Best 2 Cranberry Eggnog Tart Recipes

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Indulge in the delightful Cranberry Eggnog Tart, a symphony of flavors that will tantalize your taste buds. This delectable treat seamlessly blends the tangy sweetness of cranberries with the creamy richness of eggnog, encased in a flaky, buttery crust. Perfect for festive gatherings or cozy nights in, this tart is sure to impress. Our comprehensive recipe guide provides detailed instructions, ensuring success even for novice bakers. Additionally, discover variations like the Cranberry-Orange Eggnog Tart, where citrusy notes enhance the tart's complexity. For those seeking a gluten-free option, the Almond Flour Cranberry Eggnog Tart offers a delicious alternative. With step-by-step instructions, helpful tips, and enticing recipe variations, this guide will lead you on a culinary journey to create an unforgettable Cranberry Eggnog Tart experience.

Here are our top 2 tried and tested recipes!

CRANBERRY EGGNOG TART



Cranberry Eggnog Tart image

Wow, what an amazingly beautiful pie with some bold flavors that work well together, especially if you enjoy eggnog and cranberries. It is definitely a show stopper and a wonderful choice for the holiday table. I was very excited to find this recipe on www.epicurious.com. This pie had alot of wonderful reviews and I look forward...

Provided by Kimberly Biegacki

Categories     Other Desserts

Time 1h50m

Number Of Ingredients 29

FOR COOKIE CRUST
1 1/4 c all purpose flour
1/4 c sugar
1/2 tsp salt
7 Tbsp unsalted butter, softened
1 large egg
FOR FILLING
1 1/2 pkg (8 oz.) packages of cream cheese, softened
2 Tbsp creme fraiche or heavy cream
1/2 c plus 2 tbsp sugar
2 large eggs
2 large egg yolks
3 Tbsp bourbon
1 tsp vanilla
1/3 tsp freshly grated nutmeg
1/4 tsp salt
2 c cranberry jam
1/4 c water
CRANBERRY JAM
12 oz bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
1 c sugar
1/2 c fresh orange juice
1 c water
CANDIED ORANGE & CRANBERRY COMPOTE
3/4 c water
3/4 c sugar
1 large orange, navel quartered lengthwise & sliced crosswise paper thin (including peel)
1/4 c fresh or frozen, sliced cranberries
1 - 2 Tbsp grand marnier or any orange flavored liqueur

Steps:

  • 1. Special equipment: a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula. (I didn't have 3 cups of rice, so I just put another pie dish made of glass or maybe it was Pyrex down inside the other. It worked out in a pinch.)
  • 2. Make crust: Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack. Reduce oven temperature to 300°F.
  • 3. Make filling: Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
  • 4. Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes,
  • 5. ....then gently pour cream cheese mixture over it.
  • 6. Bake tart: Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
  • 7. Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours. Just before serving, remove side of pan.
  • 8. FOR HOMEMADE CRANBERRY JAM: Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools). Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally. Cooks' note: Jam can be made 4 days ahead and chilled, covered. Makes about 2 cups --- Active time:15 min --- Start to finish:1 hr This Recipe for the jam is by Ruth Cousineau
  • 9. FOR CANDIED-ORANGE & CRANBERRY COMPOTE:

CRANBERRY EGGNOG TART



CRANBERRY EGGNOG TART image

Categories     Dessert     Christmas

Yield 8-10 servings

Number Of Ingredients 22

For cookie crust:
1 ¼ cups all-purpose flout
¼ cup sugar
½ tsp salt
7 Tblsp unsalted butter, softened
1 large egg
For cranberry jam:
12-oz. bag fresh cranberries
1 cup sugar
½ cup fresh orange juice
1 cup water
For filling:
12 oz. cream cheese
2 Tblsp crème fràiche or heavy cream
½ cup plus 2 Tblsp sugar
2 whole eggs
2 large egg yolks
1 tsp bourbon
1 tsp vanilla
½ scant tsp freshly grad nutmeg
Cranberry jam
¼ cup water

Steps:

  • Make the crust: Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly into bottom and up sides of 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350 degrees. Line shell with foil and fill with the pie weights, then bake until edge is pale golden, 20-25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15-20 minutes more. Cool completely in pan on a rack. Reduce oven temperature to 300. Make the filling: Blend cream cheese, crème fràiche, and sugar in cleaned food processor until creamy, about one minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg and salt and process until smooth. Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell (reserving remaining jam in saucepan). Let layer of jam stand until set, about five minutes, then gently pour cream cheese mixture over it. Pre-heat remaining jam over low heat, stirring until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until could, at least two hours. Just before serving, remove side of pan,. Can be made and kept in refrigerator for up to two days before serving. Nutritional Information Per serving: 444 calories, 23 grams fat, 13 grams saturated fat, 6 grams protein, 55 grams carbohydrate, 2 grams fiber, 168 milligrams cholesterol, 310 milligrams sodium.

Tips:

  • Make sure your ingredients are cold. This will help the tart crust stay flaky and prevent the eggnog filling from curdling.
  • Use a food processor to make the tart crust. This will make the process quick and easy.
  • Don't overmix the tart crust dough. Overmixing will make the dough tough.
  • Chill the tart crust dough for at least 30 minutes before baking. This will help the dough hold its shape.
  • Bake the tart crust until it is golden brown. This will ensure that the crust is cooked through.
  • Make the eggnog filling while the tart crust is baking. This will save you time.
  • Don't overcook the eggnog filling. Overcooking will make the filling curdle.
  • Let the tart cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

This cranberry eggnog tart is a delicious and festive holiday dessert. It's perfect for serving at a party or gathering. With its creamy filling, tangy cranberries, and buttery crust, this tart is sure to be a hit with everyone. It is also easy to make; just follow these tips and you can make a delicious cranberry eggnog tart.

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