Pumpkin Tart

In the fall it is always hard to find a new twist on dessert. How many versions of apple or pumpkin pie are there? Are they the same or is there a twist to the recipe?I stumbled upon a Pumpkin Chocolate Tart Recipe from Martha Stewart that I thought I would use, with a bit of a change. I decided to use a regular pie crust for the tart shell. I liked the chocolate surprise!

Pumpkin Tart

For this recipe I used:

Tart Shell:
2 1/4 cups of All Purpose Flour
8 Ounces of Butter – chilled and cut into small pieces
1 Teaspoon of Salt
1 Teaspoon of Sugar
1/4 Cup well chilled Vodka
1/4 Cup of Iced Water

Filling:
1 Can (15 oz) Pumpkin (not pumpkin pie filling)
3/4 Cup of Whey Low Gold sugar substitute
8 Ounces of Sour Cream
3 Large Eggs
1 Teaspoon Cinnamon
1 Teaspoon Ground Ginger
1/4 Teaspoon of Nutmeg
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cloves
2 Ounces of Milk Chocolate

I had already made the pie filling and had frozen it. I thawed the dough in the fridge overnight and the next day I was ready to go.

I rolled out the pastry thin enough to fit into a 10″ fluted tart pan. I fit the dough into the pan and trimmed the edges.

Pumpkin Tart – Fitting the Tart Shell

As this shell needed to be pre-baked, I lined the pastry with some parchment paper and use some pie weights to hold the paper down. Then it was off to a 425˚ oven for 20 minutes. I removed the parchment and weights and put it back into the oven for another 10 minutes to finish baking.

Pumpkin Tart -Ready for the Oven

While the tart shell was still hot out of the oven, I grated the chocolate over the shell.

Pumpkin Tart – Grated Chocolate over the warm Tart Shell

The residual heat in the crust was enough to melt the chocolate to be able to spread it over the bottom of the tart shell.

Pumpkin Tart -Spreading the Melted Chocolate

Now it was time for the rest of the filling.

Pumpkin Tart – Filling Ingredients

This was the easy part. Combine all of the ingredients in a medium bowl and mix well.

Pumpkin Tart -Mixing the Filling Ingredients

Ensure all of the sugar has dissolved and the eggs are well blended.

Pumpkin Tart – Ensuring the Filling is Well Mixed

Once well mixed, pass the filling through a fine strainer. This will take a bit of work but will ensure a very smooth filling.

Pumpkin Tart – Passing the Filling through a Strainer

Pour the filling into the tart shell and ensure it is spread out evenly.

Pumpkin Tart – Filling the Tart

Bake at 350˚ for about 30 minutes and cool well. Serve with whipped cream!

Pumpkin Tart – Cooling out of the Oven

Bakers Notes:

Dec 2020 – I came across a piece on Dominic Ansell and Pumpkin pie. He noted passing the pumpkin mixture through a strainer 3 times made for a smooth filling. This works! Hight recommended.

Chocolate Macadamia Nut Pie

The second recipe I made for Sunday Cafe & Kuchen was a Chocolate Macadamia Nut Pie from a book called The Hali’imaile General Store Cookbook.I bought this cookbook when we were on the Island of Maui a few years ago. We had somehow heard about the Hali’imaile General Store. We sought out the restaurant and had, to this day, one of our top 10 meals ever! We had to buy the cook book.

Chocolate Macadamia Nut Pie – on the Bottom Right
Chocolate Macadamia Nut Pie

For this recipe I used:

For the pie crust:
3/4 Cup Unsalted Butter
1/2 Cup plus 1 Teaspoon of Sugar
1 Egg Yolk
2 Tablespoons plus 1 1/2 Teaspoons of Heavy Cream
1/2 Teaspoon of Vanilla Extract
2 Cups of Cake Flour
1/4 Cup Cocoa Powder
1/4 Teaspoon of Salt

For the filling:
4 Tablespoons of Unsalted Butter
2 Ounces of Semi Sweet Chocolate
5 Eggs
1 Cup of Sugar
1 1/2 Cups of Dark Corn Syrup
1 Teaspoon of Vanilla Extract
2 1/2 Cups of Halved Macadamia Nuts

How it went:

I gathered all of the pie crust ingredients together so thing would go quickly.

Chocolate Macadamia Nut Pie – The Ingredients

I sifted the flour, cocoa and the salt together. Mainly to get rid of the lumps in the cocoa.

Chocolate Macadamia Nut Pie – Sifted Flour & Cocoa

Next I mixed the butter and sugar together until it was well mixed.

Chocolate Macadamia Nut Pie – Butter & Sugar

I added the egg and the vanilla and mixed well again.

Chocolate Macadamia Nut Pie – Creamed Butter, Sugar, Egg & Vanilla

Adding the flour mixture end mixing until just mixed.

Chocolate Macadamia Nut Pie – Adding the the Flour Mixture
Chocolate Macadamia Nut Pie – Mixed Pie Dough

I turned the pie dough mixture onto the counter and brought it together and wrapped and refrigerated it for at least an hour.

