*Eggnog Pudding Tartlets - Bakerlita.Market

*Eggnog Pudding Tartlets Jump to Recipe ↓

by Andrea Witthoeft November 30, 2020 0 Comments

*Eggnog Pudding Tartlets

 Well, I can NOT deny it, Christmas is NOT Christmas without that festive taste of Eggnog! 

And this is no ordinary eggnog dessert, my Eggnog Pudding Tartlet masterpiece is 100% dairy-free, sugar-free, gluten-free, and most importantly Decadent & DELICIOUS... This is the most perfect party appie to have around your small & close family gatherings this Christmas.

The higher, chocolaty tart curst, combined with the smooth creamy light Eggnog Pudding filling is seriously Christmas in a tartlet haha... 

Natura sponsored this Christmas Dessert recipe by making the main feature of these cute little tartlet, the heavenly Eggnog Pudding with their nutty sugar-free, and dairy-free Vanilla Almond beverage.

 When you make this Eggnog Pudding Tartle recipe, please hashtag #NaturaFood & @natur.a  on Instagram :) 


  • 1 cup @Natur.a Vanilla Almond unsweetened beverage
  • 1 large Egg + 3 egg yolks 
  • 1/2 cup coconut oil
  • 1tbsp rum extract 
  • 1tsp cinnamon 
  • 1tsp nutmeg
  • 1tsp Vanilla
  • 1tsp sea salt
  • 3/4 cup Almond Flour
  • 1/4 coconut flour
  • 1/4 cup cocoa powder
  • 1/4 cup monk fruit (or any sweetener)
  • 1/4 cup coconut oil
  • 1 whole egg
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Sea Salt

  1. Place @Natur.aVanilla Almond unsweetened beverage and coconut oilinto a saucepan over low heat.
  2. Next, add spices and rum extract into the saucepan. Whisk together, and allow the coconut oil melt, and the milk to some to a light simmer.
  3. Turn off the heat and set aside to cool.
  4. In a mixing bowl, add the whole eggs, egg yolks and monk fruit and whisk until the mixture is pale.
  5. Check the temperature of the warmed milk mixture, if the milk is cool enough for you to put your finger in it then it is ready to do the next step. If not allow to cool little longer.
  6. Tempering: Pour ¼ of the warmed milk mixtureinto the sweetened egg mixture and whisk to combine, add another ¼ of the milk, and finally all of the milk.
  7. Pour the completed eggy milk mixture back into the saucepan and back over low heat.
  8. Using a silicone whisk or spatula, and continually stir the mixture until the pudding begins to thicken. The mixture is thick enough when it coats the spatula without dripping off.
  9. Pour the eggnog pudding into a clean mixing bowl and continue to stir as it cools for 5 minutes to allow to cool even more.
  10. Once the pudding is not steaming, place a sheet of plastic cling film over the pudding and press it onto the surface to prevent a skin from forming.
  11. Place the pudding in the fridge for 1-2 hours to cool completely before pipping into the tarts!
    1.  Preheat oven to 350F.
    2.  In a medium bowl, add all the dry tart ingredients into a bowl.
    3. Add coconut oil butter & one egg, using your hands mix the crust dough the old fashion way, mix/knead until a form into a ball.
    4. Using a small tart baking pan, scoop out 2 tbsp of dough into each tart shell, shape dough into tart shape.
    5. Push a circular indent into the tart dough for the pudding.
    6. Bake for 9-11 minutes at 350F.
    7. Once the tartlet crust is done, pipe a pipping bag with the Eggnog Pudding, and swirl a generous amount inside of each tart!
    8. Dust with Eggnog Pudding Tartlets with nutmeg, and enjoy!

Andrea Witthoeft
Andrea Witthoeft


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