Eggnog Rice Custard Tart

by Jonathan Cheung

A rich eggnog flavoured tart, would even make a lovely homemade gift to give for the Holidays.

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Sweet Tart Dough (or store bought)

  • 1/2 cup / 113g Unsalted Butter
  • 3/4 cup/ 75g Icing Sugar
  • 1 2/3 cup/ 215g All-Purpose flour
  • 2 large Egg Yolks
  • 2 tbsp Whole Milk (3.25%)


  • 1 cup/ 250mL Dainty's Kimora medium grain rice (or Dainty Short rice)
  • 2 cups /500mL Water
  • 1 pinch Salt
  • 1/2 cup /100g White Sugar
  • 1/2 tsp Nutmeg
  • 2 tsp Vanilla
  • 1 cup/250mL Eggnog (for Homemade recipe see Eggnog Rice Pudding Recipe)
  • 1 tsp Lemon Zest
  • 6 tbsp Ground Almonds
  • 3 large Eggs
  • 1 tbsp All-Purpose Flour
  • 1/4 cup/35g Dried Cranberries (optional)
  • Garnish: Whipping Cream



Tart Dough: In the bowl of a food processor, combine the butter, icing sugar, flour, yolks and milk. Process until it forms into a ball. Using your fingers, evenly press the dough into a 10 inch fluted tart pan, with a removable bottom, starting with the sides. Cover and place in the fridge to rest.


Preheat oven to 350*


Make the filling by placing the rice, water, butter, sugar, nutmeg and vanilla in a pot and bring to a simmer. Reduce heat to medium low and cook for 25 minutes, or until it reaches a rice pudding like texture. Fold in the eggnog and stir until thickened again, about 5 minutes (if using homemade eggnog be careful not to overheat as eggnog will curdle).


Remove from the heat and fold in lemon zest, salt, ground almonds, and flour. Stir in the eggs, one at a time, until fully incorporated. Allow to cool for 10 minutes, and then process the mixture in a food processor.


Pour the filling into the prepared tart shell. Sprinkle the dried cranberries over top. Place on the bottom shelf of the oven and bake for about 35 minutes, or until the rim of the shell and the filling is golden. Remove and allow to cool before serving.


Serve with a big dollop of whipped cream.

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