Holiday Eggnog Custard Tart with Nutmeg

Name: Holiday Eggnog Custard Tart with Nutmeg
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: all-purpose flour, unsalted butter, egg yolk, salt, ice water (or 1 pound all-purpose pie dough, thawed if frozen), prepared and chilled, fitted into tart pan; 1½ cups (360 ml) store-bought eggnog, chilled; ¾ cup (180 ml) heavy cream, cold; 4 large eggs, at room temperature; 1 large egg yolk, at room temperature; ⅓ cup (65 g) granulated sugar; 1 teaspoon (5 ml) pure vanilla extract; ½ teaspoon (1 g) ground nutmeg; ¼ whole nutmeg (1 whole nutmeg) whole nutmeg, for freshly grated garnish; ¼ teaspoon (1½ g) fine sea salt

From the MyKitchenBank Kitchen

A silky, spiced custard tart capturing the flavors of the holiday season. Rich eggnog mingles with cream and eggs to create a tender filling that bakes until just set, topped with freshly grated nutmeg. The buttery pastry crust provides a crisp, tender foundation. Perfect for festive gatherings or as an elegant dessert that can be made a day ahead.

Prep: 25 min
Cook: 45 min
Wait: 2 hr 15 min
Total: 3 hr 25 min
Makes: 1 tart (8 slices)

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Steps

Before you start

Remove pastry crust from freezer 15 minutes before rolling (if using frozen) or prepare your own and chill for at least 30 minutes
Preheat oven to 375°F (190°C) for blind baking the crust, then increase to 325°F (163°C) for the custard
Have all custard ingredients at room temperature for a smooth, lump-free filling
Line a baking sheet with foil to catch any drips

1
Prepare and blind bake crustOven 375°F / 190°C
- Remove pastry dough from refrigerator and let it soften slightly at room temperature for 5 minutes.
- Fit into a 9-inch (23 cm) tart pan with removable bottom, pressing gently into the corners and sides; trim excess dough.
- Prick the bottom with a fork in several places.
- Line with parchment paper and fill with pie weights or dried beans.
- Place on the prepared baking sheet and bake at 375°F (190°C) for 12–15 minutes, until the edges are light golden.
- Remove weights and parchment, and bake for another 3–4 minutes until the bottom looks set but is still pale.
- Remove from oven and let cool briefly.
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Ready when: Edges light golden, bottom feels firm and is pale, not browned
Tip: Don't skip the pie weights—they prevent puffing and ensure an even crust. A soggy bottom is a common pitfall with tarts.
2
Reduce oven temperatureOven 325°F / 165°C
- While the crust cools, reduce oven temperature to 325°F (163°C).
- This lower temperature ensures the delicate custard sets gently without browning or cracking.
3
Combine eggnog and creamOven 160°F / 70°C
- In a medium saucepan, whisk together the cold eggnog and heavy cream over medium heat.
- Warm to about 160°F (71°C), stirring occasionally—you want it steaming but not boiling.
- This warming step helps the custard set evenly and prevents curdling.
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Ready when: Liquid is steaming, small bubbles at the edges, thermometer reads 160°F (71°C)
Tip: Use a instant-read thermometer to hit the target temperature. Overheating can cause the custard to become grainy.
4
Whisk eggs and sugar
- In a separate bowl, whisk together the 4 large eggs, 1 egg yolk, granulated sugar, vanilla extract, ground nutmeg, and fine sea salt until well combined and pale, about 1–2 minutes.
- The mixture should be smooth and homogeneous with no lumps.
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Ready when: Mixture is pale, thick, and smooth; no sugar crystals or egg white streaks visible
Tip: Whisking thoroughly incorporates air and helps distribute the spices evenly, ensuring consistent flavor throughout the tart.
5
Temper the eggs
- Slowly pour the warm eggnog mixture into the egg mixture while whisking constantly.
- Add about one-third of the eggnog first, whisking constantly to bring the eggs up to temperature without scrambling them.
- Once combined, whisk in the remaining eggnog in a steady stream.
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Ready when: Custard is smooth, uniform in color, with no visible egg streaks or curdled bits
Tip: Tempering prevents scrambled eggs. Keep whisking—this is crucial. Pour slowly and deliberately.
6
Strain the custard
- Pour the combined custard through a fine-mesh strainer into a clean bowl, pressing gently with the back of a spoon to remove any foam, lumps, or cooked egg bits.
- This ensures a silky-smooth filling with no grit.
- Let the strained custard sit for 1–2 minutes for the bubbles to settle.
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Ready when: Custard is smooth, translucent, with no foam on top and no particles in the strainer
Tip: Don't skip straining. This step is what separates a silky tart from a gritty one. Be gentle but thorough.
7
Pour filling and bakeOven 325°F / 165°C
- Pour the strained custard into the partially baked tart shell, filling it to just below the rim.
- Place the tart on the baking sheet and bake at 325°F (163°C) for 30–38 minutes.
- The custard is done when it jiggles just slightly in the center when you give the pan a gentle nudge—the outer inch or so should look set and barely opaque, but the very center should still have a tiny wobble.
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Ready when: Outer custard is opaque and set, center has a barely perceptible jiggle (about 1 inch diameter). Temperature at the center reaches 165°F (74°C)
Tip: Overbaking creates a rubbery, cracked custard. A slight jiggle is essential—it will continue cooking as it cools and will firm up perfectly.
8
Cool on rack
- Remove the tart from the oven and let it cool on a rack at room temperature for 30 minutes.
- The carryover heat continues to gently set the custard.
- Do not cover it—steam needs to escape or condensation will make the crust soggy.
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Ready when: Tart is warm to the touch but no longer steaming; custard is fully set and wobbles only minimally when nudged
Tip: Resist the urge to cover the tart while it cools. Condensation will soften your crust.
9
Chill and garnish
- Transfer the tart to the refrigerator and chill for at least 1 hour (or up to 8 hours) until completely cold.
- Just before serving, use a microplane or box grater to grate a light layer of fresh nutmeg over the top of the tart.
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Ready when: Tart is very cold to the touch; custard is firm but creamy when sliced
Tip: Fresh nutmeg grated just before serving is far superior to pre-ground. It looks elegant and tastes vibrant.

