Eggnog Custard Tart with Gingersnap Crust Recipe

Introduction

This Eggnog Custard Tart is a festive and creamy dessert that’s perfect for holiday gatherings. It features a crisp gingersnap crust filled with a rich, spiced eggnog custard, and topped with seasonal garnishes for a beautiful presentation.

Ingredients

• 2 cups gingersnap cookie crumbs (about 30-40 cookies)
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 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
• Gingerbread cookies, for topping
• Sugared cranberries, for topping
• Sugared rosemary, for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Pulse the gingersnap cookies in a food processor until you have about 2 cups of fine crumbs.
2. Step 2: In a large bowl, combine the gingersnap crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until the texture resembles wet sand.
3. Step 3: Press the crumb mixture firmly into the bottom and slightly up the sides of a tart pan. Use the bottom of a flat measuring cup to help pack it tightly.
4. Step 4: Bake the crust for about 15 minutes, until lightly golden and dried out. Remove from oven and let cool completely.
5. Step 5: While the crust cools, whisk together the eggnog, flour, ⅓ cup sugar, nutmeg, salt, egg yolks, rum or bourbon (if using), and vanilla bean paste until smooth.
6. Step 6: Pour the custard mixture into a saucepan over medium heat and cook, stirring constantly, until it thickens enough to coat the back of a spoon.
7. Step 7: Remove from heat and whisk in the ¼ cup room temperature butter until fully incorporated and smooth.
8. Step 8: Pour the custard into the cooled gingersnap crust. Chill in the refrigerator for at least 4 hours or until set.
9. Step 9: Before serving, decorate the tart with gingerbread cookies, sugared cranberries, and sugared rosemary for a festive touch.

Tips & Variations

• Use freshly ground nutmeg for the best flavor in the custard.
• Substitute bourbon with spiced rum or leave it out for a non-alcoholic version.
• For a stronger crust, add a pinch of cinnamon to the gingersnap crumbs before baking.
• If you don’t have vanilla bean paste, pure vanilla extract works well too.

Storage

Store the tart covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for about 15 minutes to soften slightly. Avoid freezing, as the custard texture may become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the gingersnap crust can be baked and stored in an airtight container at room temperature for up to 2 days before filling.

What can I use instead of eggnog?

You can substitute eggnog with a mixture of milk and cream, lightly spiced with nutmeg and cinnamon, but the distinct flavor of eggnog is key to the tart’s signature taste.

Eggnog Custard Tart with Gingersnap Crust Recipe

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This Eggnog Custard Tart features a crisp gingersnap cookie crust filled with a rich, spiced eggnog custard, delicately flavored with nutmeg, vanilla, and a splash of spiced rum or bourbon. Topped with festive gingerbread cookies, sugared cranberries, and sugared rosemary, it’s a perfect holiday dessert combining creamy textures and warming spices.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Top With

• Gingerbread cookies
• Sugared cranberries
• Sugared rosemary

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. Prepare Gingersnap Crumbs: Pulse the gingersnap cookies in a food processor until you have about 2 cups of fine crumbs.
3. Make the Crust Mixture: In a large bowl, combine the gingersnap cookie crumbs, granulated sugar, and melted butter. Mix well until the texture resembles wet sand.
4. Form the Crust: Press the crumb mixture firmly into the bottom and slightly up the sides of a tart pan. Use the flat bottom of a measuring cup to compact the crust tightly.
5. Bake the Crust: Bake the crust in the preheated oven at 350°F (175°C) for about 15 minutes, or until lightly golden brown and dried out.
6. Cool the Crust: Remove crust from oven and let it cool to room temperature before adding the filling.
7. Make Eggnog Custard: In a medium bowl, whisk together eggnog, flour, granulated sugar, nutmeg, kosher salt, egg yolks, spiced rum or bourbon (if using), and vanilla bean paste or extract until smooth.
8. Add Butter: Beat in the ¼ cup room temperature unsalted butter until fully incorporated and the custard is creamy and smooth.
9. Fill and Bake Tart: Pour the eggnog custard mixture into the cooled gingersnap crust. Bake in the oven at 350°F (175°C) until the custard is set but still slightly wobbly in the center, approximately 35-40 minutes.
10. Cool and Chill: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set the custard.
11. Decorate and Serve: Garnish the tart with gingerbread cookies, sugared cranberries, and sugared rosemary before serving to add festive flavor and texture.

Notes

• For a non-alcoholic version, omit the spiced rum or bourbon.
• Ensure the butter used in the crust is melted and slightly warm for easy mixing.
• When packing the crust, compact it tightly to avoid crumbling when sliced.
• Eggnog custard should be slightly jiggly when done baking to ensure a creamy texture after chilling.
• Make the tart a day ahead to allow flavors to meld and custard to fully set.

Keywords: Eggnog custard, gingersnap crust, holiday tart, Christmas dessert, spiced rum, vanilla custard, festive tart