Hello everybody, welcome to my recipe page.it is Ophelia Wong. Today, I will show you a way to prepare a distinctive dish, my favorite pumpkin and pecan tart. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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My Favorite Pumpkin and Pecan Tart is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. My Favorite Pumpkin and Pecan Tart is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook my favorite pumpkin and pecan tart using 19 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make My Favorite Pumpkin and Pecan Tart:
- Get Tart Crust (see Recipe ID: 413156)
- Take 120 grams Wheat germ biscuits
- Get 30 grams Butter
- Prepare 2 tbsp Milk
- Prepare Pumpkin Filling (I modified Recipe ID: 413156)
- Take 100 grams Kabocha squash (remove the seeds and rind)
- Get 100 grams Cottage Cheese
- Take 1 Egg
- Take 1 1/2 tbsp Sugar
- Get 1 tsp Rum (optional)
- Prepare Nut Filling:
- Make ready 90 grams Pecan nuts
- Make ready 65 ml ♦ Light or heavy cream
- Get 30 grams ♦ Honey
- Prepare 20 grams ♦ Butter
- Take 1 tbsp ♦ Sugar
- Prepare Finishing:
- Get 1 1/2 tbsp Apricot jam
- Get 2 rounded tablespoons Amaretto
Steps to make My Favorite Pumpkin and Pecan Tart:
- [Tart crust] Put the crushed biscuits, butter, and milk in the food processor, and mix until smooth.
- If you don't have a food processor, put the biscuits in a plastic bag and crush them with a rolling pin. Transfer the biscuits to a bowl and add the melted butter and milk. Mix until evenly blended.
- Put the biscuit mixture in the tart pan with a removable bottom, and press hard with your hand or a spoon. If you use a fluted tart pan, make sure to fill the biscuit mixture up to the edge, leaving no gaps.
- [Pumpkin filling] Microwave the kabocha squash until soft. Remove the rind and mash. Strain the kabocha squash to a paste.
- Add the cottage cheese, egg, sugar, and rum (optional) to the paste. Mix with a whisk or hand blender until smooth.
- Pour the pumpkin filling into the tart crust you made in Step 3, and smooth out the surface. Lightly tap the pan several times on the counter to remove any air bubbles.
- Bake in a preheated oven at 180℃/360°F for about 20 minutes. Remove from the oven.
- [Nut filling] Lightly roast the pecan nuts. Heat the butter in a small sauce pan over medium heat to melt. Add the ♦ ingredients.
- Heat the mixture while stirring for a few minutes until it thickens. Add the nuts and stir to coat the nuts evenly.
- Pour the nut filling into the tart from Step 6, and smooth out the surface. Bake in the oven for 10-15 minutes. It's done. Adjust the baking time if necessary.
- <Finishing> Strain the apricot jam if it is lumpy. Mix the jam with amaretto.
- While the tart is still hot, brush a generous amount of the mixture over the tart using a pastry brush. This tart will look like the photo when sliced.
- [Note] Using a tart pan with a removable bottom is recommended. Use any type of pecan nuts; either whole pecan nuts or crushed ones. I used the whole nuts as the photo shows.
So that’s going to wrap it up for this exceptional food my favorite pumpkin and pecan tart recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!!
