Description
This Eggnog Crème Tart with Caramel Shards is a luxurious blend of rich, spiced eggnog and smooth custard, all encased in a crisp buttery crust, perfect for festive celebrations.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water (as needed)
- Pinch salt
- 2 cups eggnog
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 4 large egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon freshly grated nutmeg
- Pinch cinnamon (optional)
- 1 cup granulated sugar (for caramel)
- 2 tablespoons water (for caramel)
- Optional: 1 drop lemon juice or corn syrup (for caramel)
Instructions
- To start, get a large bowl or your food processor ready. Combine the flour, sugar, and salt, stirring them together to blend evenly. Next, add in the cold, cubed butter, mixing it in until the mixture resembles coarse crumbs. Then, incorporate the egg yolk and add cold water gradually, mixing just until the dough comes together. The dough should be pliable but not too wet.
- Chill this mixture in the refrigerator for about 30 minutes. Chilling is crucial; it allows the gluten to relax and the butter to firm up, both of which contribute to a flakier crust. After the chilling period, preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to match the size of your tart pan. Once rolled, fit the dough into the tart pan and prick the base with a fork to prevent bubbling during baking. Line the crust with parchment paper and add pie weights or dried beans to keep the shape intact. Bake the crust for 15 minutes, then remove the weights and parchment and continue to bake for another 10 minutes until it achieves a golden-brown color. Once baked, allow it to cool completely on a wire rack.
- In a medium saucepan, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is smooth. Gradually whisk in the eggnog and heavy cream slowly, allowing the custard to blend harmoniously. Cook this mixture over medium heat, continuously whisking to prevent sticking or curdling, until it thickens – this may take around 10 minutes. Once thickened, remove it from heat and stir in the vanilla extract and freshly grated nutmeg. For an incredibly smooth custard, strain the mixture through a fine sieve to remove any lumps, then let it cool for a bit.
- Pour the custard filling into the cooled tart shell, smoothing the top with a spatula to ensure an even surface. Cover with plastic wrap and place the tart in the refrigerator. Allow it to chill for at least 4 hours, or until the custard has fully set. This chilling process is key for achieving clean, beautiful slices when serving.
- To make the striking caramel shards, line a baking sheet with parchment paper. In a saucepan, combine the sugar and water, then heat over medium heat without stirring. You can swirl the mixture gently to encourage even melting. Once it reaches a deep amber color, remove it from heat and pour the caramel onto the prepared parchment paper. Allow the caramel to cool completely before breaking it into shards.
- When you’re ready to impress your guests, remove the tart from the refrigerator. Decorate the top with caramel shards just before serving to keep them crisp. Slice the tart into wedges, serve chilled, and watch the delight spread across your guests’ faces.
Notes
Chill the tart overnight for better flavor injection and a more robust custard texture.
- Prep Time: 1 hour (plus chilling time)
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 350 per slice
- Sodium: 150 mg
- Protein: 5 g