Holiday Eggnog Custard Tart

Name: Holiday Eggnog Custard Tart
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1¼ cup (155 g) all-purpose flour; ¼ tsp (1½ g) kosher salt; 1 tbsp (12 g) granulated sugar; 6 tbsp (85 g) cold unsalted butter, cut into ½-inch cubes; 1 large egg yolk; ¼ tsp (1¼ ml) vanilla extract; 2 cup (480 ml) aged eggnog, at room temperature; 1 cup (240 ml) heavy cream, cold; 5 large egg yolks, at room temperature; ¾ cup (150 g) granulated sugar; ½ tsp (1 g) freshly grated nutmeg; 1 tsp (5 ml) vanilla extract; ¼ cup (60 ml) bourbon; 3 tbsp (43 g) unsalted butter; ½ cup (110 g) packed brown sugar; ¼ tsp (1½ g) kosher salt; ¼ tsp (½ g) freshly grated nutmeg; ¼ cup (45 g) candied cranberries (optional)

From the MyKitchenBank Kitchen

A frozen custard tart with rich eggnog flavor and warming spices. A buttery tart shell cradles a silky frozen eggnog custard swirled with bourbon caramel and topped with freshly grated nutmeg and candied cranberries. This elegant dessert captures holiday flavors in a make-ahead showstopper.

Prep: 45 min
Cook: 25 min
Wait: 3 hr
Total: 4 hr 10 min
Makes: 1 tart (8 slices), about 9 inches

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Ingredients

8 servings

For the tart shell
1¼ cup (155 g) all-purpose flour
¼ tsp (1.5 g) kosher salt
1 tbsp (12 g) granulated sugar
6 tbsp (85 g) cold unsalted butter, cut into ½-inch cubes
1 large egg yolk
¼ tsp (1.3 ml) vanilla extract
For the custard
2 cup (480 ml) aged eggnog, at room temperature
1 cup (240 ml) heavy cream, cold
5 large egg yolks, at room temperature
¾ cup (150 g) granulated sugar
½ tsp (1 g) freshly grated nutmeg
1 tsp (5 ml) vanilla extract
For the caramel swirl
¼ cup (60 ml) bourbon
3 tbsp (43 g) unsalted butter
½ cup (110 g) packed brown sugar
¼ tsp (1.5 g) kosher salt
For topping
¼ tsp (0.5 g) freshly grated nutmeg
¼ cup (45 g) candied cranberries (optional)

Equipment (9)

9-inch (23 cm) removable-bottom tart pan
Medium saucepan
Whisk
Instant-read thermometer
Fine-mesh strainer
Ice cream maker
Wooden spoon
Pastry brush
Small saucepan for caramel

Steps

Before you start

Chill the ice cream maker bowl at least 24 hours ahead (or overnight)
Have all custard ingredients at room temperature before starting
Preheat oven to 375°F (190°C) about 20 minutes before baking the shell

