This spiced vanilla custard tart is inspired by classic crèmeux-style desserts: rich, creamy, and indulgent. Warm spices give it an eggnog-adjacent feel without tipping into novelty, while the cocoa crust and caramel add depth and bitter notes that keep it from being too sweet.
This Spiced Vanilla Custard Tart came to be because I wanted eggnog in a tart shell. The crust is a classic chocolate shortbread crust that’s easy to put together and can be made ahead. The filling is more than just eggnog, but heavily inspired by it, with notes of coconut and cayenne pepper. The two are kept apart by a thin layer of caramel.
To finish it off in eggnog-style, a fluffy cloud of whipped cream and chocolate shavings tie the whole thing together. The result is a tart that’s more spiced vanilla custard than anything else – hence the name – that goes so well with the bitter caramel and the rich chocolate shell. All the elements complement each other, without overpowering one another.
A triumph, really, that can be enjoyed anytime of year, but especially in this dreadful winter, where little things must be celebrated in style.
Anatomy of the Spiced Vanilla Custard Tart
This dessert is made up of layers, and each one serves a purpose.
The crust is a classic shortbread dough that’s crisp and chocolatey, adding texture and depth to the sweeter custard.
The caramel, a layer just thin enough to coat the crust, adds a slightly bitter note, providing much-needed contrast to the sweetness and pairing well with the chocolate.
The custard, highly inspired by eggnog, is a white chocolate crèmeux spiced with nutmeg, cinnamon, and coconut rum, which adds a warm undertone.
The topping mirrors a classic eggnog: whipped cream. Here, it gives the tart a beautiful finish and makes it feel complete. Dark chocolate shavings finish the look and tie the flavors together.
Each layer is distinct, but together they meld perfectly and melt on the palate.
Building the Layers
Everything starts with a chocolate crust that can be baked a day or two in advance — make sure to wrap it tightly and store at room temperature. Before adding the next layer, the crust is sealed with a very thin layer of melted chocolate.
This step isn’t strictly necessary, but I like to do it to prevent the crust from getting soggy. The barrier isn’t for decoration, so don’t worry about making it look perfect. The easiest way to apply it is with a brush, but the back of a spoon works as well.
Next comes the caramel layer — a restrained amount, just enough to add contrast to the sweet custard. This caramel isn’t chewy or stretchy; it’s simply there to balance the flavors.
Finally, we have the filling. The base is a crème crèmeux that starts as a classic custard. Crème crèmeux sits between a crème anglaise and a mousse, with a dense, silky texture of its own. The custard is stabilized with gelatin and enriched with white chocolate, which adds both flavor and structure.
The spices are inspired by classic eggnog: nutmeg, cinnamon, and a pinch of cayenne. Feel free to taste and adjust to your liking. The coconut rum adds a subtle tropical note and a lingering aftertaste that leaves people wondering. Even though you can technically skip it, i’d argue it’s pretty essential to the recipe!
The tart needs several hours in the fridge for the crèmeux to finish setting and for the layers to settle together. The whipped cream offsets the richness of the filling and finishes the tart beautifully, making it the centerpiece of your table.
Although it sounds like a lot of work, most of it is passive, done in the oven and the fridge. You can build the tart gradually and assemble it the day before, since the crust and caramel can be made ahead and the filling comes together quickly.
FAQs
Can I adjust the spices or alcohol?
Yes. Nutmeg, cinnamon, and a pinch of cayenne add warmth, and the coconut rum really complements the flavors, while giving it a subtle tropical note. Taste the mixture before pouring into the shell and adjust according to your preferences.
How do I know when to stop cooking the custard?
The custard should coat the back of a spoon. Run your index finger across the back of the spoon and if the line left by your finger holds its shape without the custard running back to fill it in, the custard is done. If you have a thermometer, it should read between 170°F-180°F (77°C-82°C). Do not let it boil so as to not overcook the eggs.
Can I make this tart ahead of time?
Yes. The crust and caramel can be prepared a day or two in advance. The crèmeux should be made and chilled at least 4 hours before serving, though it’s better after overnight chilling. Whipped cream should be added just before serving.
