Ingredients

For the tart shell:

1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
1 large egg yolk
1–2 tablespoons ice-cold water
Pinch of salt

For the eggnog crème filling:

2 cups whole milk
½ cup heavy cream
4 large egg yolks
⅓ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 tablespoon dark rum or bourbon (optional)

For the caramel shards:

1 cup granulated sugar
¼ cup water
A few drops of lemon juice

Instructions

Step 1: In a large bowl, combine flour, sugar, and salt. Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs.

Step 2: Stir in the egg yolk and one tablespoon of ice-cold water. Gently knead the mixture just until it forms a dough, adding a bit more water if needed. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 3: Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Press it into the pan, trim the edges, and prick the bottom with a fork.

Step 4: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10–12 minutes or until golden brown. Let cool completely.

Step 5: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and flour until smooth. Gradually whisk in the milk and cream, ensuring no lumps remain.

Step 6: Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and begins to bubble—about 5–7 minutes. Remove from heat.

Step 7: Stir in the vanilla extract, nutmeg, cinnamon, and optional rum or bourbon. For a smoother texture, strain the mixture through a fine mesh sieve.

Step 8: Pour the warm custard into the cooled tart shell. Smooth the top, then refrigerate for at least 4 hours or until fully set.

Step 9: Line a baking sheet with parchment paper. In a small saucepan, combine sugar, water, and a few drops of lemon juice. Cook over medium heat until sugar dissolves, then increase to medium-high and cook without stirring until it turns a deep amber color.

Step 10: Immediately pour the caramel onto the prepared parchment and tilt the pan to spread it thinly. Let cool completely, then break into shards using your hands or the back of a spoon.

Step 11: Just before serving, decorate the top of the chilled tart with caramel shards. Serve cold or at room temperature.

Tips & Variations

Chill the tart shell well before rolling to prevent sticking and ensure a flaky crust.

For a non-alcoholic version, omit the rum or bourbon and add a touch more vanilla extract for extra flavor.

Use fresh nutmeg for a more vibrant and aromatic spice profile.

Store caramel shards separately to keep them crisp until serving.

FAQs

Can I make the tart shell ahead of time?

Yes, you can prepare the tart shell dough a day in advance and keep it wrapped in the refrigerator. Blind bake the shell just before filling.

What can I use if I don’t have pie weights?

If you don’t have pie weights, dried beans or uncooked rice work well to prevent the crust from puffing up during blind baking.

Dessert

Eggnog Crème Tart with Caramel Shards Recipe

Introduction