Gingerbread Eggnog Tart

Directions

Eggnog

1. To a medium size bowl, add Born Free egg yolks and sugar; whisk together. Set aside.
2. In a medium saucepan, add milk, cinnamon, and cloves. Whisk until milk is steamy (do not bring to a boil).
3. Slowly add the hot milk to the egg and sugar mixture, a bit at a time, while constantly whisking. Once everything is combined, pour the mixture back into the saucepan.
4. Return the pot to the stove and heat until the liquid starts to thicken.
5. Remove from heat and pour through a sieve into a mixing bowl.
6. Stir in heavy cream and nutmeg. Mix thoroughly and chili.

Gingerbread Crust

1. While the eggnog cools, into a mixing bowl add flour, salt, ginger, cinnamon, nutmeg, and sugar; mix to combine.
2. Add dry ingredients, molasses, and butter into a food processor. Pulse until well combined.
3. Transfer back to the mixing bowl then add 4 tablespoons of cold water.
4. Using a rubber spatula, press the dough into itself. The crumbs should begin to hold together. If the dough falls apart, add 1 to 2 more tablespoons of water, and continue to press until the dough forms a ball and does not fall apart.
5. On a lightly floured work surface; use a rolling pin to roll out dough to the size of your chosen tart pan leaving an extra 1 inch on the sides.
6. Transfer the dough to the tart pan, and gently press the dough down so that it lines the bottom and sides of the pan. Trim dough flush around the edges of the pan.

Custard

1. Remove eggnog from the refrigerator. Add 2 ½ cups of the chilled eggnog, sugar, eggs, and nutmeg; mix well.

Tart Assembly

1. Spread the cranberries onto the crust-lined tart pan.
2. Pour custard over the cranberries and fill to the top of the crust.
3. Bake at 350 degrees until a knife inserted near the center comes out clean, 30 to 35 minutes.
4. Cool before decorating and ready to serve.