Best 2 Garam Masala Pumpkin Tart Recipes
Feast your taste buds on a delightful culinary journey with our Garam Masala Pumpkin Tart, a unique fusion of Indian spices and the comforting flavors of fall. This delectable tart features a flaky, buttery crust filled with a creamy, spiced pumpkin filling, all topped with a crunchy pecan crumble. Embark on a sensory adventure as the warmth of garam masala dances on your palate, perfectly complementing the sweet pumpkin and nutty pecans. Indulge in this extraordinary dish that combines the best of both worlds, offering a harmonious blend of sweet and savory, crunchy and smooth textures. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step guide and detailed recipe will lead you to a culinary masterpiece.
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GARAM MASALA PUMPKIN TART
President Obama's first state dinner at the White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of India, and his wife, Gursharan Kaur. The chef for the dinner was Marcus Samuelsson, who decided to incorporate some Indian touches into the menu. Both naan and cornbread were served, and the dessert for each of the 400 guests was a pear Tatin and a pumpkin pie tartlet. "I flavored what I consider a very American pumpkin pie with a staple of Indian cuisine: garam masala," Mr. Samuelsson wrote in his new cookbook, "Marcus Off Duty: The Recipes I Cook At Home," where he gives the recipe, but as a large tart, not an individual tartlet. It adds a worldly touch to an American tradition, ideally suited to Washington.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Place flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons water. Pulse until mixture comes together. If necessary, add a little more water. Turn dough onto a lightly floured surface and form into a smooth disk. Wrap in plastic and refrigerate 1 hour.
- Roll dough out on a lightly floured surface to 12 1/2 inches in diameter. Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan. Trim excess dough. Refrigerate 30 minutes.
- Heat oven to 375 degrees. Line pastry with foil, then fill with pastry weights or dry beans. Bake 8 minutes. Remove foil and weights and bake 4 to 6 minutes longer. Remove from oven and set aside on a cooling rack. Reduce oven temperature to 350 degrees.
- Beat eggs in a large bowl. Add remaining ingredients, including the rest of the lemon zest and the salt. Whisk until thoroughly blended. Place pastry-lined tart pan on a baking sheet. Pour in filling. Bake 40 to 50 minutes until almost set - it will jiggle just a little in the center. Allow to cool at least 30 minutes before removing the outside of the pan. Serve at room temperature, with whipped cream or frozen yogurt if desired.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 243 milligrams, Sugar 25 grams, TransFat 0 grams
GARAM MASALA
In India, just about every home has its own recipe for garam masala, which is the most common spice blend in the country and a cornerstone of the cuisines of South Asia. This recipe, which is sweeter and more minimalist than many other versions, is adapted from Floyd Cardoz, the pioneering Indian chef who opened Tabla and Bombay Bread Bar in New York. Versatile and aromatic, this blend can be used in everything from curries and dal to pumpkin pie and gingerbread.
Provided by Melissa Clark
Categories condiments
Time 20m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Heat oven to 300 degrees. Spread spices on a small rimmed baking pan and toast until fragrant, 5 to 7 minutes. Transfer pan to a rack and let the spices cool.
- Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
Tips:
- Mise en Place: Always read the entire recipe and ensure you have all the ingredients and equipment before starting. This will help you stay organized and avoid any surprises during the cooking process.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. Fresh pumpkin puree is ideal for this recipe, but canned pumpkin can be used in a pinch.
- Don't Overmix the Crust: Overmixing the crust will make it tough. Mix the ingredients just until they come together, then press it into the tart pan.
- Blind Bake the Crust: Blind baking the crust helps to prevent it from becoming soggy. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and paper and continue baking for another 5-10 minutes.
- Don't Overcook the Filling: Overcooking the filling will make it dense and rubbery. Bake the tart until the center is just set, about 45-50 minutes. A toothpick inserted into the center should come out clean.
- Let the Tart Cool Completely: Allow the tart to cool completely before slicing and serving. This will help the filling to set and prevent it from becoming runny.
Conclusion:
This garam masala pumpkin tart is a delicious and unique fall dessert. The combination of pumpkin, garam masala, and coconut milk creates a warm and flavorful filling, while the almond crust adds a touch of crunch. This tart is sure to impress your friends and family, and it's also a great way to use up leftover pumpkin puree.
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