Nutmeg imparts iconic eggnog spice to these petite festive tarts.
Eggnog Custard Tartlets
Serves: 12
Ingredients
- 1 1⁄2 (14.1-ounce) packages refrigerated piecrust dough (3 sheets)
- 1 large egg
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon fine sea salt
- 1 1⁄3 cups heavy whipping cream
- Garnish: sweetened whipped cream and ground nutmeg
Instructions
- Preheat oven to 450°. Spray 12 (3-inch) square tartlet pans lightly with baking spray with flour.
- On a lightly floured surface, unroll each piecrust dough sheet. Using a 3 1⁄2-inch square cutter, cut 12 squares from dough (4 from each sheet). Transfer each dough square to a prepared tartlet pan, pressing into bottom and up sides of pan. Trim excess dough. If desired, pinch corners of dough to elongate slightly. Place prepared tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
- Place a 3 1⁄2-inch parchment paper square in each prepared tartlet pan and place pie weights or dried beans atop each parchment square.
- Bake until light golden brown, 6 to 8 minutes. Let cool completely on a wire rack before removing weights and parchment paper.
- Reduce oven temperature to 350°.
- In a medium bowl, combine egg, egg yolks, sugar, vanilla extract, nutmeg, and salt, whisking to blend.
- In a small saucepan, scald cream until very hot but not boiling. Gradually add hot cream to egg mixture, whisking to incorporate. Strain mixture through a fine-mesh sieve into a liquid-measuring cup. Divide custard mixture among cooled tartlet shells.
- Bake until custard sets, 10 to 11 minutes. Let cool completely before removing from tartlet pans.
- Garnish each tartlet with sweetened whipped cream and a sprinkle of nutmeg, if desired. Serve cold or at room temperature.
Notes
Make-Ahead Tip: Tartlets can be made up to 2 days in advance, stored in an airtight container, and refrigerated. Garnish just before serving.
