Eggnog Custard Tart
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!
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
Video
Notes
Be sure to read the Notes for Success section above the recipe!
Storage Eggnog custard tart must be kept refrigerated & will stay fresh in the refrigerator for up to 4 days. I do not freeze custard desserts
Tried this recipe?Let us know how it was!