We’ve made this cranberry eggnog tart during the holidays because it’s really yummy and looks really festive. Last year, we used a graham cracker cookie crust and baked it in a spring-form like a cheesecake. This year, I had some leftover pie dough which I rolled out into a 9 1/2 in tart pan and baked at 350 for about 15 min. lined with foil and filled with pie weights. Then I removed the foil and weights and baked it uncovered for another 15 min. After letting it cool completely, I spread a layer of cranberry jam on the bottom of the crust.
In a medium saucepan bring to a boil, 12 oz (1 bag) fresh cranberry, 1/2 cup of orange juice, 1 in long orange peel, 1 cup water, and 3/4 cup sugar. Reduce heat to medium low and simmer for about 30 min or until thickened. Cool, then force through a sieve to remove skins and seeds. If you make the jam ahead of time, melt the jam with a tiny bit of water over low heat until it is smooth and spreadable.
I let the jam set for about 5 min., then I carefully poured the eggnog mixture into the crust.
- 12 oz (1 1/2 packages) cream cheese softened
- 2 tbsp of heavy cream
- 1/2 cup of sugar
- 2 whole large eggs
- 2 egg yolks
- 2 tbsp brandy
- 1 tsp vanilla
- 1/2 tsp grated nutmeg
- 1/4 tsp salt
Blend together cream cheese, heavy cream and sugar until creamy, about one minute. Add whole eggs, egg yolks, brandy, vanilla, nutmeg, and salt, and mix until smooth.
Bake the tart for about 40 min until the filling is set but still trembles slightly in the center. Cool tart completely in the pan on a rack. Spread another layer of jam evenly on the top. Chill tart, uncovered until cold, at least 2 hours. Remove from pan just before serving.