This eggnog crème tart blends creamy eggnog with warm holiday spices inside a crisp tart shell, topped with golden caramel shards for contrast and crunch. The custard filling uses a mix of whole milk and cream, creating a smooth, thick texture that highlights the richness of a classic holiday eggnog dessert.
The Eggnog Filling Is Everything
Real eggnog flavor means using the base components, not shortcuts. I stick with whole milk, cream, yolks, and warm spice to build the filling from scratch. Store-bought eggnog can work in some desserts, but here it turns too loose and unpredictable. I want control over sweetness, texture, and spice level.
Nutmeg and cinnamon bring depth. Nutmeg is the backbone of any true holiday eggnog recipe. A small amount is enough. You don’t want it shouting. Cinnamon rounds it out without pushing into chai territory. I sometimes add a splash of dark rum or bourbon. That hint sharpens the custard, especially after chilling. If you leave it out, it still stands up beautifully. This is why I return to this filling over and over—because it feels complete on its own.
Try it alongside my Eggnog Mousse Cups if you’re looking for a creamier, softer texture.
What You Need and Why It Matters
For the tart shell, cold butter is key. It creates the tender, flaky base that supports the soft custard. Don’t overmix. The butter should stay in small bits, like coarse meal. That’s what gives you the crisp bite after baking.
I use granulated sugar in both the shell and the filling. Nothing fancy. It melts evenly and stays clean in flavor. Egg yolks provide richness and thickening power. Don’t skip the starch, either. Cornstarch and flour work together to stabilize the custard so it slices clean.
The vanilla adds softness. Use real extract if possible. The synthetic ones often clash with nutmeg. For an extra-smooth finish, I strain the custard before filling the tart. It’s not required, but it removes any cooked egg bits.
If you’re making other creamy eggnog desserts this season, I also recommend checking out my Eggnog Panna Cotta. It has a similar spice profile but offers a lighter finish.
Step-by-Step Texture Check
The tart shell should feel firm and golden, not pale or soft. After blind baking, the bottom must lose its raw dough look. Let it cool fully before pouring the filling.
When cooking the custard, watch the edges of the pan. Once it thickens and bubbles softly, pull it off. If it boils too long, the texture tightens too much. You want it to coat the back of a spoon, not cling like glue.
As it chills, the custard firms. Four hours in the fridge usually gives a clean slice. If you see any wobble in the center, give it more time.
Compare the finish to my Eggnog Snickerdoodles if you’re working on a spread. That cookie recipe pairs well with this tart for a full eggnog-themed dessert table.
Common Mistakes and Fixes
If the tart shell cracks, patch it with a scrap of dough before baking. Cracks lead to leaking custard. If the custard curdles, your heat was too high. Use medium and stir constantly. If your caramel won’t harden, you likely pulled it too early. It needs to hit a deep amber before pouring. And if the shards get sticky, store them in a sealed container until serving.
Simple Variations You Can Try
Add orange zest to the filling. One teaspoon lifts the custard and pairs well with nutmeg. Swap the tart shell for a graham cracker crust if you want less fuss. Add crushed gingerbread to the base for extra holiday flavor. Or drizzle white chocolate over the caramel shards for a polished look.
You can also make mini tarts instead of one large one. Use the same filling ratio but adjust bake time. They serve beautifully on individual plates.
Storing and Serving Notes
The tart keeps well in the fridge for up to three days. Keep it covered, especially after adding the caramel. It softens slightly over time but stays sliceable. You can freeze the baked tart shell, unfilled, for two months. I don’t recommend freezing the filled tart. The custard texture changes.
Serve the tart chilled or bring it to room temp for 15 minutes before slicing. The caramel should go on right before serving.
If you’re looking for another simple eggnog treat that travels well, try my Eggnog Fudge. It has a similar base flavor with a candy-like texture.
Serving Ideas for This Tart
Slice and top each piece with a caramel shard. Serve with whipped cream and crushed spice cookies.
Dust the top lightly with cinnamon before adding the caramel. Add sugared cranberries around the edge for a pop of color.
Plate alongside a cup of creamy eggnog or espresso.
Save This Recipe and Share Your Tips
Pin this eggnog crème tart to your Christmas dessert ideas board.
Let me know in the comments if you tried it or made your own variation. I’d love to hear what twist you added.
Eggnog Crème Tart
This Eggnog Crème Tart brings a smooth, custardy texture and deep creaminess of eggnog into a stunning holiday centerpiece. Set in a crisp tart shell and topped with glossy caramel shards for a dramatic finish, this dessert blends nostalgic Christmas cooking with a refined twist. Ideal for any festive table, the filling uses real eggnog, balanced with warm spice and just the right sweetness. Try this show-stopping tart for your next Christmas dessert lineup or impress guests with a unique take on classic eggnog recipes.
Ingredients
- FOR THE TART SHELL:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 1–2 tablespoons ice-cold water
- Pinch of salt
- FOR THE EGGNOG CRÈME FILLING:
- 2 cups whole milk
- ½ cup heavy cream
- 4 large egg yolks
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 tablespoon dark rum or bourbon (optional)
- FOR THE CARAMEL SHARDS:
- 1 cup granulated sugar
- ¼ cup water
- A few drops of lemon juice
Instructions
- MAKE THE TART SHELL: In a large bowl, combine flour, sugar, and salt. Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs.
- ADD YOLK AND WATER: Stir in the egg yolk and one tablespoon of ice-cold water. Gently knead the mixture just until it forms a dough, adding a bit more water if needed. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- ROLL AND LINE PAN: Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Press it into the pan, trim the edges, and prick the bottom with a fork.
- BLIND BAKE: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10–12 minutes or until golden brown. Let cool completely.
- MAKE THE EGGNOG CRÈME FILLING: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and flour until smooth. Gradually whisk in the milk and cream, ensuring no lumps remain.
- COOK CUSTARD: Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and begins to bubble—about 5–7 minutes. Remove from heat.
- FLAVOR THE CUSTARD: Stir in the vanilla extract, nutmeg, cinnamon, and optional rum or bourbon. For a smoother texture, strain the mixture through a fine mesh sieve.
- FILL AND CHILL: Pour the warm custard into the cooled tart shell. Smooth the top, then refrigerate for at least 4 hours or until fully set.
- MAKE THE CARAMEL SHARDS: Line a baking sheet with parchment paper. In a small saucepan, combine sugar, water, and a few drops of lemon juice. Cook over medium heat until sugar dissolves, then increase to medium-high and cook without stirring until it turns a deep amber color.
- FORM SHARDS: Immediately pour the caramel onto the prepared parchment and tilt the pan to spread it thinly. Let cool completely, then break into shards using your hands or the back of a spoon.
- ASSEMBLE AND SERVE: Just before serving, decorate the top of the chilled tart with caramel shards. Serve cold or at room temperature.
Notes
Caramel shards should be added just before serving to maintain crispness. For a non-alcoholic version, omit the rum or bourbon. Tart can be made a day in advance and kept refrigerated.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 409Total Fat 18gSaturated Fat 11gUnsaturated Fat 7gCholesterol 138mgSodium 146mgCarbohydrates 54gFiber 1gSugar 40gProtein 7g
