Pumpkin creme brulee tart

8 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
3½ tablespoon Ice water
1 teaspoon Sugar
¼ teaspoon Salt
3 tablespoons Vegetable shortening
Nonstick cooking spray
1 cup Unsweetened canned pumpkin
1 cup Whole milk
⅓ cup Sugar
¾ teaspoon Vanilla
½ teaspoon Pumpkin pie spice
¼ teaspoon Butter extract
1 dash Salt
2 Eggs; lightly beaten
2 Egg whites; large chunks
¼ cup Firmly packed brown sugar

Directions

Combine ¼ cup flour and ice water, stirring with a wire whisk until well blended; set aside. Combine remaining flour, sugar, and ¼ teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture, mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 10 inch round tart pan coated with cooing spray, and remove top sheet of plastic wrap. Prick the bottom and sides of dough with a fork, and bake at 400 oF for 15 minutes.

Let cool on a wire rack.

Combine pumpkin and next 8 ingredients (pumpkin through egg whites) in a bowl; stir well with a wire whisk. Pour into prepared crust; bake at 350 oF for 40 minutes or until filling is almost set. Let cool 30 minutes on a wire rack; cover loosely, and chill at least 4 hours.

Uncover and press the brown sugar through a small wire sieve onto filling.

Shield edges of piecrust with aluminum foil; broil 1 minute or until sugar is bubbly. Serve immediately.

Yield: 8 servings (serving size: 1 wedge).

Calories 207 (29% from fat); protein 5.4g; fat 6.6g (sat 2.3g, mono 2g, poly 1.8g); carbohydrates 31.4g; fiber 1.7g; cholesterol 60mg; iron 1.5mg; sodium 125mg; calcium 61mg.

Recipe by: Cooking Light Magazine, November/December 1995, page 146 Posted to EAT-LF Digest by aml@... on Oct 18, 1999, converted by MM_Buster v2.0l.

Related recipes