Cup of Yum
1. Preheat oven to 350°F.
2. Pulse about 20 Gingersnap Cookies in a food processor, or smash in a sealed plastic bag until crumbs. Measure 2 cups of crumbs.
3. In a medium size bowl stir together the Graham Cracker crumbs, Sugar and Butter. Mix until all the crumbs are moist.
4. Press the mixture into the bottom and up the sides of an un-greased 9-inch fluted tart pan with a removeable base. A spoon and measuring cup work well. Bake for 10 minutes. Remove from oven and allow to cool.

Make the Eggnog Custard Filling:

1. In a small bowl, whisk the Egg Yolks until smooth. Set aside.
2. Heat the Eggnog in the microwave (or stovetop) until almost boiling.
3. In a large saucepan, combine the Flour, Sugar, Nutmeg, and Salt. Pour in 1/2 cup Eggnog and mix together, ensuring there are no clumps in the corner of the pan.
4. Over medium-low heat, bring to a low boil, whisking constantly. When the mixture begins to thicken, add the remaining Eggnog a half cup at a time, allowing it to thicken each time, until fully incorporated. Remove from heat.
5. Using a large spoon, drizzle about 1/2 cup of the filling into the beaten Egg Yolks, whisking constantly until fully combined and smooth.
6. Pour the egg mixture back into the filling pot and cook on medium-low heat for an additional 2-3 minutes, or until the filling thickens to a custard consistency.
7. Remove from heat and stir in the Rum Flavoring, Vanilla and Butter, until smooth.
8. For a smoother consistency, pour the custard through a fine mesh strainer to remove any lumps. This is optional.
9. Allow the filling to cool, stirring occasionally, before pouring into cooled tart shell. Cover and chill in the fridge to let the filling set. If you’re in a hurry, chill in freezer for an hour, then in the fridge until firm.
10. Decorate with gingerbread cookies, sugared cranberries, rosemary, or other Christmas decorations as desired. Slice and serve!