How do I blind bake the tart shell?

Line the tart pan with parchment, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake an additional 10–12 minutes until golden.

Can I substitute the alcohol in the custard?

Yes, the dark rum or bourbon is optional and can be omitted or replaced with vanilla extract to maintain flavor without alcohol.

What is the best way to prevent lumps in the custard?

Whisk the egg yolks, sugar, cornstarch, and flour until smooth before gradually adding milk and cream to avoid lumps. Constant whisking while cooking also helps.

How long should the tart chill before serving?

Refrigerate the tart for at least 4 hours or until the custard is fully set, ensuring a firm, creamy texture.

How are the caramel shards made?

Cook sugar, water, and lemon juice over medium heat until dissolved, then increase heat until amber color forms. Pour thinly on parchment, cool completely, then break into shards.

Eggnog Crème Tart

Category: Sweet Treats to Satisfy Any Craving

This eggnog crème tart blends a tender, buttery crust with a rich custard infused with vanilla, nutmeg, cinnamon, and optional dark rum or bourbon. The custard sets firm after chilling, offering a smooth texture that balances sweet and spice. Finished with delicate caramel shards, this dessert is an elegant centerpiece for winter celebrations. Preparation involves blind baking the shell, cooking the custard on the stove, and allowing a cooling period for perfect texture and flavor integration.

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Created by Mary Loxip Mary Loxip

Last updated on Wed, 14 Jan 2026 14:33:15 GMT

A slice of eggnog crème tart. | panbite.com

This eggnog crème tart combines the nostalgic richness of holiday eggnog flavors with a creamy, delicate custard nestled in a buttery tart shell. It’s a festive dessert perfect for sharing at gatherings or indulging in a special treat anytime the mood strikes.

I first made this during a winter family celebration and was surprised by how the sweet, spiced custard brought everyone closer at the table. Now it’s a go-to dessert that sparks joy every holiday season.

Gather Your Ingredients

All-purpose flour: for the tart shell and thickening the custard - use fresh flour for the best texture
Cold unsalted butter: ensures a flaky, tender crust
Granulated sugar: sweetens both the shell and filling fine sugar dissolves better in custards
Egg yolks: key for richness and custard structure choose large, fresh eggs
Ice-cold water: helps bring the dough together without warming the butter
Whole milk: provides creaminess and body to the filling
Cornstarch: for thickening gives custard a firm yet silky finish
Heavy cream: boosts richness for a luscious custard
Vanilla extract: the foundational flavor that complements nutmeg and cinnamon
Ground nutmeg and cinnamon: classic eggnog spices adding warmth and depth
Dark rum or bourbon optional: lends a subtle boozy warmth that elevates the dessert
Lemon juice: adds brightness while making caramel shards shiny and crisp

How to Make It

Roll and Line Pan:: On a lightly floured work surface, roll your chilled dough into a circle that fits a 9-inch tart pan. Gently press the dough into the pan, taking care not to stretch it which could cause shrinkage during baking. Trim excess edges and prick the bottom with a fork to prevent air bubbles while baking.
Blind Bake:: Line the tart shell with parchment paper and fill it with pie weights or dried beans to keep the shell from puffing up. Bake at 375 degrees Fahrenheit for 15 minutes, then remove weights and parchment and bake an additional 10 to 12 minutes until golden brown. Let the crust cool completely before filling.
Cook Custard:: In a medium saucepan over medium heat, combine milk, egg yolks, sugar, cornstarch, and flour whisking constantly to avoid lumps. Continue cooking until the mixture thickens and starts to bubble lightly, around 5 to 7 minutes. Remove from heat promptly to avoid curdling.
Flavor the Custard:: Stir in vanilla extract, nutmeg, cinnamon, and if desired, a tablespoon of dark rum or bourbon for a festive note. For extra smoothness, strain the custard through a fine mesh sieve to remove any cooked bits.
Fill and Chill:: Pour the warm custard into the cooled tart shell, smoothing the surface with a spatula. Cover and refrigerate for at least four hours until fully set and chilled.
Make Caramel Shards:: In a small saucepan, combine sugar, water, and a few drops of lemon juice. Heat over medium until sugar dissolves, then increase heat while avoiding stirring, cooking to a deep amber color. Carefully pour immediately onto parchment-lined sheet, tilting to spread thin.
Form Shards:: Let the caramel cool completely and harden. Once set, break into shards carefully using your hands or the back of a spoon to decorate the tart or serve on the side for a delightful crunch.

One of my favorite things about this recipe is how the warm spices blend with the cool, creamy custard to create that cozy holiday feeling. The caramel shards remind me of childhood celebrations when simple touches made desserts feel like magic.

Flavor Boosters

Serve chilled slices with a dusting of cinnamon or nutmeg. The caramel shards also look beautiful arranged on top or on the plate. A side of lightly whipped cream or a scoop of vanilla ice cream pairs wonderfully to elevate this tart even more. Pair with a hot cup of coffee, mulled cider, or a festive cocktail for a complete holiday dessert experience.

