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Pumpkin Tart with Chocolate Caillat Crust
Prep: 10 min Cook: 50 min Servings: 8by Deborah Parker Wong3 recipes>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. Ingredients
- 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
Directions
- Preheat the oven to 350°.
- In a medium bowl, whisk together all of the ingredients until smooth.
- Pour filling into the baked crust just to the top edge.
- Bake until set, about 45 - 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool to room temperature and garnish with shaved chocolate or whipped cream and pomegranate seeds.
- Time-saving preparation tips:
- Measure dry ingredients for both the filling and crust recipes at the same time.
- Make the filling while the crust bakes.
- When you remove the crust from the oven, turn the oven down to 350° and finish baking the tart.
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