Creamy Eggnog Tart Recipes

CRANBERRY EGGNOG TART

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
• Reduce oven temperature to 300°F.
• Make filling:
• Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
• Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
• Bake tart:
• Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
• Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
• Just before serving, remove side of pan.

CREAMY HOLIDAY EGGNOG

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.

EGGNOG CREME-BRULEE TARTLETS

Steps:

• Roll out both disks of dough on a lightly floured surface to a scant 1/8-inch thickness. Using a round cookie cutter or an inverted bowl and a paring knife, cut out eight 4 1/2-inch disks. Fit into eight 3 1/4-inch ring tart molds, pressing into corners and up sides (do not trim edges). Transfer to a parchment-lined baking sheet; freeze until firm, at least 20 minutes and up to 1 day.
• Meanwhile, bring cream and 2 tablespoons granulated sugar just to a boil in a small saucepan. Whisk together yolks and remaining 2 tablespoons granulated sugar in a heatproof bowl. Whisking constantly, ladle about one-half of hot cream mixture into yolk mixture. Pour egg mixture into pan and cook over medium-low, stirring constantly, until thick enough for spoon drawn through it to leave a trail, 3 to 5 minutes (do not let boil). Strain mixture into a heatproof measuring cup; stir in brandy and nutmeg.
• Preheat oven to 400 degrees. Trim dough shells flush with rims of tart molds. Line each shell with parchment and fill with pie weights or dried beans. Bake 20 minutes. Remove parchment and weights; bake until golden and dry, about 1 minute more. Let cool slightly, about 10 minutes.
• Reduce temperature to 300 degrees. Divide custard evenly among shells, filling each almost to top. Bake until custard is just set around edges, 20 to 25 minutes. Let cool in molds on a wire rack 30 minutes. Remove rings and refrigerate until chilled and set, at least 1 hour and up to 1 day.
• Sprinkle each tart with about 2 teaspoons superfine sugar. Hold a handheld kitchen torch 3 to 4 inches above surface and move flame in a circular motion until sugar is deep golden brown. Serve immediately.