Eggnog Custard Tart with Gingersnap Crust Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Gingersnap Crumbs: Pulse the gingersnap cookies in a food processor until you have about 2 cups of fine crumbs.
- 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.
- 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.
- 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.
- Cool the Crust: Remove crust from oven and let it cool to room temperature before adding the filling.
- 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.
- Add Butter: Beat in the ¼ cup room temperature unsalted butter until fully incorporated and the custard is creamy and smooth.
- 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.
- Cool and Chill: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set the custard.
- 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
