This Eggnog Tart with Gingersnap Crust has a velvety smooth eggnog pastry cream inside a crisp, spiced crumb crust. It is a lovely addition to a holiday meal.
My family loves eggnog, and we are always dreaming up ways to incorporate it into recipes around the holidays.
After troubleshooting eggnog pastry cream, I finally nailed down a successful recipe.
To make this tart, I wanted a gingersnap cookie crust to include some holiday spices. I used the crust recipe from Smitten Kitchen's Dark Chocolate Tart.
I served this tart along with a Nut Free Cranberry Curd Tart for New Year's Eve. Everyone loved this dessert! It has a crisp, spiced crust and a silky smooth eggnog flavored filling.
If you're looking for a dessert with great holiday flavor, this tart is for you. It is the perfect conclusion to a holiday meal, Christmas dinner, or a gathering with friends.
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Make the Gingersnap Crust
To make the crust, I used Stauffer's Snaps Ginger Cookies. These are crispy with great spice flavor.
Start by crushing the cookies to crumbs in a food processer.
Add melted butter and salt and process the crumbs again until moistened.
Press the crumbs into a tart pan with a removable bottom. I like to place the pan on a foil lined baking sheet in case any butter seeps out during baking.
Bake the crust until it is fragrant and set.
Cool the crust completely on a wire rack until it reaches room temperature.
Make the Eggnog Pastry Cream
I recommend getting your ingredients and supplies ready before starting the pastry cram because the process can go fast, and you don't want to be scrambling to find what you need.
Start by setting a fine mesh strainer over a medium sized bowl with a wire whisk. Set this aside.
Place the cut butter next to the stovetop.
In a separate medium bowl, whisk the egg yolks, then add sugar and whisk until it has started to dissolve and the mixture is creamy. Whisk in the cornstarch until combined and the mixture turns a thick, pale yellow. Set this bowl next to the stovetop.
In a medium saucepan over medium heat, the half-and-half, sugar, nutmeg and salt to a simmer, stirring occasionally to dissolve sugar.
When the half-and-half mixture has reached a full simmer, gradually whisk it into the egg mixture, which will temper it. After the two have been fully combined, return the custard to the saucepan, making sure to scrape the bowl with a rubber spatula to transfer the entire amount.
Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture thickens and becomes glossy. This is a critical step and requires attention. The time it takes for this to happen could be as little as 30 seconds or take much longer. The important thing is not the actual time but rather that you continue to cook until the mixture thickens to the consistency of pudding. If it's not, keep cooking and whisking constantly.
While the refrigeration step will help set the pastry cream, if it's not thick at this point, it won't thicken enough upon chilling. If you're wondering if it has thickened, it probably hasn't because it's pretty obvious and happens quickly.
Remove the thickened pastry cream from the heat and whisk in the butter and vanilla.
Transfer the pastry cream to the fine mesh sieve set over a medium bowl. Whisk the cream to force it through the strainer to remove any lumps or egg clumps.
Press plastic wrap directly on the surface of the pastry cream to avoid getting a "skin" on top.
Refrigerate the pastry cream until cold and set, a minimum of 3 hours and a maximum of 48 hours, until you are ready to assemble and serve the tart.
Assemble the Tart
I recommend waiting to assemble the tart until just prior to serving. If you assemble it early, you risk the pastry cream becoming runny or making the cookie crust soggy.
To assemble, peel off the plastic wrap from the pastry cream and discard.
Gently stir the pastry cream to ensure it is smooth and homogenous.
Transfer the pastry cream to the tart shell and smooth into an even layer.
Sprinkle the top with ground cinnamon or nutmeg and add a decorative border of whipped cream, if desired.
Serving
To serve, carefully remove the sides of the pan by pressing up from the bottom, then slip the tart onto a cutting surface by sliding it off of the removable bottom.
Use a sharp knife to cut the tart into wedges.
Storage
I do not recommend filling the tart until just prior to serving. If you do need to fill it ahead of time, make sure to keep it refrigerated the entire time or the pastry cream will start to become thinner.
Keep the tart in the tart pan until you are ready to cut the tart into slices to keep the crust intact.
Gluten Free Option
Use gluten free gingersnap cookies for the crust.
📖 Recipe
Eggnog Tart with Gingersnap Crust
Equipment
- 1 9-inch tart pan with a removable bottom
Ingredients
For the Gingersnap Cookie Crust:
- 8 ounces gingersnap cookies (about 32 cookies, coarsely broken)
- 4 tablespoons butter (melted)
- 1 pinch table salt
For the Eggnog Pastry Cream:
- 4 tablespoons butter (cold and cut into 4 pieces)
- 5 large eggs
- ½ cup granulated sugar (divided)
- 3 tablespoons cornstarch
- 2 cups half-and-half
- ¼ teaspoon nutmeg
- 1 pinch table salt
- 1½ teaspoons vanilla extract
For Garnish:
- whipped cream
- ground cinnamon or nutmeg
Instructions
Bake the Crust:
- Preheat the oven to 325°F.
- Finely grind the gingersnap cookies in a food processor, yielding 1½ to 1⅔ cups.8 ounces gingersnap cookies
- Add the melted butter and salt. Process until the crumbs are moistened.4 tablespoons butter, 1 pinch table salt
- Press the crumbs firmly onto the bottom and up the sides of 9-inch tart pan with a removable bottom. Place pan on an aluminum foil lined baking sheet.
- Bake for 8-10 minutes, until the crust is fragrant and set.
- Cool the crust completely on a wire rack at room temperature.
Make the Pastry Cream:
- Place a fine-mesh strainer over a medium bowl with a wire whisk. Set aside.
- Set the cold pieces of butter next to the stovetop.4 tablespoons butter
- Whisk the egg yolks in a medium bowl. Add 2 tablespoons of sugar and whisk until it has started to dissolve and mixture is creamy, around 15 seconds. Whisk in the cornstarch until combined and mixture turns a thick, pale yellow, about 30 seconds. Set this aside next to the stovetop.5 large eggs, 3 tablespoons cornstarch
- Bring to a simmer the half-and-half, 6 tablespoons sugar, nutmeg and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar.2 cups half-and-half, ¼ teaspoon nutmeg, 1 pinch table salt
- When the half-and-half mixture has reached a full simmer, gradually whisk it into the egg mixture to temper it. Return this combined mixture to the saucepan, making sure to scrape the bowl with a rubber spatula to transfer the entire amount. Return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture thickens and becomes glossy. This may take as little as 30 seconds or considerably longer. The important thing is not the actual time but rather that you continue to cook until the mixture thickens. It should become the consistency of pudding. If it's not, keep cooking while whisking constantly. While the refrigeration step will help set the pastry cream, if it's not thick at this point, it won't thicken enough upon chilling. If you are wondering if it has thickened, it probably hasn't because it's pretty obvious and happens quickly.
- Remove the pastry cream from the heat and whisk in the butter and vanilla.
- Transfer the pastry cream to the fine mesh sieve set over a medium sized bowl. Whisk to strain any lumps or egg clumps. The resulting pastry cream in the bowl should be silky smooth.1½ teaspoons vanilla extract
- Press plastic wrap directly on the surface of the pastry cream to avoid a "skin" from forming. Refrigerate the pastry cream until cold and set, a minimum of 3 hours and a maximum of 48 hours.
Assemble the Tart:
- Assemble the tart just before serving. Remove the plastic wrap from the surface of the pastry cream and discard.
- Transfer the entire amount of pastry cream to the crust. Smooth the top.
- Decorate with whipped cream and sprinkle with cinnamon or nutmeg, if desired.
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