Best 2 Pumpkin Custard Tart With Red Wine Caramel Sauce Recipes

Indulge in the delightful harmony of flavors with our Pumpkin Custard Tart and Red Wine Caramel Sauce. This delectable creation combines the classic flavors of pumpkin and custard with the rich and sophisticated notes of red wine caramel. Embark on a culinary journey that tantalizes your taste buds with every bite. Within this article, we present two distinct recipes, guiding you through the process of crafting both the pumpkin custard tart and the red wine caramel sauce. Whether you're an experienced baker or just starting your culinary adventures, these recipes are designed to ensure success and satisfaction. So, gather your ingredients, preheat your oven, and prepare to experience a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

PUMPKIN CUSTARD TART WITH RED-WINE CARAMEL SAUCE

Pumpkin Custard Tart with Red-Wine Caramel Sauce image

Provided by Michael Laiskonis

Categories Dessert Bake Pumpkin Fall Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 22

Ingredients

For dough
1/2 cup whole almonds with skin (2 1/2 oz), toasted
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
Pinch each of ground ginger, cardamom, cloves, white pepper, and freshly grated nutmeg
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
For pumpkin filling
3/4 cup packed dark brown sugar
2 large eggs
1 tablespoon mild molasses
1/8 teaspoon salt
1/8 teaspoon each of ground cinnamon, mace, cloves, and freshly grated nutmeg
1 3/4 cups canned solid-pack pumpkin (15 oz) or fresh pumpkin purée
2/3 cup heavy cream
2 tablespoons pine nuts
Accompaniment: red-wine caramel sauce
Special Equipment
a 10- by 1-inch fluted round tart pan with removable bottom; pie weights or raw rice

Steps:

Make dough:
Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground.
Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in egg. Add flour mixture in 2 batches, mixing at low speed just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, until firm, at least 2 hours.
Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, then cream.
Assemble and bake tart:
Preheat oven to 375°F.
Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. (Dough will be sticky, so rotate frequently and dust surface with flour as needed.) Slide bottom of tart pan under dough and set into rim of tart pan. Press dough against side of pan and trim excess. (Dough cracks easily but can be patched.)
Line shell with foil and fill with pie weights. Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes. Carefully remove foil and weights, then add custard, spreading evenly. Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes. (If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.) Cool completely in pan on a rack.
Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter.

RED-WINE CARAMEL SAUCE

Red-Wine Caramel Sauce image

Provided by Michael Laiskonis

Categories Sauce Quick & Easy Vanilla Red Wine Fall Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

1/2 vanilla bean, halved lengthwise
1 cup dry red wine
1 1/3 cups sugar
1/4 cup water
1 tablespoon unsalted butter

Steps:

Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod.
While wine is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden.
Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden). Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes. Stir in butter and serve warm.

Tips:

For the perfect crust, use a combination of graham cracker crumbs and chopped nuts. This will give the crust a delicious flavor and texture.
Make sure the pumpkin puree is smooth and free of lumps. If you are using canned pumpkin puree, be sure to drain it well before using.
Use a variety of spices to flavor the pumpkin custard. Some popular choices include cinnamon, nutmeg, ginger, and cloves.
Bake the tart until the custard is set. The center of the tart should be slightly jiggly, but not liquid.
For the red wine caramel sauce, use a good quality red wine. A dry red wine, such as a Cabernet Sauvignon or Merlot, will work well.
Reduce the red wine until it is thick and syrupy. This will take about 15-20 minutes.
Serve the pumpkin custard tart with the red wine caramel sauce. The tart can be served warm or cold.

Conclusion:

This pumpkin custard tart with red wine caramel sauce is a delicious and elegant dessert that is perfect for any occasion. The tart is easy to make and can be prepared ahead of time, making it a great option for busy hosts and hostesses. The combination of the creamy pumpkin custard and the rich red wine caramel sauce is sure to impress your guests.