Every holiday season, my kitchen turns into a test lab for festive treats—but let me tell you, nothing gets devoured faster than these healthy eggnog custard tart bars. They’re my guilt-free spin on the classic custard tart, packed with all the cozy spices you love, minus the heavy cream and refined sugar. I dreamed these up one snowy afternoon when my sister—who’s lactose-intolerant—begged for a holiday dessert she could actually enjoy. The result? A creamy, spiced filling cradled by a nutty almond crust that’s shockingly easy to whip up. No fancy mixer required, just a bowl, a whisk, and about 15 minutes of hands-on time. Trust me, even the die-hard traditionalists at our cookie swap couldn’t tell these were lighter. The magic’s in the blend of nutmeg and cinnamon—it’ll make your whole kitchen smell like Christmas morning.
Why You’ll Love These Healthy Eggnog Custard Tart Bars
Oh, where do I even start? These bars are absolute game-changers for holiday baking, and here’s why:
- Creamy dreaminess: That custard filling sets up like velvet—rich and smooth without a drop of heavy cream. The almond milk keeps it light but decadent.
- Spice that’s just right: Nutmeg and cinnamon dance together like they were made for each other. It’s that nostalgic eggnog flavor without the cloying sweetness.
- No dairy drama: Perfect for lactose-sensitive folks (or anyone wanting a lighter treat). Almond flour crust? Almond milk custard? Pure genius if I do say so myself.
- Pantry-friendly: Simple ingredients you likely have already. No hunting for obscure health-food-store items—just real, wholesome stuff.
Seriously, these bars disappear faster than wrapping paper on Christmas morning.
Ingredients for Healthy Eggnog Custard Tart Bars
Gather these simple ingredients—most are probably already in your pantry! The key here is quality: fresh spices, real maple syrup, and proper measurements make all the difference. (Trust me, I learned this the hard way after a “eyeballed it” disaster in 2018.) Here’s what you’ll need:
- For the crust: 1 1/2 cups almond flour (not packed!), 1/4 cup coconut oil (melted but not hot), 2 tbsp pure maple syrup (the real stuff—no pancake syrup!), 1/4 tsp fine sea salt
- For the custard: 4 large eggs (room temperature makes them blend smoother), 1/2 cup unsweetened almond milk, 1/4 cup raw honey (or swap with maple syrup for vegan), 1 tsp pure vanilla extract (please, no imitation!), 1/2 tsp freshly grated nutmeg (it’s worth grating whole!), 1/2 tsp ground cinnamon
Pro tip: Measure your almond flour by spooning it into the cup, not scooping. Too much flour makes the crust dry—I may or may not speak from experience!
How to Make Healthy Eggnog Custard Tart Bars
Alright, let’s get baking! These bars come together in three simple stages—crust, custard, and patience (the hardest part, I know). Follow these steps, and you’ll have a tray of holiday magic in no time.
Preparing the Crust
First things first: that nutty, buttery crust. In a medium bowl, mix your almond flour, melted coconut oil, maple syrup, and salt until it looks like wet sand. Here’s my trick—use your fingers to press it evenly into a parchment-lined 8×8 inch pan. Really work it into the corners! Pop it in a 350°F oven for 10 minutes—just until it’s lightly golden. This pre-bake stops a soggy bottom (we’ve all been there).
Making the Custard Filling
While the crust cools slightly, whisk together your eggs, almond milk, honey, vanilla, nutmeg, and cinnamon. Go slow at first to avoid splatters, then whisk like you mean it until smooth. The mixture should coat the back of a spoon—that’s how you know it’s ready. Pour it over your warm crust (not hot, or you’ll scramble the eggs—yikes!).
Baking and Cooling
Back into the oven for 25-30 minutes. The custard should jiggle slightly in the center when shaken—like firm jelly, not liquid. Resist the urge to overbake! Let it cool completely in the pan (I know, torture). Chill for at least 2 hours before slicing—this sets the custard perfectly. Trust me, rushing this step leads to custard soup (lesson learned the messy way).
Tips for Perfect Healthy Eggnog Custard Tart Bars
After making these bars more times than I can count (and yes, a few flops along the way), here are my foolproof secrets:
- Room temp is key: Cold eggs make the custard grainy. Let them sit out for 30 minutes—or float them in warm water for 5 if you’re impatient like me.
