Eggnog tart: easy, quick & tasty

Today I brought something Easter for you again, a heavenly eggnog tart. It is super quick to prepare, requires little work and you have easily conjured up a delicious cake on the table. You don't even see how easy this tart really is. And your guests will be thrilled! ♥

Eierlikör-Tarte
This delicious egg liqueur tart ...

... is actually not only suitable for Easter or for guests. It tastes good all year round, really hardly requires any work and is lightning-fast. The base consists of chocolate shortcrust pastry. The egg liqueur pudding filling is firm after cooling, but still remains nice and creamy. However, it is very important that the eggnog tart has really cooled down completely before you cut it. It can also be prepared very well the day before. The best thing to do is to keep them in the refrigerator. I can imagine this cake chilled like this, also great for warm summer days. But even if warm days are still far away, summer and hot days often come faster than you think. But now comes Easter first - the wonderful spring festival, which should not be missing eggnog.

Advocaat…

... at least with us it should never be missing at Easter time. You can either prepare eggnog yourself and give it away, or you can use it to bake and prepare other delicacies. That's why you can find some recipes for and with eggnog here on Cookie and Co:

Pooh ... a lot of egg liqueur recipes, but all of them are super tasty and there are also great gift ideas. My conclusion: The egg liqueur tart tastes delicious, with an addictive factor. Absolute recommendation for subsequent baking! ♥

Eierlikör-Tarte

Ingredients for the egg liqueur tart:

(for a elongated tart pan of approx. 13 x 35 cm or a round tart pan of approx. 24-26 cm)

Shortcrust:
Filling:
  • 300 g whipped cream
  • 150 g Advocaat
  • 250 g milk (or eggnog for more oomph)
  • 125 g of sugar
  • 3 eggs
  • 1 teaspoon Vanilla extract or the marrow of one Vanilla pod
  • 1 packet of custard powder “Vanilla”, alternatively 40 g cornstarch
Additionally
  • 60-70 g Dark chocolate couverture
  • Pistachios, chopped

Prepare eggnog tart:

  • Preheat the oven to 160 ° C top / bottom heat / 140 ° C hot air.
  • Lightly grease the tart pan. (I have the Tart pan from Emile Henry.)
TART - BOTTOM:
  1. Knead the ingredients for the tart base quickly until a crumbly mixture is formed. Alternatively, mix briefly in the mixer and then knead briefly by hand.
  2. Wrap in cling film and place in the refrigerator for approx. 30 minutes.
  3. Then roll out the dough between two strips of cling film. Line the tart form with it.
  4. Prick the bottom several times with a fork.
Filling & baking:
  1. Please weigh the ingredients for the filling very carefully, otherwise the filling may not become firm when baking (no measuring cup; if necessary, stir in 2 teaspoons of starch).
  2. Mix all ingredients for the filling thoroughly.
  3. Spread on the floor.
  4. Bake well in the preheated oven for approx. 50 minutes. (In the case of a round shape, it may take a few minutes longer.)
  5. Then leave to cool completely on a wire rack and then place in the refrigerator. Then the filling will be creamy but firm.
Decoration:
  1. If necessary, finely chop the couverture and place in a disposable piping bag or a freezer bag. Close tightly and place in hot, not boiling water.
  2. When the chocolate has melted, cut a very small hole in the tip of the disposable piping bag.
  3. Decorate the cooled tart with it. If you like, sprinkle chopped pistachios immediately on the chocolate.

PREPARATION WITH THE THERMOMIX®:

  • Preheat the oven to 160 ° C top / bottom heat / 140 ° C hot air.
  • Lightly grease the tart pan. (I have the Tart pan from Emile Henry.)
TART - BOTTOM:
  1. Put the ingredients for the tart base in the mixing bowl, 30 seconds / speed 5.
  2. Then knead briefly by hand. Wrap in cling film and place in the refrigerator for approx. 30 minutes.
  3. Then roll out the dough between two strips of cling film. Line the tart form with it.
  4. Prick the bottom several times with a fork.
Filling & baking:
  1. Please weigh the ingredients for the filling very carefully, otherwise the filling may not become firm when baking (no measuring cup; if necessary, add 2 teaspoons of starch).
  2. Put all the ingredients for the filling in the rinsed mixing bowl, 25 sec / speed 5.
  3. Spread on the floor.
  4. Bake well in the preheated oven for approx. 50 minutes. (In the case of a round shape, it may take a few minutes longer.)
  5. Then leave to cool completely on a wire rack and then place in the refrigerator. Then the filling will be creamy but firm.
Decoration:
  1. If necessary, put the couverture in pieces in the mixing bowl and chop for 10 sec./ speed 8. Then push down with the spatula.
  2. Melt for 3-5 minutes / 50 ° C / speed 2.
  3. Decorate the cooled tart with it. If you like, sprinkle chopped pistachios immediately on the chocolate.
Eierlikör-Tarte
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19 thoughts on “Eierlikör-Tarte: einfach, schnell & lecker”

