friends and family will be asking for this festive favorite year after year!
Print
Eggnog Custard Tart with Gingersnap Crust topped with Gingerbread Cookies, Sugared Cranberries, and Rosemary Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Eggnog Custard Tart features a crunchy gingersnap cookie crust filled with a rich, boozy eggnog custard, perfectly spiced with nutmeg and vanilla. Topped with homemade gingerbread cookies, sugared cranberries, and sugared rosemary, this festive dessert is ideal for holiday gatherings and special occasions.
Ingredients
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
To Top With
- Gingerbread cookies
- Sugared cranberries
- Sugared rosemary
Instructions
- Prepare the Gingersnap Crust: Preheat your oven to 350°F (175°C). Pulse the gingersnap cookies in a food processor until finely ground into crumbs measuring about 2 cups. In a large bowl, combine the gingersnap crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a tart pan, using a flat measuring cup to compact the crust tightly. Bake in the preheated oven for about 15 minutes or until the crust is lightly golden brown and looks dried out. Let it cool to room temperature before adding the filling.
- Beat the Egg Yolks: In a small bowl, whisk the egg yolks until smooth and set aside.
- Scald the Eggnog: Heat the eggnog in the microwave or on the stovetop until it is just about to boil. Using the microwave is preferred to prevent burning.
- Make the Custard Base: In a large saucepan over medium-low heat, combine the flour, sugar, nutmeg, and kosher salt. Gradually add about ½ cup of the hot eggnog while whisking constantly to avoid lumps. Continue adding the eggnog in ½ cup increments, whisking continuously, until all has been incorporated and the mixture thickens enough to coat the back of a spoon.
- Temper the Egg Yolks: Remove the saucepan from heat. Pour about ½ cup of the thickened custard into the beaten egg yolks slowly while whisking constantly to temper and prevent curdling. Then, pour the egg yolk mixture back into the saucepan with the remaining custard.
- Cook the Custard: Place the saucepan back on medium-low heat and cook, stirring constantly, for 2-3 minutes until the custard thickens to a pudding-like consistency.
- Finish the Custard: Remove from heat and stir in the room temperature butter, spiced rum or bourbon (if using), and vanilla bean paste or extract until the custard is smooth. Pour the custard through a fine mesh strainer to eliminate any lumps.
- Cool and Chill: Allow the custard to cool almost to room temperature, stirring occasionally to prevent a skin from forming. Pour the custard into the cooled gingersnap tart shell. Cover and refrigerate for at least 3 hours or overnight to let the filling set completely.
- Decorate and Serve: Just before serving, top the tart with gingerbread cookies, sugared cranberries, and sugared rosemary for a festive presentation. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Most standard tart pans are about 1 inch deep. If you use a deep-dish tart pan (1½ to 2 inches deep), this recipe will not yield enough custard to fill it completely; consider doubling the recipe for larger pans.
- This recipe can be used to make different tart sizes: one 9.5-inch tart, two 7-inch tarts, or five miniature tarts.
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