Eggnog and Roasted Pear Tartlets


For the Crust:

  • 1 1/4 cups hazelnuts

  • 3/4 cup rolled oats

  • 3/4 cup spelt flour

  • 1/4 cup coconut oil

  • 2 tablespoons dark maple syrup

  • 2 tablespoons powdered ginger

  • 1/2 teaspoons sea salt

  • 2 tablespoons cold water if necessary

For the Custard:

  • 2 cups eggnog

  • 2 teaspoons Irish moss powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon freshly grated nutmeg

For the Pears:

  • 3 large Potomac pears peeled, cored and cut into 1/4-inch slices

  • 2 tablespoons dark maple syrup

To Top the Tarts:

  • Sugared Cranberries

  • Candied Ginger

  • Chopped Hazelnuts

4 5-inch Tartlet Pans


  1. Heat the oven to 350 F. Add 1 1/4 cups hazelnuts and the oats to a food processor, and process until they forms a coarse meal. Add the remaining ingredients for the crust to the food processor, and process until the dough begins to clump – about 30 seconds. Press the dough into four 5-inch tart pans. Prick the crust with the tines of a fork, and bake for twenty minutes or until and set. Transfer the tarts to a wire rack and allow them to cool completely before filling.

  2. Pour all the ingredients for the custard into a saucepan set over medium heat, and then whisk them vigorously together until the Irish moss fully dissolves. Pour the custard into the tart crusts, and transfer them to the fridge to allow them to set at least four hours and up to one day.

  3. Once the custard has set, heat the oven to 400 F, and line a baking sheet with parchment paper.

  4. Arrange the pears on the baking sheet, and drizzle them with two tablespoons maple syrup. Bake them for twenty-five minutes, until tender and fragrant. Allow them to cool to room temperature.

  5. Assemble the tarts by arranging the pears on top of the custard, and decorate them with candied ginger, sugared cranberries and chopped hazelnuts as you like it. Serve the tartlets within a day.

| Adapted from The Nourished Kitchen