  1. Sieglinde Friedemann

    Dear Sonja, unfortunately I didn't succeed with the egg liqueur tart. The filling did not set after 50 minutes of nakedness. Opinion Hope after overnight cooling would result in firmness unfortunately not fulfilled. I worked in grandma's eggnog and 1pck. Pudding powder chosen. What could I have done wrong? Maybe just bake longer? I would be very happy to hear from you, as I am very interested in this recipe. The egg liqueur tastes great.
    LG Sieglinde Friedemann

    1. Oh, that's a shame and I'm very sorry. The tart actually becomes firm when it is refrigerated. Immediately after baking, the filling is soft, like fresh pudding. I would try again and see if the quantities are all correct. You might actually prefer to bake longer - then an hour and cover if the tart turns too brown. (I also had pudding powder.)

      I wish you a happy Easter ... best regards, Sonja

  2. Hello, the tart didn't turn out for me either. I immediately thought that it was way too fluid. How is that supposed to be fixed? 1 packet of pudding powder with 700g of liquid. The three eggs stuck the net too. It was pretty pissed off. The tart was actually for a friend as a dessert for her birthday. Then I did another one.

    1. I am very sorry about that. The tart worked in the same way for a large number of readers and my filling was also firm when cooled. LG Sonja

  3. Sieglinde Friedemann

    Dear Sonja,
    Maybe I should use the L size eggs instead of the M size - I mean, for a firmer consistency?
    LG Sieglinde

    1. Dear Sieglinde, it would definitely be worth a try.
      The recipe has worked wonderfully for a lot of people, so I've been pondering whether it might be because of the measurement. For example, if the liquid is not weighed, but measured in the measuring cup. (I have already included a note in the recipe.) The different eggnog from each could also have an influence. As a precaution, you can also use 1.5 sachets of pudding powder next time. I think that should make the mass just as delicious. I look forward to your report,
      heartfelt Sonja

  4. Sieglinde Friedemann

    Dear Sonja,
    At the weekend, I start a new attempt to successfully bake the egg liqueur cake.
    But first I would like to ask about two ingredients. What could I use instead of type 630 spelled flour?
    Then another question about cocoa. Do you use baking cocoa or drinking cocoa?
    I will take note of the information about the exact ingredients and possibly an additional 2 teaspoons of cornstarch.
    Perhaps my difficulty had something to do with the flour used. Next time I'll get the exact flour you suggested. Unfortunately, it can no longer be realized until the next weekend.
    Greetings Sieglinde

    1. Dear Sieglinde,

      you can simply use wheat flour type 405 or 550, or Tipo 0 orange if you have that. I took real cocoa from the baking department, so not the one to stir in. I am very happy that you are trying again and I keep my fingers crossed that everything will go well this time!
      Kind regards, Sonja

  5. Sieglinde Friedemann

    Dear Sonja - Success story for the egg liqueur tart: it worked.
    Type of flour Tipo O Orange
    For the filling, among other things:
    3 large eggs
    38 g pudding powder + 2 teaspoons cornstarch
    Baking time 50 min. + 20 min. Covered
    Thank you for your company
    Greetings Sieglinde

  6. Hi there,
    yesterday I made your egg liqueur with 43er and the rest of the brandy, yummy! And after that, for the 18th birthday of my son, I spontaneously made the egg liqueur card as a small birthday cake. Very, very delicious! Thank you very much for the great recipes💕 Many greetings Susi

    1. cookieundco

      That makes me very happy! 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  7. Dear Sonja, what could I use as an alternative to whipped cream? Maybe it will work with an almond drink? Unfortunately, I can't tolerate dairy products, but I would like to try the tart!
    LG, Britta

    1. You could use a herbal alternative made from cashew or something similar. I think almond drink is too runny. There is also a kind of cream substitute made from coconut, soy or similar. I think that would also taste better, if not quite “thin”.

      Sincerely,
      Sonja

  8. Hello…
    Do I have to stir the mixture for the eggnog tart until it is / becomes creamy?
    Because it is already very, very fluid.

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