STYLE

Tart suitable for holiday entertaining filled with festive flavour of eggnog

12/20/2012 09:28 EST | Updated 02/19/2013 05:12 EST
This dessert brings you the festive flavour of eggnog in the form of a tart. The pat-in, cookie-like pastry is easy for novice bakers yet will look as if you're a pro.

If your schedule is busy, you can easily make this treat a couple days ahead and refrigerate. Serve with whipped cream, flavoured with a hint of nutmeg, for a special touch.

Eggnog Tart

Preparation Time: 15 minutes

Cooking Time: 1 hour and 15 minutes

Crust

375 ml (1 1/2 cups) all-purpose flour

45 ml (3 tbsp) icing sugar

2 ml (1/2 tsp) salt

125 ml (1/2 cup) unsalted cold butter, cubed

1 egg yolk

30 ml (2 tbsp) whipping cream

Eggnog Filling

1 pkg (250 g/8 oz) plain cream cheese, softened

125 ml (1/2 cup) whipping cream

125 ml (1/2 cup) granulated sugar

3 eggs

2 egg yolks

5 ml (1 tsp) pure vanilla extract

2 ml (1/2 tsp) ground nutmeg

Pinch salt

30 ml (2 tbsp) bourbon (optional)

5 ml (1 tsp) ground cinnamon (optional)

Topping (optional)

500 ml (2 cups) whipping cream

5 ml (1 tsp) nutmeg

Crust: In a food processor, pulse together flour, icing sugar and salt. Pulse in butter until mixture has the texture of fine crumbs.

In a small bowl, whisk egg yolk with whipping cream; drizzle over flour mixture. Pulse dough to combine. Loosely divide dough into quarters, clump together and pat each quarter into tart pan. Press pastry evenly over bottom and up sides of a 25-cm (10-inch) tart pan with removable bottom. Refrigerate for at least 30 minutes or up to 1 day.

Cover dough completely with foil; fill with dried beans or rice to weight the crust. Bake in bottom third of a 190 C (375 F) oven until edges are a light golden colour, about 20 minutes. Remove weights and foil and let cool on a rack for 15 minutes.

Filling: In a food processor, blend cream cheese, whipping cream and sugar until creamy, about 1 minute.

Add whole eggs, egg yolks, vanilla, nutmeg, salt, bourbon and cinnamon (if using), and blend until smooth. Gently pour mixture into tart shell.

Bake in a 180 C (350 F) oven until filling is set but still jiggling slightly in the centre, about 20 minutes (the filling will continue to set as it cools). Let tart cool completely in pan on a rack. (If making ahead, cover lightly with plastic wrap and refrigerate for up to 2 days.)

Just before serving, remove sides of pan. If desired, whip whipping cream and fold in nutmeg. Cut tart into 8 wedges and serve with whipped cream.

Makes 8 servings.

Nutrition information per serving: 460 calories; 32 g fat; 3 g carbohydrate; 1 g fibre; 9 g protein; 270 mg sodium.

Source: Egg Farmers of Ontario.

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