BOURBON PUMPKIN TART WITH WALNUT STREUSEL
Steps:
- PUMPKIN FILLING: Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon. STREUSEL TOPPING: Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger. ASSEMBLE THE TART: Position a rack in the center of the oven and heat the oven to 350F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16 inch thick. Drape the round into a 10-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that's flush with the top of the pan and about 1/2 inch thick. Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture. Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1-2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.
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Laxmi Niraulabaral
[email protected]This tart is so easy to make and it's always a hit with my family and friends. The filling is creamy and flavorful, and the streusel topping is the perfect finishing touch.
Lizzie Rosario
[email protected]Overall, I thought the tart was just okay. It wasn't bad, but it wasn't anything special either.
rajesh rai
[email protected]The tart was a bit too dense for my liking. I would have preferred a lighter, flakier crust.
Lisa LaMure
[email protected]I found the filling to be a bit bland. It needed more spices to really make it pop.
Maash Tv
[email protected]The tart was a bit too sweet for my taste, but the crust was the perfect balance of flaky and buttery.
Arun Sunuwar
[email protected]This tart is amazing! The filling is so smooth and creamy, and the streusel topping is the perfect finishing touch. I've made it twice now and it's a hit every time.
Mnzar Afan
[email protected]This tart was easy to make and turned out great! The crust was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
Haider Sandhu
[email protected]I've made this tart a few times now and it's always a crowd-pleaser. The filling is smooth and creamy, and the streusel topping is perfectly crunchy. I highly recommend this recipe!
Godwin Idogun
[email protected]This tart is delicious! The flavors are amazing and the crust is perfect. I will definitely be making this again.
Porosh Kumar
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. The filling was creamy and flavorful, and the streusel topping was the perfect finishing touch.
Abdul Rehman Alkozai
[email protected]This pumpkin tart was a hit at our Thanksgiving gathering! The combination of the bourbon and pumpkin was perfect, and the walnut streusel topping added a nice crunch. I'll definitely be making this again.