Preheat your oven to 350°F.

Pulse the gingersnap cookies in a food processor until you have about 2 cups of crumbs.

In a large bowl, combine the cookie crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.

Press the mixture into the bottom of the tart pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.

Bake the crust at 350°F for about 15 minutes or until it's lightly golden brown and looks dried out.

Let cool to room temperature before filling.

In a small bowl, beat the egg yolks until smooth and set aside.

Scald the eggnog in the microwave or on the stove top until it is almost boiling. (I prefer the microwave because there is no chance of burning the eggnog).

In a large sauce pan, combine the flour, sugar, nutmeg, and salt.

Over medium-low heat, slowly add in the eggnog about ½ cup at a time while whisking constantly.

As the filling begins to thicken, add in another ½ cup of eggnog and continue whisking.

Once all of the eggnog is added and the filling has thickened (enough the coat the back of a spoon), remove the pot from the heat.

Pour about ½ cup of the filling into a glass measuring cup and then slowly drizzle it into the beaten egg yolks, whisking constantly until fully combined and smooth.

Pour the egg mixture back into the pot with the rest of the filling cook for an additional 2-3 minutes or until the filling has thickened to a pudding consistency.

Stir in the butter, spiced rum, and vanilla bean paste until smooth.

Pour the custard through a fine mesh strainer to remove any lumps.

Cool the filling almost to room temperature, stirring occasionally, before pouring into your cooled tart shell. Cover and chill in the fridge overnight (at least 3 hours) to let the filling set.

Right before serving, top with gingerbread cookies, sugared rosemary, and sugared cranberries.

Store the eggnog custard tart covered in the fridge for up to 3 days!