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10 Make-Ahead Desserts for a Stress-Free Holiday

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Gourmandize
Gingerbread Tart 5/11

© NoirChocolate/Shutterstock

Gingerbread Tart

This gingerbread tart with eggnog filling is a holiday masterpiece, pairing the spiced warmth of a gingerbread crust with a creamy and indulgent filling. Topped with sugared cranberries, mini gingerbread cookies, and festive spices, it’s as stunning as it is delicious. Make this recipe up to 3 days ahead of time and add your decorations just before serving. This tart is sure to impress your friends and family this holiday season!

Ingredients (for 8 servings):

For the Crust:

  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tbsp brown sugar

For the Filling:

  • 1 1/2 cups eggnog
  • 1/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/4 cup unsalted butter, cubed
  • 1 tsp vanilla extract

For the Garnish:

  • 1/2 cup fresh cranberries
  • 1/4 cup granulated sugar (for sugared cranberries)
  • Mini gingerbread cookies
  • Cinnamon sticks, star anise

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the gingersnap crumbs, melted butter, and brown sugar. Mix until evenly moistened.
  3. Press the mixture into a 9" tart pan with a removable bottom, pressing firmly along the base and sides.
  4. Bake for 8-10 min., then set aside to cool.
  5. In a medium saucepan, whisk together the eggnog, sugar, cornstarch, nutmeg, and cinnamon until smooth.
  6. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 min.
  7. Remove from heat and whisk in the butter and vanilla until smooth.
  8. Let the filling cool slightly, then pour into the cooled tart shell. Smooth the top with a spatula.
  9. Refrigerate the tart for at least 4 hours, preferably overnight, to allow the filling to set.
  10. In a small saucepan, combine 2 tbsp water and 2 tbsp sugar. Heat over medium heat until the sugar dissolves.
  11. Toss the cranberries in the syrup, then roll them in the remaining sugar to coat. Let dry on a parchment-lined tray for 1 hour.
  12. Just before serving, garnish the tart with sugared cranberries, mini gingerbread cookies, cinnamon sticks, and star anise for a festive look.

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