ALERT: Hannaford.com will be unavailable Tues. 7/23 from approx. 9 PM to 11 PM for planned maintenance. We apologize for any inconvenience.
Hannaford homepage

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Eggnog Custard Tart With Gingersnap Crust

Eggnog Custard Tart With Gingersnap Crust

Get Ready

Servings: Serves 10

Prep Time: 30 minutes

Cook Time: 6 minutes

Ingredients: Add ingredients to List

8 oz. gingersnap cookies, finely crushed (about 2 cups) (Crust)
1 Tbsp. sugar (Crust)
1/4 cup (1/2 stick) unsalted butter, melted (Crust)
additional ginger cookies or gingerbread people cookies for garnish (Crust)
4 egg yolks (Filling)
1/2 cup sugar (Filling)
3 Tbsp. cornstarch (Filling)
1/8 tsp. salt (Filling)
2 cups whole milk (Filling)
2 cups heavy cream, divided (Filling)
1/4 cup strong black tea (Filling)
11/2 tsp. vanilla extract (Filling)
1/2 tsp. ground or fresh grated nutmeg, divided (Filling)

directions:

1. Place rack in middle of oven. Preheat oven to 350 degrees F. Place a 10-inch pie pan or a 91/2-inch round tart pan with a removable bottom on a baking sheet.
2. Prepare the crust. In a small bowl, combine gingersnap crumbs, sugar, and melted butter. Spread mixture around bottom and sides of tart pan. Use a flat-bottomed glass to press the crumbs into place. Use your thumbs or a soupspoon to press crumbs firmly up the sides of the pan. Bake tart shell for 6 minutes. Remove shell from oven and allow it to cool completely. The shell can be tightly wrapped and stored at room temperature for 24 hours.
3. Prepare the filling. In a large bowl, whisk together egg yolks, sugar, cornstarch, and salt. Set aside.
4. Pour milk and 1 cup of the heavy cream into a large saucepan. Heat mixture over medium-high heat until small bubbles form around the perimeter of the pan, about 3 to 4 minutes. Very slowly whisk hot mixture into the egg mixture, 1/2 cup at a time. When all the dairy is incorporated, pour mixture back into pan and cook over medium-high heat, stirring constantly. The custard will thicken as it cooks. Bring to a boil, stirring, and maintain the boil for 1 minute. This process will take 4 to 5 minutes. Remove from heat and cool in pan for 5 minutes.
5. Whisk in tea, vanilla, and 1/4 tsp. of the nutmeg. Cool custard to room temperature ? cover with plastic wrap pressed into the top of the custard so that it does not form a skin.
6. In a medium bowl, use an electric mixer on medium high to whip remaining 1 cup cream until it forms stiff peaks; be careful not to overbeat. Gently fold whipped cream into cooled custard. Pour custard into prepared crust, smoothing surface, and sprinkle remaining 1/4 tsp. nutmeg over surface of tart. Refrigerate until chilled, at least 2 hours and up to overnight. Serve cold. If desired, garnish with ginger cookies.
Source: Hannaford fresh Magazine, November - December 2014

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients coupon
Increase quantity for this productDecrease quantity for this product
8 oz. gingersnap cookies, finely crushed (about 2 cups) (Crust)  
Increase quantity for this productDecrease quantity for this product
1 Tbsp. sugar (Crust)  
Increase quantity for this productDecrease quantity for this product
1/4 cup (1/2 stick) unsalted butter, melted (Crust)  
Increase quantity for this productDecrease quantity for this product
additional ginger cookies or gingerbread people cookies for garnish (Crust)  
Increase quantity for this productDecrease quantity for this product
4 egg yolks (Filling)  
Increase quantity for this productDecrease quantity for this product
1/2 cup sugar (Filling)  
Increase quantity for this productDecrease quantity for this product
3 Tbsp. cornstarch (Filling)  
Increase quantity for this productDecrease quantity for this product
1/8 tsp. salt (Filling)  
Increase quantity for this productDecrease quantity for this product
2 cups whole milk (Filling)  
Increase quantity for this productDecrease quantity for this product
2 cups heavy cream, divided (Filling)  
Increase quantity for this productDecrease quantity for this product
1/4 cup strong black tea (Filling)  
Increase quantity for this productDecrease quantity for this product
11/2 tsp. vanilla extract (Filling)  
Increase quantity for this productDecrease quantity for this product
1/2 tsp. ground or fresh grated nutmeg, divided (Filling)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 252 kcal (0%)
Total Fat 28 g (43%)
Saturated Fat 16 g (80%)
Cholesterol 155 mg (51%)
Sodium 200 mg (8%)
Total Carbohydrates 31 g (10%)
Dietary Fiber 1 g (4%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading