Cold Eggnog Tart

The Cold Eggnog Tart is a delicious recipe perfect for the summer season but not only! Its preparation is a bit laborious but I assure you that the good result is guaranteed! We can customize the tart by adding ingredients to the filling (once cold) such as chocolate chips or fresh berries. Let’s see the recipe!

Cold Eggnog Tart
  • DifficultyMedium
  • CostMedium
  • Preparation time30 Minutes
  • Cooking time20 Minutes
  • Serving10 Slices
  • CuisineItalian


For the Crust

  • 1Egg
  • 100 gSunflower Oil
  • 150 gCaster Sugar
  • 250 gPlain Flour
  • 1 teaspoonBaking Powder
  • Grated Zest of Half a Lemon

For the Filling

  • 4Egg Yolks
  • 120 gCaster Sugar
  • 150 gbourbon or rum or cognac (if you want to obtain the original italian taste you’ll need the Marsala Liquor)
  • 15 gPlain Flour
  • Grated Zest of Half a Lemon
  • 200 gWhipping Cream
  • a Handful of Berries


  1. 1- Grease a 9-10 inch tart pan with butter or nonstick spray, set aside, we’ll need it later.

  2. 2- Prepare the filling: Mix the Yolks, the Sugar, the Lemon Zest and the Flour in a non-stick saucepan using a wooden spoon until smooth and creamy.

  3. 3- Keeping stirring, gradually add the rum, we should obtain a liquid but smooth mixture.

  4. 4- Put the saucepan over medium heat. Heat gently keeping stirring with the wooden spoon, cook for a few minutes until thick. If it’s too tick add some Rum until creamy. Leave to cool making sure to cover it with the plastic film in contact or you can sprinkle the surface of the cream with a handful of sugar so that the “cuticle” does not form.

  5. 5- Prepare the Crust: Pour the Egg, the Sunflower Oil and the Sugar into a large bowl, mix all the ingredients using a wooden spoon until smooth and creamy.

  6. 6- Add Plain Flour, the Baking Powder and the Lemon Zest, keep mixing until obtain a smooth and stiff dough.

  7. 7- Line the tart pan by sticking the dough on the base and along the side, we should get a smooth shell, remove the excess dough from the edges using the back of a knife. If you want to obtain a better result, roll out the dough with a rolling pin and a sprinkle of flour then put it into the tart pan.

  8. 8- Preheat the oven to 325°F, prick the crust using a fork than bake it for 15-20 minutes, or until the edges are light golden.

  9. 9- Mix the eggnog cream for a few seconds until creamy again using a spoon. Whip the cream until thick, in a large bowl using an hand mixer. Gradually and gently add the cream to the eggnog cream using a spatula, we should get a single color smooth cream.

  10. 10- Put the filling into a pastry bag, cut the tip than stuff the tart (if you want you can spread the filling), garnish with berries. Put the Eggnog tart into the fridge.


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