These Festive Eggnog Tarts are great for the holidays.
They are rum-and-nutmeg traditional, and super quick to put together. Use frozen tart shells and you can have these ready to go in half an hour.
The custard filling takes only a few minutes to stir together. Pour it into your shells and just bake until set.
The rum flavor is not overwhelming, but if you prefer a non-alcoholic version you can substitute vanilla.
Once you discover how easy these tarts are to make, they will be sure to earn a place in your holiday recipe collection.
Festive Eggnog Tarts
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
These tarts have the traditional eggnog flavors of rum and nutmeg. It only takes a few minutes to mix the filling, and the recipe doubles easily.
Servings: 12 tarts
Ingredients
- 12 3-inch / 7 cm tart shells
- 2 tablespoons / 30 ml sugar
- 1 tablespoon / 15 ml cornstarch
- 1/4 teaspoon / 1.25 ml salt
- 1 egg
- 3/4 cup / 187 ml eggnog
- 1-1/2 tablespoons / 22.5 ml rum or 1 teaspoon / 5 ml rum extract
- 1/4 teaspoon / 1.25 ml nutmeg plus more for sprinkling over top
Instructions
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Preheat oven to 375 degrees F / 190 degrees C.
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Place tart shells on baking sheet and bake for 6-8 minutes, or until pastry has puffed up slightly but is not browned.
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While tarts are baking, stir sugar, cornstarch, and salt in a mixing bowl. Add egg and beat until smooth. Add eggnog, rum and nutmeg and stir until thoroughly blended.
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Pour filling into prepared tart shells.
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Turn oven temperature down to 325 degrees F / 162 degrees C.
-
Place filled tarts in oven and bake for 20-25 minutes, or until pastry is lightly browned and center of tarts is set.
-
Remove tarts from oven and let cool on a wire rack. When cool, sprinkle with additional nutmeg.
Recipe Notes
Variations:
-Replace rum with and equal amount of brandy, or with 1-1/2 teaspoons vanilla.
-Add 1 teaspoon grated orange rind to eggnog before adding to egg mixture.
-Sprinkle with grated white chocolate when cool.
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