Serving Suggestions

Creative Twists

Eggnog has a rich history dating back to 13th century Europe and became a cherished holiday drink in the United States. This crème tart honors those traditional flavors while transforming them into a modern, shareable dessert. The combination of eggnog spices with a French-style custard tart is a unique spin that balances nostalgia with elegance. This tart is perfect for winter holidays but can be made year-round by reducing the nutmeg and cinnamon or swapping in zest from citrus fruits. For a warmer weather option, serve with fresh berries and a lighter whipped topping to brighten and refresh. Adding toasted nuts like pecans or walnuts as a garnish adds an autumnal touch and some crunch.

This eggnog crème tart is a delightful holiday treat with rich flavors and textures. Perfect for festive occasions or whenever you want a touch of holiday magic.

Common Questions About This Recipe

→ How do I blind bake the tart shell?: Line the tart pan with parchment, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake an additional 10–12 minutes until golden.
→ Can I substitute the alcohol in the custard?: Yes, the dark rum or bourbon is optional and can be omitted or replaced with vanilla extract to maintain flavor without alcohol.
→ What is the best way to prevent lumps in the custard?: Whisk the egg yolks, sugar, cornstarch, and flour until smooth before gradually adding milk and cream to avoid lumps. Constant whisking while cooking also helps.
→ How long should the tart chill before serving?: Refrigerate the tart for at least 4 hours or until the custard is fully set, ensuring a firm, creamy texture.
→ How are the caramel shards made?: Cook sugar, water, and lemon juice over medium heat until dissolved, then increase heat until amber color forms. Pour thinly on parchment, cool completely, then break into shards.

Eggnog Crème Tart

Enjoy this spiced eggnog crème tart featuring a flaky crust, creamy custard, and crunchy caramel shards. Ideal for December festivities and holiday desserts. Save & click.

Preparation Time

35 minutes

Cooking Time

45 minutes

Complete Time

80 minutes

Created by Mary Loxip: Mary Loxip

Type of Recipe: Desserts

Level of Skill: Best for Advanced Cooks

Cultural Cuisine: American

Serves: 15 Portion Size (1 nine-inch tart)

Dietary Needs: Suitable for Vegetarians

What You Need

→ Tart Shell

01 1 1/2 cups all-purpose flour

02 1/2 cup unsalted butter, cold, cubed

03 1/4 cup granulated sugar

04 1 large egg yolk

05 1 to 2 tablespoons ice-cold water

06 Pinch of salt

→ Eggnog Crème Filling

07 2 cups whole milk

08 4 large egg yolks

09 1/3 cup granulated sugar

10 2 tablespoons cornstarch

11 1 tablespoon all-purpose flour

12 1/2 cup heavy cream

13 1 teaspoon vanilla extract

14 1 tablespoon dark rum or bourbon (optional)

15 1/2 teaspoon ground nutmeg

16 1/4 teaspoon ground cinnamon

→ Caramel Shards

17 1 cup granulated sugar

18 1/4 cup water

19 A few drops of lemon juice

How to Make It

Step 01

In a bowl, combine all-purpose flour, granulated sugar, and salt. Using a pastry cutter or fingertips, blend in cold, cubed unsalted butter until the mixture resembles coarse crumbs.

Step 02

Add egg yolk and one tablespoon of ice-cold water to the flour mixture. Gently knead until a dough forms, adding additional water as needed. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 03

Preheat oven to 375°F. Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into the pan, trim excess, and prick base with a fork.

Step 04

Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for an additional 10 to 12 minutes until golden brown. Allow shell to cool completely.

Step 05

In a saucepan, whisk together egg yolks, granulated sugar, cornstarch, and all-purpose flour until smooth. Gradually whisk in whole milk and heavy cream, ensuring no lumps remain.

Step 06

Set saucepan over medium heat and cook the mixture, whisking constantly, until thickened and bubbling, about 5 to 7 minutes. Remove from heat.

Step 07

Stir vanilla extract, ground nutmeg, ground cinnamon, and dark rum or bourbon (if using) into the custard. For a smoother texture, strain through a fine mesh sieve.

Step 08

Pour the warm custard into the cooled tart shell and smooth the surface. Refrigerate for at least 4 hours until fully set.

Step 09

Line a baking sheet with parchment paper. In a small saucepan, combine granulated sugar, water, and lemon juice. Cook over medium heat until sugar dissolves, then increase to medium-high and cook, without stirring, until caramel turns deep amber.

Step 10

Immediately pour hot caramel onto prepared parchment, tilting to spread it out thinly. Allow to cool fully, then break into shards using your hands or a utensil. Garnish tart with caramel shards before serving.

Extra Tips

Chill the dough thoroughly to ensure a crisp, tender tart shell and avoid overworking the dough to prevent toughness.
Strain the crème mixture to achieve an especially silky filling.
Caramel shards should be prepared just before serving for optimal crunch.

Tools You'll Need

9-inch tart pan
Saucepan
Mixing bowls
Whisk
Pastry cutter or fork
Rolling pin
Parchment paper
Pie weights or dried beans
Fine mesh sieve

Allergen Information

Always review ingredients for possible allergens and consult a healthcare provider if unsure.

Contains gluten, dairy, and egg ingredients.

Nutritional Details (Per Serving)

These facts are provided as informational and aren't a substitute for professional advice.

Calories: 430
Fat Content: 18 grams
Carbohydrate Content: 40 grams
Protein Content: 15 grams