Eggnog Custard Tart

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!

3.0 from 1 reviews
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.

3.0 from 1 reviews
Browned Butter
Makes ¾ cup Custard Tart
  • ¾ cup (170 grams) unsalted butter
  1. 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.

3.0 from 1 reviews
Eggnog Custard Filling
Makes 2 cups
  • 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)
  1. 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.
  2. 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.
*We used Heilala Vanilla Extract.
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.


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  1. It was ok. The filling was pretty thin so not much of a custard texture to the tart. The flavor of nutmeg was strong so that was the eggnog part I guess. It was not a recipe I’d make again.


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