Egg Nog Custard Tartlets
If you thought egg nog was strictly for the winter holidays, these spring tartlets are about to change your mind. Paired with a crisp shortcrust shell and fresh berries, Hiland Spring Egg Nog is transformed into a silky, nutmeg-spiced custard that is going to be your new favorite warm weather dessert!
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
60 Minutes -
Cook Time
15 Minutes -
Servings
12
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
Directions
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.
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