Name: Muffin pan eggnog gingerbread tarts recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 20
Ingredients: 150g Ginger Nut biscuits; 300ml cream; 125ml milk; 100g vanilla flavoured instant pudding; 1-2 tbsp brandy; 1/2 tsp ground cinnamon; 1/8 tsp ground nutmeg

by Greer Worsley Last updated on 10/28/2021

These lovely little eggnog gingerbread tarts are easy to make and look fabulous! They’d be great served for dessert at a Christmas cocktail party. - Greer Worsley

Ingredients

150g Ginger Nut biscuits
300ml cream
125ml milk
100g vanilla flavoured instant pudding
1-2 tbsp brandy
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Method

Step 1

Preheat oven to 180C. Place Ginger Nut biscuits over the holes of a 12-cup patty pan. Bake for 5 minutes until soft. Remove from oven and use a spoon to gently press each biscuit down into the hole to form a tart case. Allow to cool and harden, then remove to a plate. Repeat with remaining biscuits.
Step 2

Place cream and milk in the bowl of a stand mixer with the whisk attachment. Sprinkle over instant pudding. Whip for 3 minutes until thick. Add brandy to taste, and spices. Beat until well combined. Refrigerate until ready to use.
Step 3

Use a spoon or piping bag to fill Ginger Nut tart cases with eggnog custard. Sprinkle over a little extra cinnamon and nutmeg.

Recipe Notes

from Australia’s Best Recipes team

These are best enjoyed straightaway, but will keep in the fridge for a day. You can make the tart cases and custard ahead of time and assemble prior to serving.

You can omit the brandy entirely, but it does add a special something to the eggnog flavouring.

You’ll have some custard leftover - enjoy it with ice-cream or grab another packet of biscuits for even more little tarts.

Photo and recipe by Greer Worsley.