- The jiggle test never lies: The center should wobble like set gelatin when you nudge the pan. Overbaking makes rubbery custard (ask my 2019 batch).
- Chill to set: I know it’s hard, but wait those 2 hours! Slicing warm custard is like cutting a cloud—pretty but messy.
- Storage smarts: Keep them refrigerated in an airtight container with parchment between layers. They taste even better on day two!
Follow these, and you’ll get creamy, dreamy bars every single time.
Ingredient Substitutions & Variations
Baking should be fun, not stressful! Here’s how to tweak these bars to fit what you’ve got:
- Sweetener swap: Out of honey? Coconut sugar or maple syrup work beautifully—just reduce almond milk by 1 tbsp since they’re thinner.
- Milk magic: Any milk works—dairy, oat, even full-fat coconut milk for extra richness (hello, 2020 lockdown experiment!).
- Spice adventures: Add a pinch of cardamom or cloves for depth, or swap half the nutmeg for pumpkin pie spice when you’re feeling wild.
- Crust twists: No almond flour? Try ground pecans or walnuts—just keep the same measurements and pray they don’t vanish before baking (speaking from… experience).
The rule? Taste as you go and make it yours. That’s how all the best recipes are born!
Storage & Serving Suggestions
These bars are sneaky—they somehow taste even better the next day! Store them in the fridge for up to 3 days, either in an airtight container or wrapped in parchment paper. Pro tip: Layer parchment between bars so they don’t stick together (learned this after my 2021 “custard brick” incident).
Want them warm? Pop a slice in the microwave for 10 seconds—just enough to take the chill off. Serve with fresh berries for a pop of color, or drizzle with extra honey if you’re feeling fancy. My family loves them with a dusting of cinnamon right before serving—it makes the spices sing! If you are looking for other healthy holiday recipes, check out this pumpkin pie chia pudding.
Nutritional Information for Healthy Eggnog Custard Tart Bars
Each luscious bar clocks in at about 180 calories, with 12g of heart-healthy fats from the almond flour and coconut oil. You’re getting 5g of protein per serving—not bad for dessert! The 14g of carbs come mostly from natural sweeteners (hooray for no refined sugar!). Keep in mind these numbers might shift slightly based on your exact ingredients—my sister’s version with oat milk came out 10 calories lighter! For more insight on the benefits of using natural sweeteners like honey, you can read about honey versus sugar.
Frequently Asked Questions
I’ve gotten so many questions about these bars over the years—here are the ones that pop up most often:
Can I use regular flour instead of almond flour?
Oh honey, I wish! Almond flour gives that magical crumbly texture. Regular flour would make it dense and weird. If you’re nut-free, try sunflower seed flour—it works surprisingly well! If you are interested in other nut-free baking options, you might enjoy this gluten-free pumpkin spice muffins recipe.
How do I prevent a soggy crust?
Two words: pre-bake that crust! Those 10 minutes in the oven first make all the difference. Also, make sure your custard isn’t too thin—it should coat your spoon thickly before pouring.
Can I freeze these bars?
Absolutely! Wrap them tightly in plastic, then foil. They’ll keep for a month—just thaw overnight in the fridge. The texture changes slightly, but the flavor stays amazing.
Why did my custard crack?
Usually means it baked too fast or too hot. Next time, try a water bath (place the pan in a larger dish with hot water) or lower your oven temp by 25°F. No stress though—it still tastes delicious!
Share Your Thoughts!
Did you make these bars? I’d love to hear how they turned out! Drop a note below with your favorite tweaks (or that hilarious kitchen fail—we’ve all been there). Tag me on social if you snap a pic—nothing makes me happier than seeing your holiday creations!
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Healthy Eggnog Custard Tart Bars: 5-Star Holiday Bliss
- Total Time: 50 minutes
- Yield: 12 bars
- Diet: Low Lactose
Description
A healthier twist on the classic eggnog custard tart, these bars are creamy, spiced, and perfect for the holidays.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, coconut oil, maple syrup, and salt to form the crust. Press into a lined baking pan.
- Bake the crust for 10 minutes, then cool slightly.
- Whisk eggs, almond milk, honey, vanilla, nutmeg, and cinnamon in a bowl.
- Pour the custard over the crust and bake for 25-30 minutes until set.
- Cool completely before slicing into bars.
Notes
- Store in the refrigerator for up to 3 days.
- For a thicker custard, bake an additional 5 minutes.
- Substitute coconut sugar for honey if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American