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.
- 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
Preheat oven to 375 degrees F / 190 degrees C.
Place tart shells on baking sheet and bake for 6-8 minutes, or until pastry has puffed up slightly but is not browned.
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.
Pour filling into prepared tart shells.
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.
-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.