Eggnog Custard Tart
Makes 1 (9-inch) tart
  • Browned Butter (recipe follows), softened
  • ⅓ cup (40 grams) confectioners’ sugar
  • ¾ teaspoon (3 grams) vanilla extract*
  • ½ teaspoon (1.5 grams) kosher salt
  • 1½ cups (188 grams) all-purpose flour
  • Eggnog Custard Filling (recipe follows)
  • Grated fresh nutmeg and grated fresh cinnamon, for dusting
  • Garnish: white chocolate curls (see Note)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat Browned Butter at low speed until smooth, about 1 minute. Add confectioners’ sugar, vanilla, and salt, beating until combined, stopping to scrape sides of bowl. Gradually add flour, beating until combined and dough comes together, 3 to 4 minutes.
  2. Press dough into a 9-inch removable-bottom tart pan. Gently press dough into bottom and up sides of pan until smooth and even. Freeze for 30 minutes.
  3. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  4. Remove tart pan from freezer. Place tart pan on prepared baking sheet.
  5. Bake until light golden brown around the edges, 15 to 20 minutes. While crust is still warm, gently flatten any puffed areas with the back of a spoon. Let cool completely on a wire rack.
  6. Pour warm Eggnog Custard Filling into prepared crust. Generously dust with nutmeg and cinnamon.
  7. Bake until set around the edges but still slightly jiggly in center, 25 to 30 minutes. Let cool completely on a wire rack. Garnish with white chocolate curls, if desired. This tart is best enjoyed the day it is baked.
*We used Heilala Vanilla Extract.
Note: To create white chocolate curls, use a vegetable peeler to shave off thin pieces of a room temperature block of white chocolate. We used Callebaut White Chocolate.
Recipe by Bake from Scratch at