Browned butter lends nutty depth to the shortbread crust of this indulgent dessert. A dash of spiced rum gives the creamy eggnog custard a little kick. We’d remind you this is best enjoyed the day of, but you won’t be able to resist having a slice (or two or three) once it’s out of the oven anyway. Find more ways with shortbread in our 2018 November/December issue!
- 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)
- 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.
- 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.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Remove tart pan from freezer. Place tart pan on prepared baking sheet.
- 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.
- Pour warm Eggnog Custard Filling into prepared crust. Generously dust with nutmeg and cinnamon.
- 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.
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.
- ¾ cup (170 grams) unsalted butter
- In a medium saucepan, melt butter over medium heat. Cook, stirring constantly, until butter turns a medium-brown color and has a nutty aroma, 7 to 10 minutes. Immediately transfer to a small bowl; let cool completely. Refrigerate until ready to use.
- 1 cup (240 grams) half-and-half
- ½ cup (120 grams) whole milk
- 1 tablespoon (15 grams) dark spiced rum
- 2 teaspoons (8 grams) vanilla extract*
- 6 large egg yolks (112 grams)
- ⅓ cup (67 grams) castor sugar (see Note)
- In a medium saucepan, heat half-and-half, milk, rum, and vanilla over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Remove from heat.
- In a medium bowl, whisk together egg yolks and sugar. Slowly pour in hot milk mixture, whisking constantly. Strain mixture through a fine-mesh sieve. Use immediately.
Note: To make castor sugar, in the container of a blender or the work bowl of a food processor, blend or pulse ⅓ cup (67 grams) granulated sugar in short bursts, 2 to 3 times, until sugar becomes superfine. If sugar reaches a powdery consistency, you’ve gone too far.