Best 3 Pumpkin Bavarian Cream Tart Recipes

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Indulge in the symphony of flavors with Pumpkin Bavarian Cream Tart, a captivating dessert that harmonizes the richness of pumpkin with the velvety smoothness of Bavarian cream, all nestled in a crisp graham cracker crust. This culinary delight, showcased in three enticing recipes, offers a delightful journey for your taste buds. Embark on a baking adventure, crafting a classic Pumpkin Bavarian Cream Tart, a gluten-free version for those with dietary restrictions, and an individual-sized treat with Pumpkin Bavarian Cream Parfaits. Each recipe unveils a unique twist, catering to various preferences and occasions, while maintaining the essence of this delectable dessert. Prepare to tantalize your senses with this symphony of flavors, textures, and visual appeal, leaving you and your loved ones utterly captivated.

Here are our top 3 tried and tested recipes!

PUMPKIN BAVARIAN CREME



Pumpkin Bavarian Creme image

This unique pumpkin bavarian creme can be a delicious dessert on its own or as an addition to pumpkin sponge cake.

Provided by Chef Laura Frankel

Categories     Brunch, Desserts

Time 25m

Yield 6

Number Of Ingredients 13

2 tablespoons bourbon
1 tablespoon gelatin
1/4 cup coconut milk
1 cup sugar
1 cup pumpkin puree
4 egg yolks
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 tablespoon nutmeg
5 egg whites
1/4 cup water
1/2 cup sugar

Steps:

  • 1. Place the bourbon in a small bowl or cup and sprinkle with gelatin. Allow the gelatin to bloom. 2. Heat the sugar, coconut milk and pumpkin puree over medium heat. 3. Whisk the egg yolks and cornstarch together. Temper* the pumpkin mixture into the egg yolks and return to the heat. Stir continuously over medium heat until the mixture is very thick. Add the gelatin, vanilla and spices and cool completely. 4. In a stand mixer fitted with a whisk, whip the whites until they are at medium peaks. 5. Cook the water and remaining sugar until a temperature of 250 degrees is reached. 6. Whip the whites until they are a stiff peak and turn down the mixer. Pour the hot sugar syrup into the whites. Turn the mixer to high and whip until the meringue has cooled. 7. Fold the meringue into the chilled pumpkin mixture. Serve over Pumpkin Sponge Cake *Temper the eggs by slowly bring up the temperature of the eggs by gently adding the hot liquid to the eggs. This will prevent them from scrambling! If you DUMP all the hot liquid in at once, you will have scrambled, curdled eggs

Nutrition Facts :

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.

Provided by JJOHN32

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 6

2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 (9 inch) pie crust, baked

Steps:

  • Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
  • Chill until set, about 3 hours.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g

PUMPKIN TARTS



Pumpkin Tarts image

Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.

Provided by Cookie Queen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 48

Number Of Ingredients 19

12 ounces cream cheese, softened
1 pound butter, softened
¼ cup white sugar
4 cups all-purpose flour
12 ounces cream cheese, softened
1 cup brown sugar
1 teaspoon pumpkin pie spice
1 ½ teaspoons ground cinnamon
½ teaspoon salt
3 eggs
2 cups solid pack pumpkin
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
½ cup butter
½ cup vegetable shortening
8 ounces cream cheese, softened
1 (16 ounce) package confectioners' sugar
1 (7 ounce) jar marshmallow creme
1 cup finely chopped pecans, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
  • To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
  • Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
  • Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
  • Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 28.6 g, Cholesterol 60.1 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 11.4 g, Sodium 190.5 mg, Sugar 17.9 g

Tips:

  • For a smoother filling, ensure the cream cheese and butter are softened at room temperature.
  • Use a food processor or blender to achieve a fine crumb texture for the crust.
  • Chill the tart for at least 3 hours or overnight for a firmer and more flavorful dessert.
  • Garnish with fresh whipped cream, pumpkin seeds, or a sprinkle of cinnamon before serving.
  • For a richer filling, use full-fat cream cheese and sour cream.
  • To make a gluten-free tart, substitute the graham cracker crumbs with finely ground almond flour or gluten-free oat flour.

Conclusion:

The Pumpkin Bavarian Cream Tart is an exquisite dessert that seamlessly blends creamy pumpkin filling with a buttery graham cracker crust and a fluffy whipped topping. The combination of textures and flavors creates a symphony of delight for the senses. Its vibrant orange hue makes it a perfect centerpiece for gatherings, adding a touch of elegance and warmth to any occasion. With its simple steps and delectable outcome, this recipe is sure to satisfy your sweet cravings and leave you hankering for more. So, embrace the autumnal charm and indulge in the sheer delight of the Pumpkin Bavarian Cream Tart!

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