PUMPKIN TART WITH SHORTBREAD TART SHELL (VERSION 2)

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Pumpkin tart with shortbread tart shell (version 2) image

Categories     Fruit

Number Of Ingredients 2

1 Shortbread press-in tart shell
1 INGREDIENTS 1/2 recipe Deep-Dish Pate Brisee 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) Libby's 100 percent pure pumpkin 1 can (12 ounces) evaporated milk, preferably Nestle Carnation Whipped cream, for serving (optional) DIRECTIONS Preheat oven to 425 degrees. In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add pumpkin and then sugar mixture; stir to combine. Stir in evaporated milk gradually until well combined. Pour mixture into tart shell and bake for 10 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. then fridge. cover with cake dome after 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

Steps:

  • Blind bake tart shell per its instructions and raise temp to 425.
  • used my 9 1/2 inch tart pan with removable bottom.
  • keep tart shield on and take off around 25 min at 350.

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