Best Pumpkin Custard Tart With Red Wine Caramel Sauce Recipes

Pumpkin Caramel Custard image

Provided by butterscotchgirl

Categories Breakfast

Time 1h

Yield 6 dessert cups, 6 serving(s)

Number Of Ingredients 8

1 1/2 cups sugar, divided
2 cups milk
1/2 cup pumpkin puree (1/2-1/3 lb. raw)
4 eggs, lightly beaten
2 tablespoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground gingerroot

Steps:

Preheat oven to 350°F.
In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat.
Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color.
Quickly divide the caramel among 6 ramekins or dessert cups. Cool.
Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices.
Pour into dessert cups and place in a baking pan, cover each with foil.
Pour hot water into the pan so water is halfway up the cups.
Bake for 45-50 minutes.
Remove from the baking pan and let cool.
Chill 2 to 24 hours.
Run a knife around the sides; invert onto plates.

Pumpkin Custard Tart with Red-Wine Caramel Sauce image

Provided by Michael Laiskonis

Yield Makes 8 servings

Number Of Ingredients 22

For dough
1/2 cup whole almonds with skin (2 1/2 oz), toasted
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
Pinch each of ground ginger, cardamom, cloves, white pepper, and freshly grated nutmeg
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
For pumpkin filling
3/4 cup packed dark brown sugar
2 large eggs
1 tablespoon mild molasses
1/8 teaspoon salt
1/8 teaspoon each of ground cinnamon, mace, cloves, and freshly grated nutmeg
1 3/4 cups canned solid-pack pumpkin (15 oz) or fresh pumpkin purée
2/3 cup heavy cream
2 tablespoons pine nuts
Accompaniment: red-wine caramel sauce
Special Equipment
a 10- by 1-inch fluted round tart pan with removable bottom; pie weights or raw rice

Steps:

Make dough:
Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground.
Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in egg. Add flour mixture in 2 batches, mixing at low speed just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, until firm, at least 2 hours.
Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, then cream.
Assemble and bake tart:
Preheat oven to 375°F.
Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. (Dough will be sticky, so rotate frequently and dust surface with flour as needed.) Slide bottom of tart pan under dough and set into rim of tart pan. Press dough against side of pan and trim excess. (Dough cracks easily but can be patched.)
Line shell with foil and fill with pie weights. Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes. Carefully remove foil and weights, then add custard, spreading evenly. Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes. (If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.) Cool completely in pan on a rack.
Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter.