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| Bailey's Irish Cream Pumpkin Tart |
This delicious tart is just in time to serve up for Thanksgiving for our American friends, who will be celebrating turkey day next week. I like pumpkin pie but I think I like this tart a little more. It uses about half the filling of a pumpkin pie and combines it with a graham crust instead of a pastry crust which I also love. The crowning glory of this simple easy tart is some simple Bailey's Irish Cream infused whipped cream to make it extra indulgent. A perfect ending to Thanksgiving dinner or any Fall meal.
Crust
Lightly grease an 11 inch tart pan. Preheat oven to 350 degrees F.
Mix together
2 cups graham cracker crumbs
1/3 cup + 1 tbsp butter, melted
2 tbsp sugar
Press into the bottom and sides of the greased tart pan.Filling:
Dice about 2 cups of peeled raw pumpkin and roast on a parchment lined cookie sheet for about 40 minutes or until the pieces are lightly browned and fork tender. Cool completely and puree in a food processor until very smooth.
Whisk together until well blended:
1 cup roasted pumpkin puree (you can substitute canned)
1/3 cup plus 2 tbsp brown sugar
2/3 cup whipping cream
1 tsp cinnamon
2 medium eggs
pinch salt
1/4 tsp ground nutmeg
pinch ground cloves
Pour filling into the prepared graham shell
Bake at 350 degrees F for about 25 minutes until the center still jiggles a little but is set.
Cool completely before serving with Bailey's Whipped Cream
Bailey's Whipped Cream
2 cups whipping cream
4 tbsp icing sugar (powdered sugar)
½ cup Bailey’s Irish Cream
Beat together to firm peaks.
Pipe onto the perimeter of the tart or just serve on the side.
Dice about 2 cups of peeled raw pumpkin and roast on a parchment lined cookie sheet for about 40 minutes or until the pieces are lightly browned and fork tender. Cool completely and puree in a food processor until very smooth.
Whisk together until well blended:
1 cup roasted pumpkin puree (you can substitute canned)
1/3 cup plus 2 tbsp brown sugar
2/3 cup whipping cream
1 tsp cinnamon
2 medium eggs
pinch salt
1/4 tsp ground nutmeg
pinch ground cloves
Pour filling into the prepared graham shell
Bake at 350 degrees F for about 25 minutes until the center still jiggles a little but is set.
Cool completely before serving with Bailey's Whipped Cream
Bailey's Whipped Cream
2 cups whipping cream
4 tbsp icing sugar (powdered sugar)
½ cup Bailey’s Irish Cream
Beat together to firm peaks.
Pipe onto the perimeter of the tart or just serve on the side.
|
| Bailey's Irish Cream Pumpkin Tart |
This delicious tart is just in time to serve up for Thanksgiving for our American friends, who will be celebrating turkey day next week. I like pumpkin pie but I think I like this tart a little more. It uses about half the filling of a pumpkin pie and combines it with a graham crust instead of a pastry crust which I also love. The crowning glory of this simple easy tart is some simple Bailey's Irish Cream infused whipped cream to make it extra indulgent. A perfect ending to Thanksgiving dinner or any Fall meal.
Crust
Lightly grease an 11 inch tart pan. Preheat oven to 350 degrees F.
Mix together
2 cups graham cracker crumbs
1/3 cup + 1 tbsp butter, melted
2 tbsp sugar
Press into the bottom and sides of the greased tart pan.Filling:
Dice about 2 cups of peeled raw pumpkin and roast on a parchment lined cookie sheet for about 40 minutes or until the pieces are lightly browned and fork tender. Cool completely and puree in a food processor until very smooth.
Whisk together until well blended:
1 cup roasted pumpkin puree (you can substitute canned)
1/3 cup plus 2 tbsp brown sugar
2/3 cup whipping cream
1 tsp cinnamon
2 medium eggs
pinch salt
1/4 tsp ground nutmeg
pinch ground cloves
Pour filling into the prepared graham shell
Bake at 350 degrees F for about 25 minutes until the center still jiggles a little but is set.
Cool completely before serving with Bailey's Whipped Cream
Bailey's Whipped Cream
2 cups whipping cream
4 tbsp icing sugar (powdered sugar)
½ cup Bailey’s Irish Cream
Beat together to firm peaks.
Pipe onto the perimeter of the tart or just serve on the side.
Dice about 2 cups of peeled raw pumpkin and roast on a parchment lined cookie sheet for about 40 minutes or until the pieces are lightly browned and fork tender. Cool completely and puree in a food processor until very smooth.
Whisk together until well blended:
1 cup roasted pumpkin puree (you can substitute canned)
1/3 cup plus 2 tbsp brown sugar
2/3 cup whipping cream
1 tsp cinnamon
2 medium eggs
pinch salt
1/4 tsp ground nutmeg
pinch ground cloves
Pour filling into the prepared graham shell
Bake at 350 degrees F for about 25 minutes until the center still jiggles a little but is set.
Cool completely before serving with Bailey's Whipped Cream
Bailey's Whipped Cream
2 cups whipping cream
4 tbsp icing sugar (powdered sugar)
½ cup Bailey’s Irish Cream
Beat together to firm peaks.
Pipe onto the perimeter of the tart or just serve on the side.
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