Eggnog Tart
Equipment
- 1 Tart pan
- 1 Rolling Pin
- 1 Mixing bowl
- 1 Whisk
- 1 Saucepan
- 1 Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter chilled and diced
- 4 tablespoons ice water
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until dough forms a ball.
- Roll out dough to fit the tart pan and press it into the pan.
- Prick the bottom with a fork and bake for 15 minutes.
- In a saucepan, heat cream, milk, and sugar over medium heat until sugar dissolves.
- Whisk egg yolks and cornstarch in a bowl until smooth.
- Gradually whisk hot cream mixture into egg yolks.
- Return mixture to saucepan and cook until thickened.
- Remove from heat and stir in vanilla, nutmeg, and cinnamon.
- Pour filling into baked tart shell and smooth the top.
- Chill the tart in the refrigerator for at least 1 hour before serving.
Notes
It is essential to allow the tart to chill completely for the filling to set properly, ensuring easy slicing. For an added festive touch, consider garnishing the tart with a sprinkle of nutmeg or a dollop of whipped cream just before serving.
Tried this recipe?Let us know how it was!