Cranberry Eggnog Tart
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tsp
Salt7 tbsps
Unsalted Butter (softened)1 large
Egg2 tbsps
Heavy Cream (crème fraîche or)2 large
Egg Yolk3 tbsps
Bourbon1 tsp
Vanilla1 tsp
Nutmeg (freshly grated)1 cup
WaterDirections:
1
Make crust: Pulse together all crust ingredients in a food processor just until a dough forms
2
Press dough evenly onto bottom and up side of quiche pan with floured fingers
3
Chill shell until firm, about 30 minutes
4
Put oven rack in middle position and preheat oven to 350°F
5
Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes
6
Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more
7
Cool completely in pan on a rack
8
Reduce oven temperature to 300°F
9
Pulse together all crust ingredients in a food processor just until a dough forms
10
Press dough evenly onto bottom and up side of quiche pan with floured fingers
11
Chill shell until firm, about 30 minutes
12
Put oven rack in middle position and preheat oven to 350°F
13
Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes
14
Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more
15
Cool completely in pan on a rack
16
Reduce oven temperature to 300°F
17
Make filling: Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute
18
Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth
19
Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth
20
Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan)
21
Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it
22
Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute
23
Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth
24
Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth
25
Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan)
26
Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it
27
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)
28
Cool tart completely in pan on a rack
29
Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula
30
Chill tart, uncovered, until cold, at least 2 hours
31
Just before serving, remove side of pan
32
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)
33
Cool tart completely in pan on a rack
34
Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula
35
Chill tart, uncovered, until cold, at least 2 hours
36
Just before serving, remove side of pan