Pumpkin Bavarian Cream Tart
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Recipe Summary Pumpkin Bavarian Cream Tart
This is my Aunt's recipe for a delicious light pumpkin tart, perfect for Thanksgiving!
Ingredients | Sweet Potato Pie Vs Pumpkin Pie1 (15 ounce) can pumpkin puree1 cup light cream¼ cup milk½ teaspoon ground ginger½ teaspoon ground nutmeg½ teaspoon ground cinnamon¼ teaspoon ground cloves¼ teaspoon salt¼ cup white sugar¼ cup cold water1 (.25 ounce) package unflavored gelatin4 egg yolks½ cup white sugar1 teaspoon vanilla extract3 tablespoons Scotch whiskey1 cup heavy cream1 (9 inch) baked pastry shellDirectionsCombine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.Pour the cold water into a small bowl and sprinkle gelatin over to soften.Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.Info | Sweet Potato Pie Vs Pumpkin Pieprep:
20 mins
cook:
20 mins
additional:
3 hrs
total:
3 hrs 40 mins
Servings:
10
Yield:
10 servings
TAG : Pumpkin Bavarian Cream TartFruits and Vegetables, Vegetables, Squash,
