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

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.

New Things! and a Spiced Pumpkin Cake

This week I received my new Kitchen Aid 600 Watt 6 Quart Mixer.  It is very nice.For my first project with the new toy I decided to make something pumpkin. I found 2 large cans of pumpkin in the cupboard when I moved. Although it is spring, or even summer, across the continent here in the Pacific Northwest a rainy spring has been lingering. It is so bad this month is being nicknamed June-uary. So in celebration of June-uary I made a Spiced Pumpkin Cake – a Martha Stewart recipe.

For this recipe I used:

For the Cake:
4 Cups Cake Flour
4 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Ginger
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves
4 Tablespoons Buttermilk Powder
1 Cup Unsalted Butter
2 1/2 Cups Light Brown Sugar
4 Large Eggs
1 Cup Water
1 1/2 Cups Pumpkin Puree

1 Cup Icing Sugar
1 Teaspoon Milk

Spiced Pumpkin Cake

More after the jump….
After preheating the oven to 350˚, I sprayed a bunt pan with oil and lightly floured it.

Spiced Pumpkin Cake – Floured Bunt Pan

I sifted all of the dry ingredients together and set them aside.

Spiced Pumpkin Cake – The Dry Ingredients

In the bowl of the mixer I creamed the butter and brown sugar using the paddle attachment for 4 minutes, scraping the bowl twice.

Spiced Pumpkin Cake –  Creaming the Butter & Sugar

After scraping the bowl again I added the eggs one by one mixing thoroughly after each egg. The mixture looked a little gritty.

Spiced Pumpkin Cake –  Adding the Eggs

After scraping the bowl I added 1/3 of the dry ingredients followed by 1/3 of the water. After scraping down the bowl I repeated 2 more times.

Spiced Pumpkin Cake – First Flour Addition
Spiced Pumpkin Cake – After the last of the liquid

After a quick scrape of the bowl to ensure everything was mixed I poured the batter into the prepared pan. I baked the cake for 55 minutes as the recipe said but I ended up needing another 12 minutes – total 1 hour 7 minutes – until the toothpick test came out clean.

Spiced Pumpkin Cake – In the pan

After cooling the cake for a couple of hours I topped the cake with the icing and let the cake sit again.

Spiced Pumpkin Cake – After cooling

Then we tried it!

Spiced Pumpkin Cake – Its on the list to try again
Spiced Pumpkin Cake – The Ingredients
Spiced Pumpkin Cake – After measuring everything out
Spiced Pumpkin Cake – Just out of the Pan

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