eggnog + cranberry tart

 

this holiday season i am super excited to be partnering with KitchenAid Canada on the launch of the new cordless collection! i have been using the Cordless appliances in my kitchen over the last few months & i am in love. so much freedom to move around, especially if you have kitchen outlets are in awkward places. KitchenAid is continuously revolutionizing how we work in the kitchen! the Cordless Collection features a 5-cup cordless food chopper, cordless variable speed hand blender & a 7-speed cordless hand mixer.

now let's talk about this eggnog + cranberry tart! a simple holiday dessert made using the cordless hand mixer. this tart is made extra festive with a mound of sugared cranberries on top. even if eggnog isn't your favourite holiday drink, this cinnamon & nutmeg scented tart with a hint of spiced rum will change your mind! i have also made a ton if christmas cookies over the last few weeks & will be making more throughout december. the cordless hand mixer can make up to 200 cookies on a full charge & includes 7 speeds to stir, mix + whip your favourite holiday recipes. might be time to update that christmas wishlist!

ingredients

for the tart dough:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, cold & cubed
  • 1 large egg yolk, whisked
  • 2 tablespoons cream or milk
  • 1 teaspoon pure vanilla extract

for the filling:

  • 1 cup whipping cream
  • 1/2 cup whole milk
  • 2 tablespoons spiced rum
  • 1 teaspoon pure vanilla extract
  • 6 large egg yolks
  • 1/2 cup brown sugar, lightly packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • sugared cranberries, for topping

directions

for the tart dough

  • to a food processor add the flour, sugar, & salt. pulse to combine.
  • add the butter & pulse until mixture is crumbly.
  • whisk together the egg yolk, cream & vanilla. add to food processor & pulse until dough comes together, about 30 seconds. turn out onto a lightly floured surface & roll to a 1/4 inch thickness.
  • gently transfer to a 9-inch tart pan with a removable bottom. shape crust & trim edges. chill for 60 minutes.
  • line crust with foil & dried beans. blind bake crust at 350(f) degrees for 15 minutes. remove foil & press down any bubbles using the back of a spoon. set aside while you prepare filling.

for the filling

  • to a saucepan add the whipping cream & milk. bring to a gentle simmer, but do not boil.
  • to a mixing bowl beat together the egg yolks, brown sugar, vanilla, rum, cinnamon, nutmeg & salt until well combined.
  • with the mixer on low speed, slowly add the hot cream mixture. be sure to pour slowly so the eggs do not cook.
  • run mixture through a fine mesh sieve & pour into prepared tart shell.
  • bake for 20 to 25 minutes at 350(f) degrees, until the edges are firm but the centre has a slight jiggle.
  • let cool to room temperature & refrigerate until ready to serve. just before serving, top with sugared cranberries.

this post was created in partnership with KitchenAid Canada! shop the new Cordless Collection here.