Holly and Eggnog Tart
2 cups Flour
2/3 cup Shortening
2 teaspoon Sugar
2-4 tablespoons Water
Red and Green Food Color
(adapted from Pillsbury)
1 envelope Unflavored Gelatin
1 1/2 cups Eggnog
1 cup Confectioners Sugar
1/4 cup Butter, softened
2 8oz. Cream Cheese, softened
1/4 teaspoon Nutmeg
1/2 teaspoon Vanilla
Preheat oven to 450 degrees.
Mix all your crust ingredients except for the water.
I mixed with a food processor, but a fork will work also.
Add the water a tablespoon at a time, and mix well in between.
I ended up using 4 tablespoons. Roll the dough out to the
size of your tart pan.
Pick up the dough and place it into your pan. Press
the dough close to the sides all around.
Take your rolling pin and roll over the top of the tart pan.
This will release all the dough around the top.
If some of your sides seem thick with dough,
push the dough into the sides again, and then roll the rolling pin
over the top to remove any excess.
With your extra dough, cut out 12 holly leaves and
make 12 small round balls of dough~3 for each
cluster of holly leaves.
Make some egg wash by adding a little water
to a beaten egg. Brush the edge of your crust with the egg wash.
Then brush the bottoms of the leaves and the balls with the egg wash.
and arrange them on the crust.
Now split the egg wash between two small bowls.
Use food color to make one bowl red and one bowl green.
With a small brush, paint the leaves green and the balls
red. for the berries.
Place parchment paper or foil crumbled up
under the center leaf to hold it up until
it is done baking.
If you don't use the paper or foil, the leaves will be droopy.
Bake for 9-11 minutes. Cool completely.
Once the crust is cooled remove the paper. There will
be marks in the crust where the paper was, but don't
worry because you will be covering it up.
As your crust cooks and then cools, start on your filling.
Pour 1/2 cup of eggnog into a small sauce pan,
and sprinkle the unflavored gelatin over it.
Let it stand for 1 minute to soften the gelatin.
After the minute, cook the eggnog on medium until the
gelatin is dissolved. Remove from heat and set aside.
In a mixing bowl, combine the confectioners sugar,
cream cheese, and butter. Beat until light and fluffy.
Gradually add the nutmeg, vanilla, gelatin mix, and the rest
of the eggnog.
Beat on high until smooth.
Refrigerate for 15 minutes.
You want the filling to to feel thick when you stir it.
Fill your cooled crust with the filling.
Refrigerate for 4 hours before serving.
Cut and enjoy!
2012 Deck the Blogs Giveaway!!
Welcome to the 2012 Deck the Blogs Giveaway hosted by Dreaming All Day with co-hosts Pint Sized Baker, The Freshman Cook and This Gal Cooks. We have also teamed up with Pick Your Plum to make this giveaway even more awesome with a $75 box worth of PYP goodies!! Needless to say, we are all super excited to offer all of these amazing prizes to 5 lucky winners, and want to wish everyone a wonderful Christmas/Holiday season from our families to yours and more importantly, we sincerely want to thank you for taking the time to visit our blogs, and read/view our social media posts over the past year!!