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Chef Don's
Favorite Dessert
Recipes
Pumpkin Brûlé Tart
Makes 1 10” Tart
8 Egg Yolks
1 cup Pureed Pumpkin
1 cup Granulated Sugar
2 cups Heavy Cream
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Allspice
1/3 tsp. Ginger
Pinch Salt
1/4 cup Brown Sugar
16 Toasted Pecan Halves
In a bowl whip the granulated sugar and egg yolks
until smooth. In a pot bring the cream to a slow boil. Remove from the
heat. Combine the cream into the egg mixture a little at a time, so
that the eggs do not scramble, stirring constantly. Add the pumpkin and
the spices and let cool in the refrigerator for 1/2 hour. Preheat
oven to 350°. Fill a precooked shell with the cool filling and bake
for 25-30 minutes. Remove from the oven when the tart does not
“jiggle”. Let cool completely, at least two hours. Sprinkle
the top of the tart with the brown sugar. Using either a torch or the
broiler in your oven with the door slightly open, caramelize the sugar
on the top of the tart. If you are using your oven turn the tart every
20-30 seconds or your tart will burn. Garnish with the toasted pecans
and serve. |
Toasted Pecan Crust
Makes 1 10” Tart Shell
1
cup Pecan Halves
1 cup Rolled Oats
1
cup Flour
1/2 tsp. Cinnamon
1
Pinch Salt
1/4 cup Vegetable Oil
3 Tbsp. Maple Syrup
For best results use a 10” tart pan with a removable base. Preheat oven
to 350°. Put the pecans on a sheet tray and bake for 10-15 minutes or
until the smell of roasted nuts fills the kitchen. Combine all of the
dry ingredients in a food processor until they reach the consistency of
course meal. Transfer into a mixing bowl. Combine all of the wet
ingredients and mix with the dry ingredients until it forms a soft
dough. Press the dough into a greased and floured pan. Bake for 10
minutes and let cool. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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