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

1. Preheat the oven to 400 degrees F.
2. In a bowl, combine the flour and salt. Add the butter gradually crumbling it with your fingers until it becomes much smaller sized lumps.
3. Slowly add the iced water mixing it through the flour until the dough starts to come together and forms a soft ball.
4. Cover the dough with plastic wrap and let it rest in the fridge for about 15 minutes.
5. Grease a 10 inch tart pan with removable base with some butter
6. 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.
7. 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.
8. Bake in the oven for 25 minutes and golden/light brown. Let cool and turn the oven down to 325 degrees F.
9. In another bowl add the eggs, cornstarch and both sugars.
10. Whisk until well combined.
11. Add the melted butter, zest, eggnog and vanilla extract and whisk again making sure there are no lumps.
12. Pour the custard into the cooked pastry shell and bake for about 55 minutes and the center is no longer liquid but firm.
13. Let cool before slicing or store in the fridge until ready to serve.
14. Dust with powdered sugar if preferred.