Eggnog Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tablespoon caster sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tablespoons ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the eggnog custard:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">75ml dark rum (or 1 tablespoon rum extract)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1 teaspoon freshly grated nutmeg, plus extra for topping</li><li class="ingredients-single-item">¼ teaspoon ground cinnamon</li><li class="ingredients-single-item">Pinch of ground cloves</li><li class="ingredients-single-item">Whipped cream, for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Fine grater for nutmeg</li><li class="equipment-single-item">Baking parchment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and sugar in a large bowl. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Keeping the butter cold and working quickly prevents it from melting, which ensures a flaky, crisp pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the egg yolk with 2 tablespoons of ice-cold water, then drizzle over the flour mixture. Using a knife, stir until the dough begins to come together, adding the extra tablespoon of water only if needed. The dough should be just moist enough to hold together without being sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently gather the dough into a ball, flatten into a disc, wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking and ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and line your tart tin, pressing gently into the corners. Trim excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base with a fork and chill for another 15 minutes to prevent the pastry from puffing up during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is dry and just starting to color at the edges. The bottom should look dry but not browned. This partial baking ensures no soggy bottoms when the wet filling is added.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is baking, prepare the eggnog custard. In a saucepan, gently heat the cream and milk until warm but not boiling. Remove from the heat and stir in the rum (or rum extract), vanilla, nutmeg, cinnamon, and cloves. Allow the spices to infuse into the warm cream mixture for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the egg yolks, whole eggs, and sugar until pale and slightly thickened. The sugar crystals help to cut through the egg proteins, creating a silkier texture in the final custard.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Very gradually pour the warm spiced cream mixture into the eggs, whisking constantly. This slow tempering prevents the eggs from scrambling, ensuring a smooth custard. Strain the mixture through a fine sieve to remove any lumps or undissolved spices.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce the oven temperature to 160°C (140°C fan). Place the partially baked tart shell on a baking sheet, then carefully pour in the custard mixture. The baking sheet makes it easier to transfer the liquid-filled tart to the oven without spilling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Grate a little extra nutmeg over the top and bake for 25-30 minutes, or until the custard is set around the edges but still has a slight wobble in the center (like a just-set jelly). The custard will continue to firm up as it cools, so don't be tempted to overbake or the texture will become grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely at room temperature, then chill for at least 2 hours or overnight. This cooling and setting time is crucial for developing the flavors and achieving the perfect sliceable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, carefully remove the tart from the tin. If desired, dust with a final grating of fresh nutmeg for visual appeal and enhanced aroma. Serve chilled with a dollop of lightly whipped cream for a festive finish. The contrast between the cool, spiced custard and buttery pastry is simply divine!</li></ol>