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Eggnog Tart

This tart awakens memories of granny’s baking. It’s a must for any festive coffee table!

But our eggnog tart with its nutty base isn’t just a Christmas hit. This liqueur tart is a must on other festive occasions or coffee mornings with friends. Our version has a light nutty base and a fine custard cream.

Even handier: the tart is really easy to make and prepare. It copes very well with a night in the fridge and tastes almost better than it does fresh. Whether you’re a novice tart-maker or a master baker: absolutely anyone can make this tart and give guests a treat!


What else you’ll need

For the dough:

  • 100 g soft margarine or butter
  • 3 medium eggs

For the cream filling:

  • 600 g cold cream

For the decoration:

  • 75 ml eggnog
  • RUF Dark Chocolate Shavings to decorate


Make and bake the dough

  1. Preheat a conventional oven to around 175 °C (fan approx. 150 °C).
  2. Now put the baking mix, soft margarine or butter and eggs in a mixing bowl and mix with an electric hand mixer (whisk) briefly on the lowest setting first of all, then on the highest setting for around 3 minutes, until creamy.
  3. Put the dough in a springform tin lined with baking paper (26 cm of diameter) and smooth out.
  4. Bake on the middle shelf of the preheated oven for around 35 minutes. Use a wooden skewer to check the cake is baked through before taking it out of the oven.
  5. After baking, leave the cake to cool in the tray for around 1 hour.


  1. When the base has cooled, it can be removed from the tray and placed on a cake plate.
  2. Then hollow out the base with a tablespoon to around 0.5 cm deep (leaving an edge around 2 cm wide). Roughly break up the cake crumb you removed in a bowl and place a cake ring or the ring of a springform tin around the base.
  3. For the cream mixture, put the cold cream and cream powder in a mixing bowl and blend with a hand mixer (whisk) on the lowest setting for 1 minute at first, then on the highest setting, into a smooth cream.
  4. Place the cream mixture on the tart base and smooth out. Scatter the crumbs on the tart, leaving an edge 3 cm wide. Decorate the middle of the tart with eggnog and RUF Chocolate Shavings.
  5. The eggnog tart should cool in the fridge for at least one hour. Then loosen and remove the ring using a moist knife and smooth out the edge.


Baking mixture: sugar, starch (among others wheat), wheat flour, 6,7 % grated dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier lecithins), baking powder (acid diphosphates, raising agent sodium carbonates), 3,5 % chopped hazelnuts, emulsifiers (E 475, E 471), whey powder, fat reduced cocoa powder, flavouring.

Creampowder: sugar, dextrose, modified starch, maltodextrin, gelatine, flavouring, colour carotenes.


The prepared product contains:

  100gPortion ( 103g )RAA *
Energy (kJ)1447 kJ1490 kJ18 %
Energy (kcal)348 kcal358 kcal0 %
Fat25 g25 g36 %
of which saturates12 g12 g60 %
Carbohydrate27 g28 g11 %
of which sugar17 g17 g19 %
Protein4.5 g4.6 g9 %
Salt0.62 g0.64 g11 %

* Reference for an average adult (8400 kJ / 2000 kcal).


Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

  • Milk
  • Gluten
  • Nuts

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

May contain traces of egg, soya and other nuts.

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Eggnog Tart