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A single slice of homemade eggnog tart on a white plate, showing the creamy eggnog custard filling and crisp, spiced crust.

Eggnog Crème Tart: The Ultimate Holiday Dessert Recipe

The only Eggnog Crème Tart recipe you'll ever need. A foolproof guide to making a holiday dessert with a crisp, spiced crust and a luxuriously smooth, creamy eggnog custard filling. Perfect for your festive celebrations.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Spiced Tart Crust
  • 1.5 cups All-Purpose Flour
  • 0.5 cup Powdered Sugar
  • 0.5 cup Unsalted Butter very cold and cubed
  • 1 Large Egg Yolk
  • 0.25 tsp Cinnamon
  • 0.125 tsp Nutmeg
  • 2 tbsp Ice Water as needed
For the Creamy Eggnog Filling
  • 2 cups Full-Fat Eggnog
  • 0.5 cup Heavy Cream
  • 4 Large Egg Yolks
  • 0.33 cup Granulated Sugar
  • 2 tbsp Cornstarch
  • 1 tbsp Dark Rum or Brandy optional
  • 1 tsp Freshly Grated Nutmeg for garnish

Equipment

  • 1 9-inch tart pan with removable bottom
  • 1 Food processor
  • 1 Pie weights Or dried beans
  • 1 Fine-mesh Sieve

Instructions
 

Prepare the Spiced Tart Crust
  1. In a food processor, pulse the flour, powdered sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs.
  2. Add the egg yolk and pulse to combine. Drizzle in one tablespoon of ice water at a time, pulsing just until the dough starts to clump together.
  3. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
Blind Bake the Crust
  1. Preheat oven to 375°F (190°C). Roll out chilled dough and fit it into a 9-inch tart pan. Trim excess.
  2. Prick the bottom with a fork, line with parchment paper, and fill with pie weights.
  3. Bake for 15-20 minutes. Remove parchment and weights, then bake for another 5-7 minutes until pale golden brown. Cool completely.
Create the Eggnog Custard Filling & Bake
  1. In a saucepan, whisk egg yolks, sugar, and cornstarch. Slowly whisk in eggnog and heavy cream.
  2. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes). Do not boil. Remove from heat, stir in optional rum, and strain through a fine-mesh sieve.
  3. Lower oven to 325°F (165°C). Pour the warm custard into the cooled crust. Bake for 20-25 minutes until the center is just barely set.
Chill and Garnish
  1. Cool the tart completely on a wire rack. Refrigerate for at least 4 hours, or overnight.
  2. Just before serving, grate fresh nutmeg over the top.

Notes

Ensure your crust ingredients are very cold for the flakiest result.
Straining the custard is essential for a silky-smooth texture.
Do not overbake the tart; a slight wobble in the center is perfect.
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