Description
This Eggnog Crème Tart with Caramel Shards is a festive and elegant dessert combining a crisp buttery tart shell with a rich, creamy eggnog custard infused with warm spices. Topped with delicate, homemade caramel shards, this tart is perfect for holiday gatherings or special occasions, offering a delightful balance of textures and holiday flavors.
Ingredients
Scale
Tart Crust
- 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
Eggnog Custard Filling
- 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)
Caramel Shards
- 1 cup granulated sugar
- 2 tablespoons water
- Optional: 1 drop lemon juice or corn syrup
Instructions
- Prepare the Tart Crust: In a bowl or food processor, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the cold, cubed unsalted butter until the mixture becomes crumbly. Add in the egg yolk and cold water a little at a time, just until the dough forms. Shape the dough into a disc, wrap it, and chill in the refrigerator for 30 minutes to set.
- Bake the Tart Shell: Preheat your oven to 375°F (190°C). Roll out the chilled dough to fit your tart pan. Fit it into the pan and prick the base with a fork. Line the crust with parchment paper and fill with baking weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes or until the crust is golden brown. Allow it to cool completely before filling.
- Make the Eggnog Custard: In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the eggnog and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens to a custard consistency. Remove from heat and stir in vanilla extract, freshly grated nutmeg, and a pinch of cinnamon if using. Strain the custard through a fine sieve to ensure smoothness and let it cool slightly.
- Fill and Chill the Tart: Pour the slightly cooled custard into the cooled tart shell, smoothing the top with a spatula. Refrigerate the tart for at least 4 hours, or until the custard is fully set.
- Prepare the Caramel Shards: Line a baking sheet with parchment paper. In a small saucepan, combine the granulated sugar and water over medium heat. Without stirring, gently swirl the pan occasionally until the sugar syrup turns a deep amber color. Optionally, add one drop of lemon juice or corn syrup to prevent crystallization. Carefully pour the hot caramel onto the prepared parchment paper and let it cool completely. Once hardened, break the caramel into shards.
- Serve: Just before serving, decorate the chilled tart with the caramel shards for a beautiful and crunchy contrast. Slice and serve chilled for the best flavor and texture.
Notes
- Ensure the butter is cold for a flaky and tender tart crust.
- Do not overcook the custard to prevent curdling; constant whisking helps achieve a smooth texture.
- Handle caramel with care as it is extremely hot and can cause burns.
- Caramel shards can be stored in an airtight container for up to 2 days before decorating.
- For a non-alcoholic version, use eggnog without alcohol or substitute with a spiced milk mixture.
