Eggnog tart

Recipe from: 12/23/1999 12:00:00 AM
Ingredients 25
Servings 0


  • 125
    unsalted buster
  • 1
    extra-large egg
  • 1
    extra-large egg yolk
  • 190
    icing sugar
  • 500
    cake flour
  • 10
    vanilla essence
  • 1
    finely grated rind of a lemon
  • 100
    dark chocolate, broken into squares
  • 750
  • a piece of stick cinnamon
  • 65
  • 125
  • 10
    vanilla essence
  • 6
    jumbo egg yolks
  • 15
  • 50
  • a selection of fresh berries such as
  • raspberries, blackberries, strawberries and Cape gooseberries
  • Kalahari Thirstland or Van der Hum liqueur
  • mint leaves
  • chocolate feathers (optional)


Beat the butter until soft and set aside. Beat the egg and egg yolk together. Beat the icing sugar into the egg mixture by the spoonful (the mixture must be light and fluffy). Beat in the butter by the spoonful. Sift over the flour and add the vanilla essence and lemon rind. Stir with a wooden spoon. (The dough should be very soft.) Shape the dough into a neat ball and then into a square. Wrap in plastic wrap and chill overnight. Place the dough on a floured surface. Roll away from you and turn the dough 90 degrees. Roll away from you again and turn the dough 90 degrees. Repeat until the dough has been turned 360 degrees. Place the dough on a baking sheet and chill for 15 minutes. Roll out, roll the dough over the rolling pin and unroll over a loose-bottomed 22 cm pie dish. Press the dough into the pie dish and trim the edges using the rolling pin. Cover lightly with plastic wrap and rest in the freezer for 1 hour. (This makes it unnecessary to bake the crust blind.) Meanwhile preheat the oven to 200 ºC. Bake the pie crust for 10 minutes and remove from the oven. Meanwhile melt the chocolate over a saucepan with boiling water or in the microwave while the crust is baking. Spread the base and sides of the hot crust with the melted chocolate so it spreads evenly. Cool. FILLING: Heat the cream and cinnamon stick over low heat for 30 minutes. In a glass bowl that fits over a saucepan with boiling water, beat the egg yolks and sugar together until light and thick. (The glass bowl must not touch the water.) Remove the cinnamon stick from the cream and bring the cream to the boil. Stir a little of the hot cream into the egg mixture. Stir in the rest of the cream and stir over boiling water until the mixture thickens and covers the back of a wooden spoon. Remove from the heat and pour through a sieve. Meanwhile sprinkle the gelatine over the water and soak until spongy. Heat for 30 seconds over boiling water or in the microwave oven until clear. Stir the hot gelatine into the hot cream mixture. Cool, and flavour with the vanilla essence and whisky. Place the glass bowl over a dish filled with ice and iced water and stir until the filling is fairly thick, but has not set. Spoon into the prepared crust and chill for 30 minutes. Cover with plastic wrap and chill until needed. FINISHING: Arrange the berries in a single layer in a flat glass dish and sprinkle with castor sugar to taste (do not overdo it as the berries must still be tart). Sprinkle with liqueur, cover and chill. Pile the berries on top of the tart just before serving and decorate with mint leaves and chocolate feathers if desired. Makes a medium tart.

Read more on: bake  |  dairy  |  microwave

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