Pumpkin Tart
Thanksgiving just isn't Thanksgiving without pumpkin in dessert form. My bro eats a piece of pumpkin pie in about three bites. I think pumpkin pie is best eaten at least once a month. And the pumpkin pie concrete from Randy's is the best. But here is the pumpkin pie tart...
For the crust:
1 C all purpose flour
.5 C cake flour
.25 t salt
.5 C unsalted butter, softened
.25 C sugar
1 large egg yolk
.5 t vanilla
For the filling:
2 large eggs
.5 C brown sugar
2 T light molasses
.75 C whipping cream
1 t ground cinnamon
.5 t ground ginger
a pinch of ground cloves
a pinch of salt
1.5 C canned pumpkin
Whisk the flours and salt together. In a separate bowl, mix the butter and sugar with an electric mixer. Add the egg yolk and vanilla. Slowly add the flour mixture and mix until everything is completely combined. Wrap dough in saran wrap and refrigerate for 30 minutes. Roll dough out between two pieces of parchment paper. Press dough into 11" tart pan with removable bottom and up the sides of the pan. Poke the bottom of the dough with a fork all over, bake at 375 for 20 minutes or until turning a light brown.
Mix all the ingredients for the filling together and pour into crust once it is finished baking. Bake until the middle is firm and cracks begin to form around the edges. Allow to cool, after ten minutes remove from pan and continue to let it cool completely. Serve with dollop of cool whip mixed with cinnamon.
*Don't cook the crust too long which I clearly did judging by the picture.
love rae
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