The holidays are here, and there’s no better way to celebrate than with a dessert that’s both elegant and festive. Enter the Eggnog Custard Tart – a creamy, delicious treat that combines the flavor of eggnog with the smooth texture of a custard. The crust is made from a Pumpkin Cake Roll for a twist on the traditional tart base. It adds a subtle hint of pumpkin spice that pairs beautifully with the eggnog filling and enhances its blend of holiday flavors. Topped with sugared cranberries, rosemary sprigs, and a few gingerbread cookies, this tart is a decadent addition to your traditional holiday spread.
More Recipes for Your Holiday Festivities
Christmas Petit Fours
These delicious treats are made from a mixture of moist, rich red velvet cake and smooth cream cheese filling, coated in white buttercream, and topped with rosemary sprigs and red pearl sprinkles. Simple to make and beautiful, Christmas Petit Fours add a thoughtful, homemade touch to all your holiday gifts.
Winter Wonderland Cake Roll
This stunning creation is filled with classic holiday flavors and decorated to look…well…like a winter wonderland! The rich, velvety red cake roll, cream cheese filling, buttercream frosting, and intricate decorations come together to make this holiday treat a real showstopper. It’s the perfect way to sweeten your gatherings and celebrations during this most wonderful time of year.
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The Polar Bear Cake Roll is deceptively easy to make. A decadent Chocolate Crème Cake Roll, rolled in vanilla-flavored crème filling, makes up the base. It’s decorated with buttercream frosting and coconut flakes for a flavor and texture combination that work together beautifully. Finally, it is finished with icing decorations to give the polar bear its signature features.
What You’ll Need
- To make the pumpkin crust, you’ll need a food processor and tart pan.
- For the custard filling, we recommend using a small bowl, whisk, and large saucepan.
- When it’s time to assemble your tart, you’ll need a spatula and plastic wrap.
Storage Information
Your Eggnog Custard Tart can be covered and stored in the refrigerator for up to 3 days. We do not recommend freezing a custard dessert as they can get runny when thawed.
Tips for Making an Eggnog Custard Tart
- If you choose to use apple juice instead of spiced rum, be sure to taste the juice first before adding it to the eggnog, so you can adjust the sugar or vanilla in the recipe if needed.
- We recommend using whole fat eggnog. The more fat in the eggnog, the less delicate the custard.
- For an extra-smooth texture, pour your eggnog custard through a fine-mesh strainer to remove any lumps before cooling.
How to Make an Eggnog Custard Tart
Servings: This recipe makes approx. 8 slices of Eggnog Custard Tart.
Ingredients
Tart Crust:
- 1 Dutch Apron® Bakery Pumpkin Cake Roll
Eggnog Custard:
- 4 c. eggnog
- 2/3 c. all-purpose flour
- 2/3 c. granulated sugar
- 1 tsp. nutmeg
- 1/2 tsp. kosher salt
- 8 large egg yolks
- 4 tbsp. spiced rum, can be substituted with apple juice
- 4 tsp. vanilla bean paste or vanilla extract
- 1/2 c. unsalted butter, room temperature
Optional Garnish:
Instructions
Prepare the Pumpkin Cake Roll Crust
- Remove the Pumpkin Cake Roll from the packaging and let it sit on the counter to thaw for 30 minutes.
- Once the cake roll is thawed, break it into small pieces. Use your hands or a food processor to crush the pieces into crumbs.
- Press the cake roll crumbs firmly into the bottom and sides of a tart pan to form an even crust.
- Place the tart pan in the freezer while you prepare the custard. Freezing helps the crust set and keeps it firm when you add the custard.
Make the Eggnog Custard
- In a small bowl, whisk the 8 egg yolks until smooth. Set aside.
- Heat the eggnog in the microwave or on the stove until it is just about to boil.
- Tip: Using the microwave reduces the risk of burning the eggnog.
- In a large saucepan, combine the flour, sugar, nutmeg, and salt.
- Over medium heat, slowly pour in the eggnog, about 1/2 c. at a time, while whisking continuously. As the mixture begins to thicken, continue adding the eggnog gradually.
- Once all the eggnog is added and the custard has thickened enough to coat the back of a spoon, remove the pot from the heat. Pour about 1/2 c. of the warm custard into the beaten egg yolks while whisking constantly. This prevents the yolks from cooking too quickly and scrambling.
- Pour the egg yolk mixture back into the pot with the remaining custard. Cook for an additional 2-3 minutes, stirring constantly, until the custard thickens to a pudding-like consistency.
- Remove the pot from the heat and stir in the butter, spiced rum or apple juice, and vanilla bean paste/vanilla extract. Stir until smooth.
Assemble and Chill the Tart
- Allow the custard to cool to room temperature, stirring occasionally to prevent a skin from forming.
- Once the custard has cooled, pour it into the prepared crust. Use a spatula to spread evenly.
- Cover the tart with plastic wrap and refrigerate for at least 3 hours, or overnight, to let the custard fully set.
Add the Finishing Touches
- Right before serving, decorate the tart with gingerbread cookies, sugared rosemary, and/or sugared cranberries for a festive touch.
- If you’d like to make these items for yourself, check out our recipes for sugared rosemary/sugared cranberries and gingerbread cookies.
This Eggnog Custard Tart recipe is the perfect way to end your holiday meals. Whether you’re hosting a family gathering, a cozy dinner with friends, or simply treating yourself to a seasonal dessert, this tart will effortlessly impress with its elegant presentation and decadent taste. Serve it up with a sprinkle of holiday cheer and watch it steal the show on your Christmas table.
