Introduction

This Eggnog Crème Tart with Caramel Shards is a festive and creamy dessert perfect for holiday gatherings. It combines a rich custard filling with a buttery tart shell, finished with crunchy caramel shards for an irresistible texture contrast.

A close-up slice of pie on a white plate showing three clear layers: the bottom crust is golden brown and crumbly, the middle layer is smooth, creamy off-white with small visible brown vanilla specks, and the top layer is a shiny amber caramel glaze with small pieces of nuts scattered inside. The crust edge is thick and golden with a slightly crimped texture, and some caramel drips subtly off the edge. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups all-purpose flour (Consider using a 1:1 gluten-free flour mix for a gluten-free option.)
½ cup cold butter (Ensure it’s very cold before mixing.)
¼ cup granulated sugar (Brown sugar can be used for a deeper flavor.)
2 to 4 tablespoons ice water (Keep it icy to maintain the shell’s texture.)
1 ½ cups whole milk (Half-and-half can be a lighter substitute.)
1 cup heavy cream (Full-fat coconut milk works as a non-dairy alternative.)
6 large egg yolks (Do not substitute with whole eggs.)
¾ cup granulated sugar (Brown sugar can enhance the flavor.)
2 tablespoons cornstarch (Arrowroot powder is a good substitute if needed.)
½ teaspoon nutmeg (Freshly grated nutmeg is the best choice.)
¼ teaspoon cinnamon (Adjust the amount to suit your preference.)
1 teaspoon vanilla extract (Use pure extract for the best results.)
Optional: dark rum or bourbon (Omit for a non-alcoholic version.)
1 cup caramel (Let it cool until hard before using.)

Instructions

Step 1: In a mixing bowl, combine the flour and ¼ cup sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Form the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
Step 2: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your tart pan. Press the dough into the pan and prick the bottom with a fork. Line with parchment paper and pie weights, then blind bake for about 20 minutes until the edges turn golden. Remove weights and cool completely.
Step 3: In a saucepan, whisk together whole milk, heavy cream, ¾ cup sugar, egg yolks, nutmeg, and cinnamon. Cook over medium heat, stirring constantly until thickened enough to coat the back of a spoon (8–10 minutes). Avoid boiling. Strain the custard to remove any lumps.
Step 4: Pour the custard into the cooled tart shell and smooth the top. Cover and refrigerate for at least 4 hours or overnight to set.
Step 5: To make caramel shards, heat 1 cup sugar in a saucepan over medium heat, stirring occasionally until melted and amber in color. Pour onto a parchment-lined baking sheet, spread thin, and let cool until hard. Break into shards.
Step 6: Once the tart is fully set, remove it from the refrigerator and top with caramel shards just before serving.

Tips & Variations

For a gluten-free tart shell, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Use brown sugar instead of white sugar in the crust and custard for a richer flavor.
Add a tablespoon of dark rum or bourbon to the custard for a boozy twist.
For a non-dairy version, replace heavy cream with full-fat coconut milk and whole milk with a plant-based alternative.
Make the caramel shards ahead of time and store in an airtight container for up to a week.

Storage

Store the tart covered in the refrigerator for up to 3 days. Keep caramel shards separate until ready to serve to maintain their crispness. Reheat is not recommended as it may affect the texture of the custard and caramel.

How to Serve

A slice of pie with three visible layers on a white plate, set on a white marbled textured surface; the bottom layer is a thin, crumbly light brown crust, the middle layer is a smooth caramel brown filling, and the top layer is a thick creamy beige custard with small dark specks. On top of the custard, there are shiny caramel-colored chunks and small dark brown chocolate shavings scattered evenly. The pie crust edge is flaky and golden brown. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

It’s best to use only the egg yolks as they create the rich, creamy texture essential to the custard. Whole eggs would alter the texture and firmness.

How do I prevent the tart shell from becoming soggy?

Blind baking the tart shell with parchment and pie weights helps set the crust and keep it crisp. Also, ensure the custard is fully cooled before adding it to the shell.