Cranberry Eggnog Cream Tart 

Instructions

Eggnog Cream:

1. Warm the eggnog, milk and nutmeg in a large, heavy saucepan over medium-low heat to 175°F, stirring constantly. Remove from the heat.
2. Whisk the cornstarch, sugar and egg yolks in a bowl until blended. Whisk in 1/2 cup hot milk mixture. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and is thickened, about 5-6 minutes. (Do not boil.) Remove from the heat. Whisk in the Grand Cru®, vanilla and salt until smooth.
3. Pour pastry cream through a fine mesh strainer into a bowl. Place bowl into a larger bowl filled with ice water. (Do not stir.) Cool to room temperature, about 2-4 minutes. Remove from the ice water. Press plastic wrap onto surface of cream. Refrigerate for at least 4 hours or overnight.

Cranberry Curd:

1. Combine the cranberries, water, orange zest and orange juice in a large saucepan over medium heat. Bring to a boil; cook and stir for 10-12 minutes or until thickened and cranberries begin to burst. Cool to 175°F. Pour mixture through a fine mesh strainer into a bowl; discard solids. Return liquid to the saucepan.
2. Whisk the sugar, eggs and egg yolks in a bowl until blended. Whisk in 1/2 cup hot liquid. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and is thickened, about 5-6 minutes. (Do not boil.) Remove from the heat. Whisk in butter.
3. Transfer curd to a bowl. Place bowl into a larger bowl filled with ice water. (Do not stir.) Cool to room temperature, about 2-4 minutes. Remove from the ice water. Press plastic wrap onto surface of curd. Refrigerate for at least 4 hours or overnight.

Tart:

1. Roll out pie pastry on a lightly floured surface into an 11-inch circle. Transfer to a 10-inch tart pan with removable bottom; trim edges. Refrigerate for 30 minutes.
2.  Heat oven to 450°F.
3.  Prick bottom and sides of pastry with a fork. Line pastry with parchment paper or double thickness of aluminum foil. Fill with pie weights or dried beans. Bake for 10 minutes. Carefully remove parchment and pie weights. Bake for 2-5 minutes longer or until crust is golden brown. Cool on a wire rack.
4. Place bittersweet chocolate into a bowl. Bring cream just to a boil in a small saucepan over medium heat, whisking constantly. Pour cream over chocolate. Let stand for 5 minutes. Stir until chocolate mixture is smooth. Spread ganache over bottom of crust. Refrigerate for 15 minutes.
5. Spread eggnog cream over ganache. Refrigerate for 15 minutes. Spread cranberry curd over top. Refrigerate for at least 30 minutes longer or until set. Garnish with whipped cream, sugared berries and rosemary, and chocolate curls.