Cranberry Eggnog Tart

Name: Cranberry Eggnog Tart
Total time: 4 h 27 min
Yield: 8 servings
Ingredients: 1¼ cups all-purpose flour; ¼ cup sugar; ½ teaspoon salt; 7 tablespoons unsalted butter; 1 whole large egg; 12 ounces cream cheese; 2 tablespoons crème fraîche; ⅝ cup sugar; 2 whole eggs; 2 whole egg yolks; 3 tablespoons bourbon; 1 teaspoon vanilla; ½ teaspoon nutmeg; ¼ teaspoon salt; ½ cup cranberry jam; ¼ cup water; 3 cups pie weights; 1 piece pie shield; 1 piece offset spatula; 1 serving cranberry compote; 1 piece quiche pan

A festive tart that combines the rich flavors of eggnog and cranberry in a buttery crust. This elegant dessert features a cream cheese filling enhanced with bourbon and nutmeg, layered with tangy cranberry jam.

8 servings

4 hr 27 min

Published October 4, 2025

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Ingredients

•1¼ cups all-purpose flour
•¼ cup sugar
•½ teaspoon salt
•7 tablespoons unsalted butter
•1 whole large egg
•12 ounces cream cheese
•2 tablespoons crème fraîche
•⅝ cup sugar
•2 whole eggs
•2 whole egg yolks
•3 tablespoons bourbon
•1 teaspoon vanilla
•½ teaspoon nutmeg
•¼ teaspoon salt
•½ cup cranberry jam
•¼ cup water
•3 cups pie weights
•1 piece pie shield
•1 piece offset spatula
•1 serving cranberry compote
•1 piece quiche pan

Cooking Instructions

1.
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.
30 min
2.
Put oven rack in middle position and preheat oven to 350°F.
10 min
3.
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.
45 min
4.
Reduce oven temperature to 300°F.
5 min
5.
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.
5 min
6.
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, then gently pour cream cheese mixture over it.
10 min
7.
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).
40 min
8.
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.
120 min
9.
Just before serving, remove side of pan.
2 min

Ingredients

•1¼ cups all-purpose flour

•¼ cup sugar

•½ teaspoon salt

•7 tablespoons unsalted butter

•1 whole large egg

•12 ounces cream cheese

•2 tablespoons crème fraîche

•⅝ cup sugar

•2 whole eggs

•2 whole egg yolks

•3 tablespoons bourbon

•1 teaspoon vanilla

•½ teaspoon nutmeg

•¼ teaspoon salt

•½ cup cranberry jam

•¼ cup water

•3 cups pie weights

•1 piece pie shield

•1 piece offset spatula

•1 serving cranberry compote

•1 piece quiche pan

Cooking Instructions

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.

30 min

Put oven rack in middle position and preheat oven to 350°F.

10 min

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.

45 min

Reduce oven temperature to 300°F.

5 min

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.

5 min

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, then gently pour cream cheese mixture over it.

10 min

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).

40 min

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.

120 min

Just before serving, remove side of pan.

2 min