Thursday, November 24, 2016

Pumpkin Pecan Tart

1 tart shell
1 egg white
2 eggs
1 can pumpkin
1 can sweetened condensed milk
1 tsp. cinnamon
1/4 tsp. freshly ground nutmeg 
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup pecan halves
1 1/2 tbsps. flour
1/2 cup brown sugar 
2 tbsps. unsalted butter in small cubes

Step 1 - Brush your prebaked tart shell with the egg white (this will prevent a soggy bottoms tart). Mix your eggs, pumpkin, condensed milk, cinnamon and salt with a whisk. Pour into tart shell and fill 80% or so. Preheat your oven to 425 degrees, place tart on a pan inside another pan with an edge and bake for 15 minutes (should be slightly set). 
Step 2 - Make strussel topping by blending ingredients until crumbly and sprinkle over the top of the tart. Bake for another 35 minutes at 350 degrees, until everything is set and topping is bubbling. 

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