Cranberry Eggnog Tart

This is a fantastic desert recipe for the holidays. Followed every step and the candied orange bit - all together was fabulous and came out as described. Highly recommend and is very festive on the table.

• ninadg

• Seattle, WA

• 12/26/2019

Loved this! I followed the recipe pretty much exactly. I didn't find the jam very sweet. The compote and jam are a great contrast to the custard filling. I used more spices in the filling (cloves and cinnamon in addition to the nutmeg). Tasted just like eggnog.

• shantik

• 12/25/2018

One of my favorite deserts. Made for Thanksgiving 2015 and it was a huge hit. For the dumbarse who left the comment about "where's the eggnog"- eggnog is not MADE in a box. It is made from ingredients, just like this desert. This recipe is perfect as is with a perfect balance between sweet and tart.

• stlkmjn

• New Jersey

• 12/7/2016

Where's the eggnog????? I added about 1/4 cup fresh eggnog and a bit more whip cream. Delicious. I used homemade cranberry cherry compote instead of the jam.

• jules555

• Los Angeles

• 11/26/2015

Wow! I used a store bought pie crust. I did not have time to make one. This got rave praise at Christmas Eve dinner. The jam is great. When you drain save the "juice". Use it on top of the cheesecake after it cools. It will look like the picture. This may become an annual dessert.

• melsey62

• Atlanta

• 12/24/2014

Very good, however I might use smaller size eggs next time as I found a little eggy taste in the custard. The dough is great, and I did not need to cover the edges, came out really pretty. The jam was slightly liquidish, so I added a 1/8 cup hot cranberry juice mixed with a small tablespoon of strawberry jello powder to make sure it did set, and it was very pretty and shiny, but did not use all the jam as i was afraid it would overpower the custard. It was perfect. I also used rhum instead of bourbon. Will make it again.

• olclaudine

• Middletown, MD

• 1/1/2014

Fan-tastic! Made it in an 11" tart pan with a chocolate wafer crumb crust. The quantity of filling & topping worked perfectly. Thanks to the other reviewers who mentioned difficulties with the cranberry jam jelling - I made it a day ahead and added pectin when I had the same problem. Gorgeous, scrumptious & relatively easy to make.

• hermothersdaughter

• Winnetka IL

• 12/28/2013

Based on other reviews I substituted a couple things: coconut curd to line a chocolate wafer crust. Skipped the cranberry jam and original crust recipe. Delicious!

• Vashon_Arch

• Vashon, WA

• 12/8/2013

I have made this tart twice, once with the cranbery jam and once without. I agree with reviewers who said the jam overwhelmed the eggnog flavor (even though it was pretty). The second time I skipped the jam and made what turned out to be a delicious topping-I mixed non-fat Greek yogurt and eggnog with a little ground nutmeg, spread it over the top once the tart was done, and continued baking for a few minutes (just like with cheesecake, since that's essentially what this is). Turned out GREAT. I also substitute eggnog for creme fraiche, and I used gingersnap crust in a cookie sheet so it was like a sheet cheesecake. Super easy and people loved it.

• Oakland_Foodie

• 1/16/2013

我正在寻找一个非常特别的圣诞dessert, and I'm glad I chose this one! The people I served it to RAVED about it and went back for seconds, then thirds. I felt a little badly that my boyfriend's pumpkin pie was largely ignored amidst the enthusiasm for the tart-but not too badly! I used a gingersnap crust, omitted one of the eggs and only put the cranberry jam on top. Yummy!

• Anonymous

• near Boston

• 1/4/2012

评论的读者,注意:不是所有的评论家s comments for this recipe should be taken to heart. The review that said MORE cookie crust dough is needed -- NOT SO! This is not a recipe for a deep- crust pizza. The review that said not to put cranberry jam between the crust and the eggnog filling -- WRONG! That's the whole point of this tart: a little sweetness with a little tartness. Plus, it's so much prettier with the two layers of red! My only suggestion is to substitute dark rum for the bourbon. Served this to a table of priests for their Christmas dinner and they loved it!

• Anonymous

• Stockton, CA

• 12/29/2010

I just tested this recipe for Thanksgiving and it will not be featured at my table. As many reviewers have noted, the cranberry jam is over-powering and almost completely masks the egg nog flavors. The best part was the crust, which I modified, per another reviewer's suggestion, to include the zest of two oranges. My suggestion to those who want to try it would be to make an egg nog tart with the orange zest crust and serve the cranberry jam or a cranberry whipped cream on the side.

• _opinionated

• Birmingham, Michigan

• 11/16/2009

My son wanted an eggnog tart with a gingersnap crust for his Christmas birthday. After reading the comments about the bland crust, the gingersnaps made sense. I used 20 crushed gingersnaps, 3/4 c. flour, 1 stick of butter and kept the remaining crust ingredients the same. For the filling I used spiced rum, 3 whole eggs, and added 1/4 t. allspice. I did not make the cranberry layer because it wasn't what he wanted. Delicious dessert with lots of compliments and no leftovers!

• debcampbell

• Indian Head Park, IL

• 1/14/2009

This is a winner! Added extra bourbon and rum based on suggestion and glad I did. Incorporated only one layer of raspberry jam for balance and made a graham cracker crust because it sounded right. May drizzle the jam on top next time.

• Anonymous

• Washington DC

• 1/5/2009

Really, really good and unusual. I thought the cranberry and egg nog flavors both stood out. Everyone else at dinner did, too. Followed recipe exactly except I used brandy because that is all I had. Definitely a keeper recipe. So pretty when presented on the table.

• mommycop

• Pleasanton CA

• 12/25/2008