Eggnog Crème Tart with Caramel Shards Recipe

Introduction

Indulge in the rich and creamy Eggnog Crème Tart topped with delightful caramel shards. This festive dessert combines a crisp tart shell with smooth, spiced custard, making it perfect for holiday gatherings or special occasions.

Ingredients

• For the Tart Shell
• 1 ¼ cups all-purpose flour (or gluten-free flour mix)
• ½ cup cold butter
• ¼ cup granulated sugar
• 2 to 4 tablespoons ice water
• For the Custard Filling
• 1 ½ cups whole milk (or half-and-half)
• 1 cup heavy cream (or full-fat coconut milk)
• 6 large egg yolks
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• ½ teaspoon nutmeg
• ¼ teaspoon cinnamon
• 1 teaspoon vanilla extract
• Optional: dark rum or bourbon
• For the Topping
• 1 cup caramel (cooled until hard)

Instructions

1. Step 1: Combine 1 ¼ cups flour and ¼ cup granulated sugar in a mixing bowl. Cut in ½ cup very cold butter until the mixture resembles coarse crumbs. Gradually add 2 to 4 tablespoons ice water, mixing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Step 2: Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to fit a tart pan. Press dough into the pan edges, prick bottom with a fork, line with parchment and pie weights. Blind bake for about 20 minutes until edges are golden. Remove weights and cool completely.
3. Step 3: In a saucepan, whisk together 1 ½ cups whole milk, 1 cup heavy cream, ¾ cup sugar, 6 egg yolks, ½ teaspoon nutmeg, and ¼ teaspoon cinnamon. Cook over medium heat, stirring constantly until thickened to coat the back of a spoon, about 8–10 minutes. Avoid boiling. Strain to remove lumps.
4. Step 4: Pour the custard into the cooled tart shell and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight to set fully.
5. Step 5: To make caramel shards, heat 1 cup granulated sugar in a saucepan over medium heat, stirring occasionally until melted and deep amber. Pour onto a parchment-lined baking sheet and spread thin. Let cool completely until hard, then break into shards.
6. Step 6: Once set, remove tart from refrigerator and top with caramel shards just before serving for added crunch and sweetness.

Tips & Variations

• Use gluten-free flour mix in the tart shell for a gluten-free version.
• Substitute brown sugar in the shell and custard for a deeper, richer flavor.
• Try half-and-half or coconut milk for a lighter or dairy-free custard.
• Omit the alcohol for a family-friendly, non-alcoholic dessert.
• Grate fresh nutmeg for the best spice flavor instead of pre-ground.

Storage

Store the tart covered in the refrigerator for up to 3 days. To reheat, bring to room temperature before serving, although it is best enjoyed chilled. Keep caramel shards separate until just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shell in advance?

Yes, you can prepare and blind bake the tart shell up to 2 days ahead. Store it in an airtight container at room temperature.

What can I use instead of cornstarch in the custard?

Arrowroot powder is a great substitute for cornstarch and will help thicken the custard without affecting flavor.

Eggnog Crème Tart with Caramel Shards Recipe

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4.5 from 82 reviews

Indulge in this rich and creamy Eggnog Crème Tart featuring a flaky buttery shell, smooth eggnog-flavored custard filling, and crunchy homemade caramel shards. Perfect for festive occasions, this tart combines warm spices like nutmeg and cinnamon with a hint of vanilla and optional dark rum or bourbon for a sophisticated holiday treat.

• Author: Sienna
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 5 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Tart Shell

• 1 ¼ cups all-purpose flour (or 1:1 gluten-free flour mix for gluten-free option)
• ½ cup cold unsalted butter, very cold before mixing
• ¼ cup granulated sugar (brown sugar optional for deeper flavor)
• 2 to 4 tablespoons ice water, kept icy for texture

For the Custard Filling

• 1 ½ cups whole milk (half-and-half as lighter substitute)
• 1 cup heavy cream (full-fat coconut milk as non-dairy alternative)
• 6 large egg yolks (do not substitute with whole eggs)
• ¾ cup granulated sugar (brown sugar optional)
• 2 tablespoons cornstarch (arrowroot powder as substitute)
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon cinnamon
• 1 teaspoon vanilla extract (pure extract recommended)
• Optional: dark rum or bourbon, to taste (omit for non-alcoholic version)

For the Topping

• 1 cup granulated sugar (to make caramel shards)

Instructions

1. Prepare the Tart Shell: In a mixing bowl, combine 1 ¼ cups of all-purpose flour and ¼ cup granulated sugar. Cut in ½ cup of very cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add 2 to 4 tablespoons of ice water, mixing gently until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
2. Blind Bake the Tart Shell: Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit a tart pan. Gently press the dough into the pan, ensuring even coverage and edges. Prick the bottom with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes until edges are golden brown. Remove from oven, discard weights and parchment, and cool completely on a wire rack.
3. Make the Custard Filling: In a medium saucepan, whisk together 1 ½ cups whole milk, 1 cup heavy cream, ¾ cup sugar, 6 egg yolks, ½ teaspoon grated nutmeg, ¼ teaspoon cinnamon, and 2 tablespoons cornstarch until smooth. Cook over medium heat, stirring constantly with a whisk or spatula to prevent curdling, until the custard thickens enough to coat the back of a spoon, about 8 to 10 minutes. Take care not to let it boil. Strain through a fine mesh sieve to remove any lumps and ensure silky texture. Stir in 1 teaspoon vanilla extract and optional 1-2 tablespoons rum or bourbon if using.
4. Fill and Chill the Tart: Pour the smooth custard into the cooled tart shell, smoothing the surface with a spatula. Cover the tart tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the custard to fully set and flavors to meld.
5. Prepare the Caramel Shards: In a clean saucepan over medium heat, melt 1 cup granulated sugar, stirring occasionally until it liquefies and turns a deep amber color, careful not to burn. Immediately pour the hot caramel onto a parchment-lined baking sheet, spreading thinly to an even layer. Let cool completely at room temperature until fully hardened. Break the hardened caramel into shards of desired size.
6. Serve: Remove the set Eggnog Crème Tart from the refrigerator. Just before serving, arrange the caramel shards decoratively on top of the tart to add a delightful crunch and sparkle.

Notes

• Ensure butter is very cold for the tart shell to achieve a flaky texture.
• Do not boil the custard mixture to prevent curdling.
• Use freshly grated nutmeg for the best flavor in the custard.
• Optional alcohol can be omitted for a non-alcoholic version suitable for all ages.
• Caramel shards can be stored in an airtight container for several days but are best used fresh.
• For gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Keywords: Eggnog tart, eggnog crème tart, caramel shards, holiday dessert, custard tart, festive tart recipe