Eggnog Crème Tart (Recipe for Printing)

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.

# 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:

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.
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.
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.
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.
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.
06 - Set saucepan over medium heat and cook the mixture, whisking constantly, until thickened and bubbling, about 5 to 7 minutes. Remove from heat.
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.
08 - Pour the warm custard into the cooled tart shell and smooth the surface. Refrigerate for at least 4 hours until fully set.
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.
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:

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

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