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
Scale
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.