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Receta Pumpkin Tart with Chocolate Caillat Crust
by Deborah Parker Wong

Pumpkin Tart with Chocolate Caillat Crust

This tart has replaced pumpkin pie on our Thanksgiving dessert buffet and for good reason. It relies on a no-fail tart crust made using a recipe so easy and tasty that it inspires confidence in beginners of all ages.

I like the texture and flavor of this tart best when it is served at room temperature within a few hours after it comes out of the oven. I find it becomes quite dense after refrigeration.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: holidays

Wine and Drink Pairings: coffee, spiced cider, mulled wine

Ingredientes

  • 1 cup solid-pack pumpkin
  • ¾ cup light brown sugar
  • ¾ cup sour cream
  • 2 large eggs, beaten
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp salt
  • 1 9" chocolate crust

Direcciones

  1. Preheat the oven to 350°.
  2. In a medium bowl, whisk together all of the ingredients until smooth.
  3. Pour filling into the baked crust just to the top edge.
  4. Bake until set, about 45 - 50 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool to room temperature and garnish with shaved chocolate or whipped cream and pomegranate seeds.
  6. Time-saving preparation tips:
  7. Measure dry ingredients for both the filling and crust recipes at the same time.
  8. Make the filling while the crust bakes.
  9. When you remove the crust from the oven, turn the oven down to 350° and finish baking the tart.