1
Make the tart dough
- In a medium bowl, whisk together flour, salt, and sugar.
- Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
- In a small bowl, whisk together the egg yolk and vanilla extract.
- Add to the flour mixture and stir with a fork just until the dough comes together.
- Form into a disk, wrap in plastic, and chill for at least 30 minutes.
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Ready when: Dough is pale and crumbly; egg yolk just moistens it
Tip: Keep all ingredients and tools cold so the butter stays separated for a flaky crust
2
Bake the tart shellOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll the dough into a 10-inch (25 cm) circle about ⅛ inch thick.
- Transfer to a 9-inch (23 cm) tart pan with a removable bottom, pressing gently into the corners and letting the excess hang over the edges.
- Trim the overhang.
- Prick the bottom all over with a fork.
- Line with parchment paper and fill with pie weights or dried beans.
- Bake for 12 minutes until the sides are set, then remove weights and parchment and bake another 8–10 minutes until light golden and mostly cooked through (it will firm further as it cools).
- Remove and cool completely on a wire rack.
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Ready when: Shell is light golden, no longer moist, and feels firm to the touch
Tip: Prick the bottom and use weights to prevent the shell from puffing and warping
3
Cook the custard baseOven 170°F / 75°C
- In a medium saucepan, heat the eggnog and 1 cup (240 ml) of the heavy cream over medium heat, stirring occasionally, until small bubbles form around the edges (about 170°F or 77°C); do not boil.
- While the eggnog mixture heats, whisk the egg yolks and sugar in a separate bowl until pale and thick, about 2 minutes.
- Slowly add the hot eggnog mixture to the egg yolks while whisking constantly (add about ¼ cup at a time to temper the yolks).
- Return the entire mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard reaches 165°F (74°C) and coats the back of the spoon (about 4–5 minutes).
- Remove from heat and stir in the nutmeg and vanilla extract.
- Strain through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.
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Ready when: Custard reaches 165°F (74°C) and coats the spoon without running off
Tip: Temper the egg yolks slowly so they don't scramble, and don't let the mixture boil or it will taste eggy
4
Chill the custard base
- Set the custard bowl over an ice bath or place in the refrigerator until chilled to below 45°F (7°C), about 30–45 minutes.
- Stir occasionally.
- The custard must be very cold before churning.
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Ready when: Custard is thoroughly chilled and slightly thickened
Tip: Use an ice bath to speed cooling, or prepare this step a day ahead
5
Make bourbon caramel
- In a small saucepan, melt the butter over medium heat.
- Add the brown sugar and salt, stirring until the sugar dissolves and the mixture is smooth, about 2 minutes.
- Remove from heat and carefully pour in the bourbon—it will bubble slightly.
- Stir to combine.
- Let cool to room temperature (about 10 minutes).
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Ready when: Brown sugar is fully dissolved and mixture is smooth and aromatic
Tip: Add bourbon away from direct heat to avoid splattering; this caramel can be made hours ahead
6
Churn the frozen custard
- Pour the chilled custard base into the ice cream maker.
- Churn according to manufacturer's instructions, usually 20–25 minutes, until the mixture reaches soft-serve consistency (it should be thick but still spoonable).
- The remaining ½ cup (120 ml) of cold heavy cream may be whipped to stiff peaks and folded in at the end for extra richness (optional but recommended).
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Ready when: Mixture is pale, thick, and creamy; holds its shape on a spoon
Tip: Don't over-churn or the custard will become grainy; stop as soon as it reaches soft-serve stage
7
Assemble the tart
- Spread the soft-frozen custard into the cooled tart shell, smoothing the top with an offset spatula or the back of a spoon.
- Drizzle the bourbon caramel over the top in a zigzag pattern and gently swirl it into the custard with the tip of a knife, being careful not to overmix.
- Place the tart on a sturdy baking sheet and freeze for at least 2 hours until firm (or up to 2 days).
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Ready when: Tart is frozen solid; a knife pushed into it meets firm resistance
Tip: Freeze on a baking sheet so it's easier to move and store in the freezer
8
Finish and serve
- Remove the tart from the freezer 5–10 minutes before serving to soften slightly for easier slicing.
- Using a warm, dry knife (wipe it clean between cuts), slice into 8 wedges.
- Top each slice with a light grating of fresh nutmeg and, if desired, a scatter of candied cranberries.
- Serve immediately.
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Ready when: Knife slices through tart cleanly and easily; custard is creamy but holds shape
Tip: Dip your knife in hot water and wipe it dry between cuts for clean, neat slices

Good to know

Tips

Use a high-quality, aged eggnog with plenty of spice for the best flavor; store-bought works but homemade eggnog will make this truly special
Invest in a dedicated ice cream maker bowl that you keep perpetually frozen—this ensures consistent, smooth results
Temper the egg yolks slowly when adding hot eggnog to prevent scrambling, which will make the custard grainy
Chill the churned custard in the tart shell immediately after churning; if it sits too long, it may separate or become icy rather than creamy

Make ahead

The tart shell can be baked up to 1 day ahead and kept in an airtight container at room temperature. The custard base can be made up to 2 days ahead and chilled. The assembled tart can be frozen for up to 2 days. The bourbon caramel keeps in a covered jar at room temperature for up to 1 week.

Storage & reheating

Freeze in an airtight container or well wrapped for up to 1 week. To serve, remove from freezer 5–10 minutes before slicing. The tart does not reheat well; serve straight from the freezer.

Substitutions

bourbon → dark rum or brandy. Use the same amount for a similar caramel swirl with a different spirit character
aged eggnog → whole milk mixed with heavy cream and a pinch of nutmeg. Use 1.5 cups (360 ml) whole milk + 0.5 cup (120 ml) heavy cream if fresh eggnog is unavailable, though the flavor will be less rich
candied_cranberries → candied citrus peel or crushed gingerbread cookies. Either adds a festive crunch and color contrast to the creamy custard