Recipe: Gluten-free Eggnog Tart

A delightfully festive treat from Le Cordon Bleu-trained chef Ludovic Van Laethem. Enjoy!


  • For the Almond Shortbread Dough:
  • 200 g of all-purpose gluten-free flour
  • 60 g of sugar
  • 60 g of ground almonds
  • 125 g butter
  • 1 egg yolk
  • --------------
  • --------------
  • For the eggnog custard filling:
  • 2 cups whole milk
  • 2 eggs (preferably free-range)
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract or a pinch of vanilla powder
  • Freshly grated or ground nutmeg
  • 50g of raisins soaked in brandy
  • 50g of halves of pecan nuts
  • 1 kaki fruit (persimmon)

Key info

  • Rating: Medium


1 Preheat oven to 300°F / 150°C / Gas Mark 2.

2 For the pastry, mix the sugar, flour and almonds in a bowl. Add the butter to pieces, if possible a little softened (take it out of the fridge 10 min before)

3 Add the egg yolk, mix more, and finish by hand. When the mixture is less sticky, collect the dough into a ball, crush it 2 or 3 times (crush it with the palm of the hand).

4 Then let it rest in a ball 1 h in the cool if possible; You can otherwise use it right away but you may not be able to spread it with the roller, it will surely be done with the back of a spoon...

5 Blind bake for 15-20 minutes

6 For the custard: In a medium saucepan, bring the milk to a simmer over medium-low heat.

7 Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla

8 Crush the pecan halves and slice the kaki.

9 Slowly pour the egg mixture into the simmering milk, whisking gently to combine. Then sprinkle lightly with the nutmeg, add the crushed pecans.

10 Pour the filling into the baked pie case.

11 Bake in the oven for 25-30 minutes (until a knife comes out clear)

12 Place the kaki on the tart

13 Optional : add some sugar to the kaki and caramelise.

A classically trained chef at Le Cordon Bleu in London, I find my cooking inspirations from my travels around the world, from my wife’s creativity and from's unique and delicious products!

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