I think my only experience with eggnog is through a Starbucks Latte, and being just a straight coffee shooter it never really rocked my world. Things changed when I started to make this Eggnog Custard Tart though and I think I’m smitten.
I’m not sure if there might be a traditional way to enjoy eggnog, maybe like a shot or a small amount over some ice cream. Somebody please let me know because drinking it by the (large) glass is dangerously easy. If you took away the nutmeg flavor and the pale yellow color, you’re basically chugging heavy cream which sounds like a cholesterol nightmare but the stuff is soooo good!
I used Davidson’s Safest choice Eggs for my recipe and even though my eggnog tart is cooked slowly in the oven, pasteurized eggs are a lot safer to use than any other eggs on the grocery store shelf. Using a natural warm water bath method, the freshly laid eggs are treated to kill any bacteria in the egg without changing the structure of the egg itself. We’re in the season of full-on baking so using pasteurized eggs gives you that extra peace of mind when inhaling spoonfuls of raw brownie batter…totally the normal thing to do.
While we’re all about holiday baking, make sure to check out the Dozen Days Of Nog Facebook page where you can have all of your baking questions answered, find holiday recipes or just drool at all of the amazing sweets treats! Be sure to include #SafeNog if you join in any conversations. Happy Holidays!
More fantastic eggnog recipes for the holidays!
Eggnog Filled Cookie Cups – Chocolate Moosey
Irish Mexican Eggnog – Average Betty
Eggnog with Saffron and Rosewater – Family Spice
Eggnog Cake – Sounding My Barbaric Gulp
This post was sponsored by Davidson’s Safest Choice Eggs. All thoughts and opinions are always my own.
Eggnog Custard Tart
For The Pastry
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 2 in sticks unsalted butter cubes plus 1 tablespoon for greasing the pan., 8oz
- 1/2 cup iced water
For The Filling
- 3 large Davidson's Safest Choice Eggs
- 1 1/2 teaspoons cornstarch
- 1/4 cup brown sugar
- 3/4 cup granulated white sugar
- 8 tablespoons butter melted
- 2 teaspoons lemon zest
- 1 1/2 cups eggnog
- 1/2 teaspoon vanilla extract
- Preheat the oven to 400 degrees F.
- In a bowl, combine the flour and salt. Add the butter gradually crumbling it with your fingers until it becomes much smaller sized lumps.
- Slowly add the iced water mixing it through the flour until the dough starts to come together and forms a soft ball.
- Cover the dough with plastic wrap and let it rest in the fridge for about 15 minutes.
- Grease a 10 inch tart pan with removable base with some butter
- Once the dough has rested, dust your work surface with some flour. Use a rolling pin to roll out the dough in a circle about 3 inches wider than the tart pan and about 1/4 inch thick.
- Carefully transfer the dough to the pan and line the base and sides. trim any big overhanging pieces of dough and poke the base with a fork.
- Bake in the oven for 25 minutes and golden/light brown. Let cool and turn the oven down to 325 degrees F.
- In another bowl add the eggs, cornstarch and both sugars.
- Whisk until well combined.
- Add the melted butter, zest, eggnog and vanilla extract and whisk again making sure there are no lumps.
- Pour the custard into the cooked pastry shell and bake for about 55 minutes and the center is no longer liquid but firm.
- Let cool before slicing or store in the fridge until ready to serve.
- Dust with powdered sugar if preferred.