Chai-Spiced Eggnog Custard Tart

A velvety custard tart infused with eggnog and warm chai spices, topped with a dusting of nutmeg and a hint of orange zest.

Cook time: 40 minutes

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cup butter melted
• 2 tbsp sugar
• 1 cup eggnog
• 0.5 cup heavy cream
• 3 egg yolks
• 0.25 cup sugar
• 0.5 tsp vanilla extract
• 0.25 tsp ground cinnamon
• 0.25 tsp ground cardamom
• 0.125 tsp ground cloves
• 0 orange zest
• 0 nutmeg
• 0 orange zest for garnish

Instructions

1. Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl until the mixture resembles wet sand.
2. Press the crumb mixture into a tart pan evenly along the bottom and up the sides. Bake at 350°F (175°C) for 8 minutes and then cool completely.
3. Heat the eggnog and heavy cream in a saucepan over medium heat until steaming, but do not let it boil.
4. In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, cinnamon, cardamom, cloves, and orange zest.
5. Slowly pour the hot eggnog mixture into the yolk mixture, whisking constantly to prevent the eggs from cooking.
6. Return the mixture to the saucepan and cook over low heat until the custard thickens and coats the back of a spoon.
7. Pour the thickened custard into the prepared crust. Refrigerate for at least 4 hours, or until set.
8. Before serving, garnish the tart with a dusting of nutmeg and additional orange zest if desired.