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Eggnog Crème Tart with Caramel Shards

Creamy Eggnog Crème Tart with Caramel Shards for the Holidays

Enjoy the rich flavors of Eggnog Crème Tart with Caramel Shards, a festive dessert perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Tart Shell
  • 1 cup Cold Butter Use cold for a flaky texture.
  • 2 cups All-Purpose Flour Provides structure.
  • 1/4 cup Granulated Sugar Adds sweetness.
  • 1/4 teaspoon Salt Enhances flavors.
For the Custard Filling
  • 2 cups Whole Milk Delivers creamy body.
  • 1 cup Heavy Cream Gives richness.
  • 6 large Egg Yolks Key for thickening.
  • 1/2 cup Granulated Sugar Sweetens filling.
  • 2 tablespoons Cornstarch Essential for thickening.
  • 2 tablespoons All-Purpose Flour Works with cornstarch.
  • 1/4 teaspoon Nutmeg Offers warm essence.
  • 1/4 teaspoon Cinnamon Adds mild warmth.
  • 1/4 cup Dark Rum or Bourbon Optional for depth.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 tablespoon Orange Zest Optional for brightness.
For the Caramel Topping
  • 1 cup Granulated Sugar Key for crunchy caramel.

Equipment

  • tart pan
  • mixing bowl
  • Medium saucepan
  • Fine sieve

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine cold butter, all-purpose flour, granulated sugar, and a pinch of salt. Mix until resembling coarse crumbs. Press into the tart pan and blind bake for 15 minutes until golden.
  2. Gently heat whole milk, heavy cream, nutmeg, and cinnamon in a medium saucepan over medium heat until steaming. Whisk egg yolks and granulated sugar until pale, then temper with hot milk mixture. Stir in cornstarch and flour thoroughly, return to saucepan.
  3. Cook custard mixture on medium-low heat, stirring until thickened and coating the spoon, about 5–7 minutes. Do not boil. Strain custard through a fine sieve for a smooth texture.
  4. Pour warm custard filling into the cooled tart shell, smoothing the top. Cover and refrigerate for at least 4 hours until set.
  5. For caramel, cook granulated sugar in a saucepan over medium heat, swirling but not stirring, until it turns deep amber, about 8–10 minutes. Pour onto a parchment-lined baking sheet and cool completely before breaking into shards.
  6. Top the chilled tart with caramel shards before serving and optionally dust with cinnamon or garnish with sugared cranberries. Slice and serve.

Notes

This tart can be made ahead and is best served chilled. Add caramel shards just before serving for optimal crunch.