Egg Nog Custard Tartlets
These Egg Nog Custard Tartlets are silky, creamy, and perfectly spiced—made with Hiland Spring Egg Nog and topped with fresh berries in a crisp shell.
Recipe and image compliments of Brit from Whisked Away Kitchen
Egg Nog Custard Tartlets
Ingredients
Tartlet Shells
- 1 1/2 cups 195g all-purpose flour, spooned and leveled
- 1/2 cup 60g powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup Hiland Unsalted Butter cold and cubed
- 1 large egg
- 1-2 teaspoons ice cold water only if the dough isn't clumping together
Egg Nog Custard
- 1/4 cup 100g granulated sugar
- 3 tablespoons 25g cornstarch
- 1/4 teaspoon kosher salt
- 3 large egg yolks
- 2 cups Hiland Spring Egg Nog
- 2 tablespoons Hiland Unsalted Butter cut into small cubes
- Raspberries to garnish
Instructions
Tartlet Shells
- Place flour, powdered sugar, and salt in the bowl of a food processor. Pulse to combine. Add the cold cubed butter and pulse (about 10–12 times) until the mixture resembles coarse sand with some butter pieces about the size of a pea.
- Add the egg. Pulse until the dough begins to clump together in large moist crumbs. Squeeze a handful of crumbs; if they hold together, it’s ready. If it’s too dry and won't hold, add 1-2 teaspoons of cold water.
- Turn the dough onto a work surface, gently press into a flat disc, wrap in plastic, and refrigerate for at least 2 hours (or up to 2 days).
- On a lightly floured surface, roll the dough to 1/8-inch thickness.
- Cut circles 1 inch wider than your tartlet tins (4.5-inch circles for a 3.5-inch tartlet tin). Gently press the dough into the corners of the tins. Trim the excess dough so it is flush with the rim. Re-roll the dough and repeat. Tip: Instead of balling up your scraps into a lump, stack the scrap pieces on top of each other and press them down flat. Cover and refrigerate for 20 minutes before re-rolling. This helps prevent shrinkage.
- Prick the bottom of the dough all over with a fork. Place the shells in the freezer for 30-60 minutes.
- Preheat oven to 350°F.
- Bake the chilled shells for 12–15 minutes or until very lightly golden just around the edges. If the middle has puffed up, use a spoon to gently press it down after baking. Let them cool completely in the tins before removing.
Egg Nog Custard and Assembly
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks and continue whisking until pale and fluffy, 2-3 minutes.
- Stream the egg nog into the egg yolk mixture while continuously whisking.
- Cook over medium heat, whisking constantly, until the mixture begins to simmer, 6-8 minutes. Once the mixture thickens and it begins bubbling, continue whisking for 1 full minute.
- Remove from heat and whisk in the butter.
- Strain the pastry cream through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.
- Spoon or pipe the egg nog custard into the cooled tart shells. Top with a raspberry.
Hiland Spring Egg Nog gives a delightful twist that’s light, elegant, and delicious
With smooth egg nog custard, flaky shortcrust, and juicy berries, these tartlets are a bright, seasonal dessert that feels both classic and new.
Why We Love This Recipe
- The Custard: Using Hiland Spring Egg Nog provides a built-in flavor profile and our easy custard technique makes this recipe perfect for beginners.
- Make-Ahead Friendly: You can prep the shells and the custard separately, making these perfect for hosting.
- Texture Contrast: The snap of the chilled shortcrust against the velvety custard is pure bliss.
Ingredient Notes
Hiland Spring Egg Nog: This provides the rich, creamy base for your custard. While it carries the same nostalgic vanilla and nutmeg notes as the holiday classic, using it in a chilled tartlet makes for a bright dessert!
Hiland Unsalted Butter: For the tartlet shells, it is essential to use butter straight from the fridge. Keeping the fat cold while you pulse it into the flour is what creates the signature crisp texture of the shell.
Egg Yolks: These are responsible for the custard’s golden color and velvety mouthfeel. For the smoothest results, make sure to whisk them thoroughly with the sugar and cornstarch before adding the liquid.
Cornstarch: This acts as the stabilizer for your pastry cream. It ensures the filling is thick enough to hold its shape once piped into the shells without making the crust soggy.
Fresh Raspberries: These provide a necessary hit of acidity. The tartness of the berry perfectly cuts through the richness of the egg nog custard for a balanced bite.
Step by Step Instructions
- Use a food processor to make the dough. Stop pulsing the flour and butter when the mixture looks like coarse sand with pea-sized bits.
- Rest the dough. Chill the dough for at least two hours. This relaxes the gluten so your tart shells don’t shrink down the sides of the tins once they hit the heat.
- Bake until golden. Roll to 1/8-inch and press into tins. Bake until the edges are just starting to turn lightly golden.
- Whisk the custard base. Off heat, whisk the sugar, cornstarch, salt, and yolks in a medium saucepan until pale. Slowly whisk in the Hiland Spring Egg Nog until smooth.
- Cook until thickened. Place over medium heat. Whisk constantly until the mixture thickens and large bubbles pop on the surface. Continue whisking for 1 full minute to ensure the cornstarch is fully activated.
- Emulsify and chill. Whisk in the butter off heat for a beautiful sheen, then cover with plastic wrap (press it right against the surface to prevent a skin!) and refrigerate until completely set.
- Fill and garnish. Use a spoon or piping bag to generously fill each cooled tartlet shell, then top with a fresh raspberry.
Expert Tips and Tricks
- The Squeeze Test: Only add ice water if the dough won’t hold its shape when squeezed in your palm. I only ever need to add ice water if my egg is on the smaller side.
- Whisk the Custard Constantly: Do not stop whisking while the custard is on the stovetop. It can catch and clump on the bottom of the pan in a matter of seconds.
- Don’t Skip the Sieve: Even if the custard looks perfectly smooth in the pot, pour it through a fine-mesh sieve before filling your shells. This helps catch any tiny bits of egg or cornstarch, ensuring your tartlets have a perfectly smooth finish.
Storage Instructions
If you have leftovers, keep them in the fridge for 2–3 days. While the custard stays delicious, the crust will eventually lose its snap the longer it sits. For the best experience, store the baked shells and the custard separately and assemble just before you’re ready to eat.
Creamy, crisp, and lightly spiced—these tartlets are a must-try warm weather treat!
Serving Ideas
While I used a raspberry in this version, these egg nog custard tartlets pair beautifully with a variety of toppings. Here are a few of my favorite ways to customize them:
- Use your favorite berries: Swap raspberries for blackberries, blueberries, or even sliced strawberries.
- Add an extra crunch: Top the custard with toasted, sliced almonds or crushed pistachios.
- Lean into the spice: A fresh grating of whole nutmeg right before serving amplifies the cozy notes in the Hiland Spring Egg Nog.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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