The dough is great, and I did not need to cover the edges, came out really pretty. Very good, however I might use smaller size eggs next time as I found a little eggy taste in the custard. Use it on top of the cheesecake after it cools. This got rave praise at Christmas Eve dinner. I used homemade cranberry cherry compote instead of the jam. Where's the eggnog? I added about 1/4 cup fresh eggnog and a bit more whip cream. This recipe is perfect as is with a perfect balance between sweet and tart. It is made from ingredients, just like this desert. For the dumbarse who left the comment about 'where's the eggnog'- eggnog is not MADE in a box. Made for Thanksgiving 2015 and it was a huge hit. I used more spices in the filling (cloves and cinnamon in addition to the nutmeg). The compote and jam are a great contrast to the custard filling. Loved this! I followed the recipe pretty much exactly. Highly recommend and is very festive on the table. Followed every step and the candied orange bit - all together was fabulous and came out as described. This is a fantastic desert recipe for the holidays. Chill tart, uncovered, until cold, at least 2 hours. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Step 8Ĭool tart completely in pan on a rack. Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.Ĭover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools). Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth. Step 4īlend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute.

Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Put oven rack in middle position and preheat oven to 350☏. Chill shell until firm, about 30 minutes. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Pulse together all crust ingredients in a food processor just until a dough forms.

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