Eggnog custard tart is a 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!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS TART!
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Notes for Success:
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
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 in comparison to the one that author of the recipe is using
I typically use 900 strength in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
Eggnog Custard Tart
Ingredients
For the gingerbread crust & cookie decor
For the egg nog custard
- Vegan Butter 3 Tablespoons (42g)
- Soy Milk 2¼ cup (533ml)
- Granulated Sugar ¾cup + 2 Tablespoons (175g)
- Cornstarch 6½ Tablespoons (52g)
- Agar ¾ teaspoon
- Turmeric 1/8 teaspoon *optional for color
- Vanilla Bean Pod scraped of it's seeds, OR Extract 1 teaspoon (5ml)
- Brandy Or Bourbon 1 Tablespoon (15ml)
- Rum 1 Tablespoon (15ml)
- Nutmeg for sprinkling on the finished tart
Instructions
- First prepare the gingerbread dough as far as 1 week in advance.
- When you are ready to roll the crust lightly spray an 8" tart pan with a removable bottom with pan spray
- Roll the gingerbread dough to less than ¼" thick and line the tart pan *see video tutorial
- Use the excess dough to make decorative cookies for your tart or to serve another time
- Blind bake the crust by lining it with parchment paper and pie weights
- bake in a preheated 350°F oven for 15 minutes, the edges should be visibly getting golden browned
- Carefully remove the tart shell from the oven and empty the pie weights into a large bowl taking care not to damage the tart crust
- Then peel off the parchment paper liner as the dough will not be fully baked, so be careful
- 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 and bring to a boil while stirring constantly.
- Once the mixture boils, remove from the heat and 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 and then refrigerate to set to firm, this takes several hours
- Sprinkle with nutmeg
Notes
Eggnog custard tart must be kept refrigerated
This tart will stay fresh in the refrigerator for up to 4 days
I do not freeze custard desserts as they get runny on the thaw
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