4/16/2023 0 Comments Pumpkin tartFold a piece of foil in quarters and cut out a circular hole slightly smaller than the size of your tart pan, so the foil covers the edges of the crust but does not touch the custard itself. Judge it for doneness the same way you would a cheesecake, for example.Īfter baking, the whole tart takes a ride under the broiler, where it develops its gorgeous speckled top.īaking Tip: to prevent the edges of the crust from burning, cut out a foil shield before you put the tart in the oven. This should be a solid jiggle, not a liquidy one (that’s the best way I know how to describe it). Ideally the edges should be fully set, but the center will still have a little movement to it: a jello-like jiggle when you disturb the baking pan. It’ll still be smooth and custardy if it’s overbaked a bit. How to know when it’s done? Luckily, this recipe is pretty forgiving. If you do use a tart pan like I did, just fill it to within 1/4-inch of the top edge of the crust: any fuller than that and you’ll have a heck of a time moving it to the oven (trust me, I learned that one the hard way). I used a 9-inch tart pan here, but it would also work in a standard 8 or 9-inch pie pan (not a deep one, there’s not enough custard to fill it). So be sure you leave yourself a few hours for the custard to cool (you can even make the crust and custard a day ahead of time, in fact I’d encourage it!) I’m not entirely sure as to the science of it, and I did not test pouring the warm custard right into the crust so I can’t say what might happen. One characteristic of this style of French custard tart, unlike, say, a creme brûlée, is that the custard is first cooked and then cooled completely before being baked in the crust. The unbaked crust is then filled with an egg and cornstarch-thickened custard, not unlike an egg-based homemade ice cream (the process to make it is basically the same, and in fact, this custard would make a mighty fine pumpkin ice cream!) Once it’s comfortably settled into the pan, then you chill it: the cold crust will hold its shape better while baking. You roll it out immediately, no pre-chilling required, then drape it into the tart pan and trim the edges. The crust is a basic short crust enriched with egg yolks that comes together quickly in a food processor and is surprisingly easy to work with. The tart itself consists of two basic parts that are surprisingly easy to assemble. It’d be the perfect way to end your Thanksgiving feast (go out with a bang, I say!) With the exception of the crust (a standard shortcrust vs a flakier pastry), it’s also quite similar to Portugese egg tarts, especially with regards to that final broil that leaves the top delightfully singed.Īll it needs is a generous dollop of freshly whipped cream (bonus points if it’s spiked with bourbon or brandy) and you’re golden. The recipe is based on a French custard tart or Parisian flan: a silky baked custard in a pastry crust. It’s got the essence of pumpkin, without the weight of it. If you’re the type that finds pumpkin pie too dense and squashy, this recipe might be right up your alley. Whereas pumpkin pie is what I’d call a custardy pumpkin filling, this tart is a pumpkiny custard, light and ultra creamy with just a hint of pumpkin flavor and spice. If you’re looking for a something a little bit different this Thanksgiving, but not SO different that your family will revolt (I’ve also been working on a purple sweet potato pie recipe so you’ll understand what I mean here)… look no further than this Pumpkin Custard Tart. Delightfully creamy, almost luxuriously so, with a lightly spiced pumpkin flavor baked in a flaky pastry crust. If pumpkin pie and creme brûlée had a baby, this is what it’d grow up to be.
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