Eggnog Crème Tart with Caramel Shards Recipe
This Eggnog Crème Tart with Caramel Shards is a rich and creamy dessert perfect for the holiday season. Featuring a buttery, flaky tart shell filled with a luscious eggnog-flavored custard and topped with crunchy homemade caramel shards, it beautifully combines traditional eggnog flavors with elegant presentation. The tart is chilled to perfection, delivering a smooth and velvety texture with hints of nutmeg, cinnamon, and optional rum or bourbon for a festive twist.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Tart Shell
- 1 ¼ cups all-purpose flour (or 1:1 gluten-free flour mix for gluten-free option)
- ½ cup cold butter, very cold before mixing
- ¼ cup granulated sugar (brown sugar can be used for deeper flavor)
- 2 to 4 tablespoons ice water, kept icy
Custard Filling
- 1 ½ cups whole milk (can substitute half-and-half for lighter texture)
- 1 cup heavy cream (full-fat coconut milk as non-dairy alternative)
- 6 large egg yolks (no substitution with whole eggs)
- ¾ cup granulated sugar (brown sugar optional)
- 2 tablespoons cornstarch (arrowroot powder as substitute)
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon cinnamon (adjust to taste)
- 1 teaspoon vanilla extract (pure extract recommended)
- Optional: dark rum or bourbon (omit for non-alcoholic version)
Caramel Shards
- 1 cup granulated sugar (for caramel, cooled and hardened)
Instructions
- Prepare Tart Dough: Combine the flour and sugar in a bowl. Cut in the very cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add icy water, starting with 2 tablespoons and adding up to 4 as needed, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes to firm up.
- Blind Bake Tart Shell: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit your tart pan. Press it gently into the pan’s edges. Prick the base with a fork. Line the tart shell with parchment paper, fill with pie weights or dried beans, and bake for about 20 minutes until edges are golden brown. Remove weights and parchment, then let the shell cool completely.
- Make Eggnog Custard Filling: In a medium saucepan, whisk together the milk, cream, sugar, egg yolks, nutmeg, and cinnamon. Cook over medium heat, stirring constantly, ensuring the mixture does not boil, for 8 to 10 minutes until it thickens enough to coat the back of a spoon. Once thickened, pass the custard through a fine-mesh sieve to remove any lumps for a smooth texture.
- Fill and Chill Tart: Pour the smooth custard into the cooled tart shell, leveling the surface with a spatula. Cover tightly with plastic wrap and refrigerate for at least 4 hours or ideally overnight, allowing the custard to fully set.
- Prepare Caramel Shards: In a clean saucepan, heat the granulated sugar over medium heat, stirring occasionally until it melts and turns a deep amber color. Quickly pour the hot caramel onto a parchment-lined baking sheet, spreading thinly. Allow the caramel to cool completely and harden, then break into shards for topping.
- Serve: Remove the set tart from the refrigerator and just before serving, top it with the caramel shards to add a delightful crunch and elegant decoration.
Notes
- Keep the butter and water very cold to ensure a flaky tart crust.
- Do not allow the custard mixture to boil to prevent curdling.
- Use freshly grated nutmeg for superior flavor over pre-ground.
- Optional rum or bourbon adds warmth and complexity, omit for a family-friendly version.
- Brown sugar in the crust or custard can deepen the flavor but will slightly alter color.
- If using gluten-free flour, ensure it is a 1:1 baking mix for best texture.
- Caramel shards can be stored in an airtight container for several days.
Keywords: eggnog tart, crème tart, holiday dessert, caramel shards, custard tart, festive tart, eggnog dessert, nutmeg spice