Good to know

Tips

The difference between creamy, silky custard and grainy, overcooked custard is often just 2–3 minutes of baking time and proper tempering of the eggs. Use an instant-read thermometer and trust the gentle jiggle test—it's more reliable than time alone.
Room-temperature eggs are essential. Cold eggs take longer to heat through and increase the risk of unevenness in the filling. Leave them on the counter for 30 minutes before using.
Fresh nutmeg grated just before serving delivers a fragrant, warm note that pre-ground nutmeg cannot match. It's worth the small effort.
If your tart cracks during baking, it's likely overcooked or the oven temperature was too high. The next time, lower the temperature by 10°F and start checking at 28 minutes instead of 30.

Make ahead

The entire tart can be baked and chilled up to 1 day ahead. Wrap loosely in foil and store in the refrigerator. Grate fresh nutmeg over the top just before serving. The pastry crust can also be made and blind-baked up to 2 days in advance; cool completely, wrap, and refrigerate until ready to fill and bake.

Storage & reheating

Room temperature: not recommended. Refrigerator: covered loosely with foil, up to 3 days (the crust softens over time as humidity increases). Freezer: wrap tightly in plastic wrap and foil, up to 2 months; thaw overnight in the refrigerator before serving. Reheat gently in a 275°F (135°C) oven for 10–15 minutes if desired, though the tart is best served cold or at cool room temperature.

Substitutions

store-bought eggnog, chilled → 1.5 cups (360 ml) whole milk or half-and-half mixed with 1 tablespoon (15 ml) rum or brandy and a pinch of nutmeg. If you prefer a non-alcoholic version or don't have eggnog, this mimics the spiced, creamy flavor. Adjust sweetness with an extra 1–2 teaspoons of sugar if using plain milk.
heavy cream, cold → 0.75 cup (180 ml) whole milk. Reduces richness and fat content; the custard will be slightly less luxurious but still delicious.
ground nutmeg → 0.25 teaspoon ground cinnamon or 0.25 teaspoon ground allspice. Nutmeg is quintessential to eggnog flavor, but a warmer spice blend works if you prefer less nutmeg intensity.
all-purpose flour, unsalted butter, egg yolk, salt, ice water (or 1 pound all-purpose pie dough, thawed if frozen) → 1 store-bought unbaked pie crust (9 inch / 23 cm). Convenient and reliable; thaw according to package directions before lining the tart pan.