My eggnog custard tart is the perfect way to transition into fall baking!
It’s an easy yet elegant way to complete your holiday dinner!
Traditional eggnog is made with rum or bourbon or brandy
But I know many of you are alcohol free, in which case you can leave it out!
Gingerbread cookie decor with candied cranberries really ties this tart together!
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THIS TART!
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Notes for Success:
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
Adding agar to this custard is a sure way to have slices that stay perfect after each cut!
Quite honestly you can leave it out for a slightly softer setting custard
Just add another scant tablespoon of cornstarch for a firmer set
However be aware that the cornstarch will break down faster than the agar, which is why I like to use them in combination
Pay attention to the strength of agar you are using I typically use 900 strength in my recipes
You can leave out the agar altogether & use 1 additional Tbs of cornstarch instead
Eggnog Custard Tart
Ingredients
For the gingerbread crust & cookie decor
- 1 Recipe Gingerbread Dough
For the egg nog custard
- 3 Tbs Vegan Butter 42g
- 2¼ cups Soy Milk 533ml
- 14 Tbs Granulated Sugar 175g
- 6 Tbs Cornstarch (48g)
- ¾ teaspoon Agar *see notes
- ⅙ teaspoon Turmeric *optional for color
- 1 teaspoon 1 Vanilla Bean Pod OR Extract
- 1 Tbs Brandy Or Bourbon 15ml
- 1 Tbs Rum 15ml
- 1 teaspoon Nutmeg
Instructions
- First prepare the gingerbread dough then press it into a lightly sprayed 8" tart pan with a removable bottom
- Blind bake the crust by lining it with parchment paper & pie weights
- Bake in a preheated 350°F oven for 15 -20 minutes, the edges should be visibly getting lightly browned. Remove the pie weights & parchment paper & return to the oven for another 10 minutes to bake the rest of the way.
- Cool while you prepare the custard filling
- Combine the sugar, cornstarch & agar in a small bowl to distribute the sugar throughout *this prevents lumps while cooking!
- Melt the vegan butter with the vanilla bean pod & seeds in a medium heavy bottom sauce pot then add the soy milk with the turmeric *if using
- Add the sugar mixture & bring to a boil while stirring constantly.
- Once the mixture boils, remove from the heat & add the rum and or bourbon or brandy *if using and whisk smooth
- Remove the vanilla bean pod, rinse it off and dry it then put into your vanilla sugar container!
- Pour the custard into the prepared gingerbread crust & then refrigerate to set to firm, this takes several hours
- Sprinkle with nutmeg
I glad you are well.
THANK YOU for making a vegan custard that DOESN’T USE COCONUT OIL/CREAM/MILK!! I’m an older woman with dangerously high cholesterol, and I attribute it to all the vegan non-dairy foods that contain coconut oil, which gram for gram, has more saturated fat than lard. I got lazy and bought products that said things like “oat ice cream, oat butter, plant-based cheese,” etc., etc.) And I see that the young vegans are eating more vegan processed foods that weren’t even on the market when I was young. I’ve tried to warn them of the detrimental health effects of coconut oil, but when you’re young you can’t imagine there will ever be a time when your health is deteriorating. Plus, I’m up against the ridiculous claims of the coconut industry stating over & over that coconut oil is a healthy product. I want these young vegans to live a long & healthy life, but I can’t get through to them. So THANK YOU, GRETCHEN PRICE, for creating a recipe that’s not nearly as quick and simple as using a coconut product, but in the long run is far healthier. I can’t wait to try this!!
Hi Louisa! Thank you for your comment & adding in your life experience