Crust: In a food processor, pulse together flour, icing sugar and salt. Pulse in butter until the mixture has the texture of fine crumbs.
Whisk egg yolk with whipping cream; drizzle over flour mixture. Pulse dough to combine. Loosely divide dough into quarters, clump together and pat each quarter into tart pan. Press pastry evenly over bottom and up sides of a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for at least 30 minutes or up to 1 day.
Cover the dough completely with foil; fill with dried beans or rice to weigh the crust. Bake in bottom third of oven at 375°F (190°C) until edges are a light golden colour, about 20 minutes. Remove weights and foil and let cool on rack for 15 minutes.
Eggnog Filling: In a food processor, blend cream cheese, whipping cream, and sugar until creamy, about 1 minute.
Add whole eggs, egg yolks, vanilla extract, nutmeg, salt, bourbon and cinnamon (if desired), and blend until smooth. Gently pour mixture into tart shell.
Bake in 350°F (180°C) oven until filling is set, but still jiggling slightly in the center, about 20 minutes (the filling will continue to set as it cools). Cool tart completely in pan on a rack. (If making ahead, cover lightly with plastic wrap and refrigerate for up to 2 days.)
Just before serving, remove side of pan. Cut into eight wedges and serve with whipped cream. (Whip 2 cups (500 mL) whipping cream and fold in 1 tsp (5 mL) of nutmeg, if desired).
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