Eggnog Tart

Eggnog isn’t really something we consume here in South Africa, but for those of us who have spent Christmas or the holidays in other countries, especially the USA, it’s a drink that is quintessentially Christmas.

For those closer to home who might not be familiar, it’s almost like a drinkable Christmas spice custard, usually with a boozy twist. And this tart is like a milk tart’s spicy, boozy older brother.

I’m not sure if that description made any sense but basically, if you love milk tart and you want to try a more Christmassy version, then you’ll really enjoy this Tart.

Feel free to leave out the alcohol if you prefer. It’s delicious with or without.

Eggnog Tart

Vanessa Vermaak

A delicious Christmas spiced custard tart with a boozy twist.

Feel free to leave out the alcohol if you prefer. It's delicious with or without

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Course Baked Goods, Dessert

Servings 1 Tart

Ingredients

  

½1x2x

Sweet Shortcrust Pastry Crust

• 150 grams Unsalted Butter Softened to room temperature
• ½ Cup Icing/Powdered Sugar
• 1½ Large Eggs** See notes
• ½ Cup Ground Almonds / Almond Flour
• ¼ tsp Salt
• 2 Cups All-Purpose/Cake Flour

Eggnog Custard Filling

• 1 Cup Fresh Cream (250ml)
• 150 ml Full cream Milk
• 1 tsp Vanilla
• ¼ tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• 1 Cinnamon Quill/Stick Optional
• 8 Large Egg Yolks
• ½ Cup Castor Sugar
• 2 Tbsp Spiced/Dark Rum, Whiskey or Bourbon Optional

Instructions

Sweet Shortcrust Pastry Crust

• Place the softened butter in a mixing bowl or the bowl of your stand mixer. Add the icing/powdered sugar and mix together until smooth and creamy
• Next add the eggs**, ground almonds / almond flour and salt to the sugar and butter and mix until well combined. Add the flour a bit at a time and mix until incorporated
• Place the dough onto a lightly floured surface or board and roll out into a circular shape, a little larger than the pie dish or tart tin you are planning to use. I used an approx. 25cm non stick tart tin with a removable bottom
• Place the dough into the pie dish/tart tin and ensure that the bottom and sides are covered. The pastry is very soft and will most likely break when transferring, so patch any holes or cracks where needed
• Remove any excess dough above the rim by trimming with the rolling pin and/or a small pairing knife. Use any excess pastry to patch up holes, cracks or irregularities if needed. Any excess pasty can be used to cut out decorations for the top if you wish
• Dock the bottom of the pastry cases with a fork to prevent puffing up while baking, then place the filled tin(s) in the fridge or freezer for around 30 minutes while you preheat your oven
  
• Preheat the oven to 160°C. When hot, remove the pastry cases from the fridge or freezer and line with baking paper. Use baking beans, dried beans or rice to weigh down the baking paper on the pastry. Make sure that no pastry is visible at this point. Bake for 15 minutes, then remove the baking paper and beans/weights and bake uncovered for a further 10 – 15 minutes. You don't want the pastry to brown or shrink too much. It is ready when there are no visible 'wet' spots and it turns a light golden. Remove and let cool completely for around 10 minutes (in the tin) before adding the filling

Eggnog Custard Filling

• Place a saucepan on medium heat and add the cream, milk cinnamon and nutmeg and heat to a gently simmer (do not boil). Remove from the heat, cover and let the flavours infuse for around 1 hour
• Place it back on the heat and bring it to a boil this time
• In the meantime, add the egg yolks and sugar to a large bowl and whisk until smooth
• Gently pour the hot cream mixture through a sieve into the egg mixture, while whisking continuously (to avoid the eggs from scrambling). Discard the cinnamon quill/stick if you used one
• Add the rum and mix through
• If there are bubbles on the top of the mixture, gently spoon them off before adding the mixture to the tart shell

Assembly

• Reduce the oven temperature to 150°C
• Place the blind baked tart shell, still in it's tin, on a baking sheet and carefully pour in the filling
• Bake for 30 – 40 minutes until the custard is set around the sides with just a slight jiggle in the middle. Remove from the oven and let cool completely before removing from the tin
• Dust the tart with cinnamon (as much or little as you like) and place in the fridge for at least 2 hours
• Decorate and serve
  

Notes

*Feel free to leave out the alcohol if you prefer. It’s delicious with or without.

**If you have very large or jumbo eggs, one should be fine. With large eggs I found that 1 is not enough. A tip is to place one egg in a cup or bowl then whisk it and pour half into the mixture. This is the easiest way to get half an egg

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Keyword Custard Tart, Eggnog, Eggnog Custard Tart, Eggnog Tart, Tart