What if I don’t have coconut rum?
You can omit it or use another light rum. The tropical note will be missing, but the custard will still be flavorful with the spices and white chocolate.
Can I make the tart without chocolate on the crust?
You can, but the thin chocolate layer is functional: it prevents the caramel and custard from softening the crust. Skipping it may result in a slightly softer base.
If you make this spiced vanilla custard tart, please let me know in the comments! I’d love to hear from you.
You Might Also Like…
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Spiced Vanilla Custard Tart
1 8-inch
tart30
minutes10
minutes25
minutesEquipment:
- Ingredients
- Chocolate Crust:
130g all-purpose flour (1 cup)
25g cocoa powder (¼ cup)
40g powdered sugar (⅓ cup)
80g unsalted butter, melted (5 tbsp)
¼ tsp sea salt
25g egg (½ large egg)
60g dark chocolate, melted
- Caramel Layer:
70g granulated sugar (⅓ cup)
35g butter, cut in cubes (2 ½ tbsp)
50g heavy cream (3 tbsp)
¼ tsp sea salt
- Spiced Vanilla Custard:
4g powdered gelatin + 20g cold water (4 tsp)
200g white chocolate, finely chopped (1 cup)
250g whole milk (1 cup)
250g heavy cream (1 cup)
60g granulated sugar (1/4 cup + 2 tsp)
100g whole eggs (2 large eggs + 1 large yolk)
½ tsp freshly grated nutmeg
½ tsp cinnamon
¼ tsp cayenne pepper
1 tsp vanilla
2 tbsp coconut rum
- Whipped Cream:
150g heavy cream, cold (⅔ cup)
15g powdered sugar (2 tbsp)
1 tsp vanilla
dark chocolate shavings, for topping
Directions
Make the crust: preheat the oven to 350°F/175°C.
In a medium bowl, mix the flour, cocoa, powdered sugar, and salt together.
Stir in the melted butter until wet, clumpy crumbs form. Mix in the egg and bring the dough together.
Press evenly into the tart pan. Bake for about 25 minutes, until set; it will firm up more as it cools. Allow to cool completely. The crust can be made up to 3 days in advance. Wrap tightly and store at room temperature.
Seal the crust: Once the crust has cooled completely, brush the melted chocolate in an even layer over the base and sides of the tart shell. Transfer to the fridge for 10–15 minutes, until the chocolate is fully set.
Make the caramel: add the sugar to a small saucepan oven medium heat. Cook, stirring occasionally, until it turns dark amber. Carefully whisk in the butter, followed by the heavy cream and salt.
Pour into a heatproof container and set aside to cool. The caramel can be made up to 7 days in advance. Store in an airtight container the fridge.
Make the custard: In a small bowl, sprinkle the gelatin over the cold water, and let sit for about 5 minutes.
Place the chopped chocolate and bloomed gelatin in a heatproof bowl. Set a fine-mesh strainer over the bowl and set aside.
Combine the milk, cream, sugar, nutmeg, cinnamon, and cayenne pepper in a saucepan. Heat over medium heat until just below a simmer. Taste and adjust the spices if you’d like a stronger flavor.
Whisk the eggs in a heatproof bowl, then slowly pour in about ⅓ of the hot milk mixture, whisking constantly (this tempers the eggs). Return the mixture to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon. Do not let it come to a boil.
Remove from the heat and pour the hot custard through the strainer over the bowl of chocolate. Let it sit for a minute or two so the heat melts the chocolate.
Stir until smooth, then stir in the vanilla and rum, adjusting the rum to taste.
Spread the caramel in an even layer onto the tart shell. Pour the custard over and smooth the top with a spatula. Cover with cling wrap, pressing the plastic directly onto the surface of the custard to prevent a skin from forming. Transfer to the fridge and chill for at least 4 hours to overnight.
Make the topping: whip the cream, sugar, and vanilla to soft peaks. Pile onto the chilled custard and finish with chocolate shavings. Serve.
This pie keeps well in the fridge for 3–5 days.
Note: Volume measurements are approximate; using a kitchen scale will give the most consistent results.
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