Eggnog Cream Tarts

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Cinnamon, ground
  • 1/2 cup Corn starch
  • 1/4 tsp Nutmeg
  • 1/2 cup Powdered sugar
  • 1/3 cup Sugar
  • 1 1/2 tsp Vanilla

• Snacks

  • 1 1/2 cups Cinnamon graham cracker crumbs

• Dairy

  • 1/3 cup Butter, unsalted
  • 1 cup Heavy whipping cream
  • 1 cup Milk

• Beer, Wine & Liquor

  • 2 cups Eggnog

Found on monpetitfour.com

Description

Ingredients

• 1 1/2 cups cinnamon graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 2 tbsp brown sugar
• 4 egg yolks
• 2 cups eggnog
• 1 cup milk
• 1/3 cup sugar
• 1/2 cup corn starch
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1 cup cold, heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• ground cinnamon for dusting (optional)

Directions

• Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs and brown sugar together. Pour in the melted butter, and combine until all the crumbs are coated in the butter.* Line a mini cupcake pan with cupcake liners. Drop approximately 2 teaspoons of the graham cracker mixture into each liner. Butter your index finger and use it to slightly pat down the crumbs to create a flat, smooth surface. Or, you can use an equally narrow item to pat down the crumbs (like a narrow, flat-bottom shot glass). Bake the tart crust for 10 minutes. Then remove from the oven and allow it to cool on the counter. Meanwhile, create the eggnog filling. In a large saucepan over low heat, warm the eggnog and milk until steam is rising and its just about to simmer along the edges of the pan. In a separate bowl, whisk the egg yolks, sugar, and cornstarch together. Stream in about 1/4 cup of the hot milk liquid from the pan, whisking the egg mixture vigorously as you do. Continue to stream in the rest of the hot liquid while simultaneously whisking the egg mixture. Pour all of the contents back into the saucepan, and over medium-low heat, continue to whisk the batter until you get a thick, pudding-like consistency (this can take 5 to 8 minutes). Pour the custard into a large bowl. Stir in the nutmeg and vanilla until blended in, then use a spoon to scoop the custard into the prepared mini crust. Fill the liners to the rim. Place a large sheet of plastic wrap over the entire pan, making sure to press the sheet onto the top of each tart so that it directly touches each custard-filled tart. This direct contact will prevent a filmy-layer from forming on the tarts. Refrigerate the tarts overnight.** The next day before serving, create the whipped cream by whisking the heavy cream on high speed until indentations begin to form. Add the vanilla extract and give it a whisk to combine. Add the powdered sugar, and continue to whisk on high speed until you get a thick, frosting-like consistency. Fill a pastry bag fitted with a star tip with the whipped cream. Pipe the whipped cream onto the top of each tart, then dust with cinnamon.***