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Egg Nog Custard Tartlets

Prep Time1 hour
Active Time15 minutes
Chill Time2 hours 30 minutes
Yield: 12

Materials

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

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.