Chocolate Macadamia Nut Pie – Ready for the Fridge

After about an hour in the fridge it was time to line the 10″ tart pan.

Chocolate Macadamia Nut Pie – 10″ Tart Pan – Removable bottom

I floured the counter and the dough and rolled it out to fit the 10″ tart pan.

Chocolate Macadamia Nut Pie – Pie Dough Ready to Roll Out
Chocolate Macadamia Nut Pie – Rolling out the Pie Dough
Chocolate Macadamia Nut Pie – Rolled out Pie Dough

I moved the dough to the pan and trimmed the excess off.

Chocolate Macadamia Nut Pie – Pie Shell Fitted and Ready for the Oven

The it was time to bake the shell in the oven @ 350˚ for 15 minutes. It may need longer to fully bake. The crust should be dry with a matte finish.

Chocolate Macadamia Nut Pie – Tart Shell Baked

Now for the easy part. The filling. In a large bowl I added the eggs, sugar, corn syrup, vanilla extract.

Chocolate Macadamia Nut Pie – Filling Ingredients

In a small sauce pan I melted the butter and chocolate together until just melted.

Chocolate Macadamia Nut Pie – Melting the Butter and Chocolate

I added the warm chocolate mixture to the egg mixture and whisked until well combined.

Chocolate Macadamia Nut Pie – Mixed Egg & Chocolate Mixtures

Then I added the macadamia nuts.

Chocolate Macadamia Nut Pie – Adding the Macadamia Nuts

I carefully added the filling mixture into the tart pan and the put the pan into the same 350˚ oven for an hour and 20 minutes.

Chocolate Macadamia Nut Pie – Ready for the Oven

My filling cracked because if how I moved the hot pan. I accidentally pushed up on the bottom of the pan. I let it thoroughly cool.

Chocolate Macadamia Nut Pie – Cooling on the Rack

Cooks notes:

  • ensure the rolled out pie dough is 1/4 of an inch thick. The crust will be soggy otherwise.
  • make sure the crust is fully baked. The crust will be soggy otherwise.
  • the recipe called for macadamia halves. I am going to assume the recipe also called for unsalted macadamia nuts. Following these, this pie turns out to be very expensive. I have made this pie several times with dry roasted salted whole macadamia nuts. The salt dissolves in the sugar and is, in my opinion, unnoticeable.

February Mincemeat Tarts?

It’s a cold winter day here in Vancouver. The rain is ready to start and my very significant other is home ill for the day. Given it is still winter here I thought I would finally get around to making the mincemeat tarts that I did not get to at Christmas.

Mincemeat Tarts

For 24 tarts I used:


2 1/2 Cups of Flour plus more for rolling the pastry out
1 Teaspoon of Salt
1 Teaspoon of Sugar
8 Ounces of Unsalted Butter – cut into pieces and well chilled
1/4 Cup ice cold Water
1/4 Cup of Vodka
1 Jar – 700 ml of Mincemeat

Don’t judge me but mincemeat is one of the few pre-made things I ever buy for baking. At under $4.00 ( 2020 – now $5 if it can be found) for a jar I figure it’s a steal!

I measured out the flour, salt & sugar into a bowl and added the cut up butter.

Mincemeat Tarts – Pastry Ingredients

After using a pastry cutter to work in the butter I added the water an vodka and mixed everything with a fork.

Mincemeat Tarts – Cut-In Butter
Mincemeat Tarts – Liquids Added

I gathered the mixture and split it into two and wrapped each piece in plastic wrap and chilled it in the fridge for an hour.

Mincemeat Tarts – Pastry Chilled

After the hour I rolled out each piece of dough until it was between 1/4″ and 1/8″ inch thick.

I used a 3 1/4″ fluted biscuit cutter to cut out 24 discs of dough. I lined 2 – 12 portion tart pans with the cut pieces and divided out the mincemeat evenly between the pans.

Mincemeat Tarts – Pastry Rolled Out
Mincemeat Tarts – Filled

I popped the pans into a 400˚ oven for 12 minutes. After 12 minutes I swapped the pans and cooked the tarts for another 20 minutes.

I removed the pans from the oven and let them sit on cooling racks for 5 minutes. Using an off set spatula I carefully removed the tarts from the pans and let them cool on a rack for another 15 minutes.

Mincemeat Tarts – Cooling

They were a great treat on a cold Tuesday afternoon!

Macadamia Nut Tart – Christmas Party Dessert

Christmas Party 2010

The choices for dessert for a dinner party are wide and varied. Choices for dessert for a 7th annual party with a group of friends poses great anxiety.

This year we chose a Chocolate Macadamia Nut Tart. While the idea was my own the recipe adapted.

For this recipe the following was used:

2 1/4 cups of Flour
1 cup plus 4 1/2 teaspoons of Sugar
1/2 teaspoon of Salt
1 1/4 cups of Butter
1 Egg Yolk
2 Large Eggs
1 tablespoon Bourbon
6 oz. Chocolate
10 oz. Macadamia Nuts

Turned out looking great!

Macadamia Nut Tart

More after the jump……

The Shell
Batter
Filling the shell
I love Hawaii!
Macadamia Nut Tart

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