Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert. Milk may be substituted for the cream.
For the Crust
- 1 1⁄2 cups all-purpose flour
- 1 tbsp. sugar
- Pinch salt
- 8 tbsp. unsalted butter, cut into small pieces
- 2 tbsp. vegetable shortening
- 2-4 tbsp. dark chocolate, melted
For the Filling
- 3 cups heavy cream
- 5 tbsp. sugar
- 1⁄2-3⁄4 cups bourbon
- Half a vanilla bean, split lengthwise
- 6 egg yolks
- 1 envelope gelatin, softened
For the crust: Preheat oven to 450°. Sift flour, sugar, and salt together into a mixing bowl. Use a pastry cutter or 2 table knives to work butter and shortening into flour mixture until it resembles coarse meal. Add up to 5 tbsp. ice water, stirring dough with a fork until it holds together. Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll dough out on a lightly floured surface into a 14" round. Fit dough, without stretching it, into a 10" tart pan, then prick bottom lightly with a fork. Line dough with foil, then add dried beans or pie weights. Bake for 10 minutes, then remove foil and beans and bake for another 2–5 minutes. Brush bottom and sides with chocolate. Set aside to let cool.
For the filling: Put 2 cups of the cream, 4 tbsp. of the sugar, bourbon, and vanilla bean together in the top of a double boiler above simmering water over medium heat. Cook, stirring often, until bubbles appear around edge of cream, about 20 minutes. Meanwhile, whisk egg yolks in a mixing bowl until pale yellow. Continue whisking while adding ½ cup of the hot cream mixture, then pour yolk mixture into cream mixture in the double boiler, stirring with a wooden spoon. Add gelatin and stir to dissolve. Remove vanilla bean. Set aside to let cool, then strain filling into tart shell and refrigerate until set, about 4 hours.
Whisk remaining cream with remaining sugar in a large bowl until soft peaks form. Garnish tart with whipped cream and confectioners' sugar, if you like.