Introduction
Pumpkin tart is a delightful dessert that perfectly captures the essence of fall. With its rich, creamy filling and flaky crust, it is a favorite treat during the cooler months, especially around Halloween and Thanksgiving. This classic recipe not only highlights the wonderful flavor of pumpkin but also offers a seamless blend of spices that enhance its sweetness. Whether you’re baking for a special occasion or simply indulging yourself, this pumpkin tart is guaranteed to impress.
Detailed Ingredients with measures
Pumpkin puree: 400 grams
Sugar: 150 grams
Brown sugar: 50 grams
Heavy cream: 200 ml
Eggs: 3 large
Ground cinnamon: 1 teaspoon
Ground nutmeg: 1/2 teaspoon
Ground ginger: 1/2 teaspoon
Salt: 1/4 teaspoon
Nutmeg, shredded: for garnish (optional)
Shortcrust pastry: prepared or store-bought
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 8 people
Detailed Directions and Instructions
Step 1: Prepare the Crust
Combine flour, sugar, salt, and cold butter in a bowl. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for about 30 minutes.
Step 2: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a circle that fits your tart pan. Carefully transfer the rolled-out dough into the tart pan, pressing it into the edges. Trim any excess dough hanging over the edges.
Step 3: Blind Bake the Crust
Preheat the oven to 180°C (350°F). Prick the bottom of the crust with a fork to prevent bubbles. Line the crust with parchment paper and fill with baking beans or rice. Bake for about 15 minutes, then remove the parchment and weights, and bake for another 10 minutes until golden. Set aside to cool.
Step 4: Prepare the Filling
In a large mixing bowl, combine pumpkin puree, sugars, eggs, cream, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth and well mixed.
Step 5: Fill the Crust
Pour the pumpkin filling into the cooled tart crust, spreading it evenly.
Step 6: Bake the Tart
Bake in the preheated oven for approximately 45-50 minutes, or until the filling is set and the edges are slightly puffed. The center may still have a slight jiggle but will firm up as it cools.
Step 7: Cool and Serve
Allow the tart to cool completely at room temperature before slicing. Serve plain or with whipped cream if desired.
Notes
Note 1: Choosing the Pumpkin
For this recipe, you can use canned pumpkin puree or make your own by roasting a sugar pumpkin and pureeing the flesh.
Note 2: Storing Leftovers
The tart can be stored in an airtight container in the refrigerator for up to 3 days.
Note 3: Enhancing Flavors
Feel free to adjust the spices to your taste, adding more cinnamon or incorporating ginger for additional warmth.
Note 4: Serving Suggestions
This tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
