Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 2 tbsp cold water (as needed)
- Pinch of salt
- 2 cups (480ml) eggnog
- ½ cup (120ml) heavy cream
- ⅓ cup (70g) granulated sugar
- 4 large egg yolks
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp freshly grated nutmeg
- Pinch of cinnamon (optional)
- 1 cup (200g) granulated sugar
- 2 tbsp water
- Optional: A drop of lemon juice or corn syrup
Instructions
- In a food processor, combine flour, sugar, and salt. Add cold cubed butter and pulse until crumbly.
- Add egg yolk and pulse. If dry, drizzle in cold water. Form dough into a disc, wrap, and chill for 30 minutes.
- Roll out dough and press into a 9-inch tart pan. Trim edges, prick base with a fork, and chill for 15 minutes.
- Blind bake the crust at 375°F (190°C) for 15 minutes with pie weights. Remove weights and bake 8–10 minutes more until golden.
- In a saucepan, warm eggnog, cream, and sugar until steaming. Do not boil.
- In a bowl, whisk egg yolks, cornstarch, vanilla, nutmeg, and cinnamon.
- Slowly pour warm mixture into yolks while whisking. Return to heat and stir until thickened, about 5–8 minutes.
- Pour custard into tart shell. Cool at room temperature for 1 hour, then chill at least 4 hours or overnight.
- For caramel shards: combine sugar and water in a saucepan. Heat on medium-high without stirring until amber.
- Immediately pour onto parchment or silicone mat. Cool 10–15 minutes, then break into shards.
- Top tart with caramel shards just before serving. Slice with a warm, dry knife for clean cuts.
Notes
- Store caramel shards separately in an airtight container with a silica packet.
- Use freshly grated nutmeg for best flavor.
- Blind-baking the crust prevents sogginess under the custard.
- Custard should be cooled fully before refrigerating to prevent sweating or cracking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American