Eggnog Tart with Gingersnap Crust

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Chill Time 3

Total Time 4

Servings slices

Calories 399kcal

Author Meghan

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.

Notes

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

Source: crust adapted from Smitten Kitchen, pastry cream adapted from the America's Test Kitchen Complete TV Show Cookbook

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