Cranberry Eggnog Tart

serves 8-10

For the Tart Dough

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

9 Tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes

1/4 teaspoon kosher salt

1 extra large egg

For the Filling

1 1/2 packages (12 ounces) cream cheese, softened

2 Tablespoons crème fraîche or heavy cream

1/2 cup plus 2 Tablespoons granulated sugar

2 extra large eggs

2 extra large egg yolks

1 1/2 Tablespoons brandy

1 1/2 Tablespoons rum

1 teaspoon pure vanilla extract

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

For the Cranberry Jam

6 ounces (about 1 3/4 cup) fresh cranberries

1/2 cup granulated sugar

1/4 cup freshly squeezed orange juice


Lightly sweetened whipped cream

For the Tart Dough

In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 10-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough.  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.  

Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove the weights and foil and bake for another 10-15 minutes or until golden brown.  Place on a rack to cool completely. 

For the Filling

Reduce oven temperature to 300º F.  In the bowl of a food processor, blend the cream cheese, crème fraîche (or heavy cream), and sugar until smooth and creamy, about 1 minute.  Add the eggs, yolks, brandy, rum, vanilla, nutmeg, and salt and process until smooth.  Pour the mixture into the cooled pie crust and bake until the filling is set, but still jiggles slightly in the center, about 35-40 minutes (the filling will continue to set as it cools).  Cool the tart completely on a rack.

For the Cranberry Jam

Meanwhile, in a medium saucepan over medium heat, bring the cranberries, sugar, and orange juice to a boil.  Reduce the heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 15-20 minutes.  Force jam through a fine-mesh sieve set over a bowl, discarding seeds and skin.

Using an offset spatula, spread the jam onto the cooled tart in a thin and even layer.  Refrigerate the tart, uncovered, until it is cold and the jam is set, at least 2 hours.  Slice and serve with lightly sweetened whipped cream.  

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