Nutella Eggnog Tart

I faced a difficult decision on what dessert to make for Christmas dinner this year.  We wanted to do something a little different, but I had no idea where to go with it!  We finally settled on some kind of eggnog dessert, but it was really tough to figure out what to make.  I finally came across this recipe, and inspiration hit.  I modified the recipe to incorporate the nutella, and it turned out amazing.  The eggnog and nutella work really well together and don't overpower each other.  The nutella whipped cream...well, what can you really say about that except for yum!  Note:  If you use a 9 inch tart pan, you may have a very small bit of the eggnog filling left over that doesn't fit in the tart shell.  Just pour it into a lightly greased ramekin and bake it.

Nutella Eggnog Tart

Crust:
1 1/4 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
7 Tablespoons butter, room temperature
1 large egg
1/2 cup Nutella

Cream Cheese Eggnog Filling:
12 ounces Cream cheese, room temperature
1/2 cup granulated sugar
5 Tablespoons eggnog, divided
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Nutella Whipped Cream:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
4 Tablespoons nutella

In a food processor, pulse together the flour, sugar, salt, butter and egg until a dough forms.  Press the dough evenly onto the bottom and up the sides of a 9 or 10 inch tart pan with a removable bottom.  Place the tart shell in the refrigerator and chill for about 30 minutes.

Preheat the oven to 350F.  Remove the tart shell from the refrigerator and line with aluminum foil.  Fill the foil lined shell with pie weights, or uncooked rice.  Bake for 20 minutes.  Remove pie from the oven, and carefully remove aluminum foil and pie weights.  Return the tart to the oven and bake for 20 minutes, or until the tart shell is golden brown.  Remove the tart shell from the oven and immediately spoon the nutella into the bottom of the shell, spreading it evenly to the edges. Let cool completely.

Reduce the oven temperature to 300F.

For the cream cheese eggnog filling, place the cream cheese, sugar, and 2 tablespoons of the eggnog into a food processor and blend until smooth.  Scrape down the sides of the food processor bowl.  Add the eggs, egg yolks, remaining 3 tablespoons of eggnog, vanilla extract, rum extract, nutmeg, and salt.  Process until smooth.  Gently pour the cream cheese filling over the nutella in the tart shell.

Bake the tart for about 35 minutes, or until the filling is set, but jiggles slightly in the center.  Remove the tart from the oven and cool completely.  Cover the tart and refrigerate until cold.

When ready to serve, make the nutella whipped cream.  Beat the whipping cream and powdered sugar together until stiff peaks form.  Add the nutella and beat gently until incorporated.  Remove the sides of the tart pan, and cut the tart into wedges.  Spoon the nutella whipped cream over the individual pieces.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy