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| Pumpkin Tart with Spider Web Design - ButterYum |
Before we talk Cake Tart, I'd like to thank Kathia from Pink Little Cake for asking me to participate in her 28 Days of Sweet Halloween Ideas - I'm thrilled to be included among the ranks of some truly amazing and incredibly talented guest bloggers!! Kathia has a wonderful blog full of amazing cake creations - I highly recommend you check it out!
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| Sour Cream Topping with Chocolate Spider Web Design - ButterYum |
This Pumpkin Tart is super simple to make - even for beginners. The original recipe did not include the spider web design on top, but I thought it would be a nice touch for this celebration. The web design is fun to do, so let your hair down and go for it!
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| Pumpkin Tart - ButterYum |
Enjoy!!!
Pumpkin Tart with optional Spider Web Topping
serves 8-10
Crust:
1 1/2 cups ginger snap cookie crumbs
4 tablespoons butter, melted
Filling:
15 ounces canned 100% pure pumpkin (or equal amount of fresh cooked, pureed pumpkin)
3/4 cup sweetened condensed milk
2 egg yolks
Topping:
1 cup sour cream
1/4 cup white granulated sugar
chocolate syrup (like Hershey's)
Preheat oven to 350F, and have a 10-inch tart pan with removeable bottom placed on a sheet pan or cookie sheet. No need to grease the tart pan..
To make the crust:
Combine ginger snap cookie crumbs and melted butter together until the mixture resembles wet sand. Press crumbs into a 10-inch tart pan with removable bottom. Bake in a 350F oven for 10 minutes. Prepare the filling and topping while crust cools.
Combine ginger snap cookie crumbs and melted butter together until the mixture resembles wet sand. Press crumbs into a 10-inch tart pan with removable bottom. Bake in a 350F oven for 10 minutes. Prepare the filling and topping while crust cools.
To make the topping (for spider web design):
In a small bowl, combine the sour cream and sugar together with a whisk. Set aside for now.
In a small bowl, combine the sour cream and sugar together with a whisk. Set aside for now.
To make the filling:
Combine the filling ingredients together in a medium bowl; whisk to combine completely and pour into cooled crust. Use an offset spatula to spread the filling into an even layer. Bake at 350F for 30 minutes. Remove from oven and cool for an hour. Pour sour cream/sugar mixture on top of pumpkin layer; spread evenly. Draw several concentric circles of chocolate syrup on top of the sour cream topping, ending with a dot of syrup in the center of the tart. Make the spider web design by pulling a toothpick from the center dot of chocolate syrup out towards the crust; repeating until the web is complete. Chill until serving. To serve, remove the sides of the tart pan and place tart on cake plate. For professional looking slices, clean the knife between each cut.
Note: To make your own pumpkin puree, cut a small sugar pumpkin in half, scoop out the seeds, place cut side down on a sheet pan and roast in a 350F oven for about an hour, or until the flesh is buttery soft. Cool, scoop out flesh and puree in a food mill or food processor.
Combine the filling ingredients together in a medium bowl; whisk to combine completely and pour into cooled crust. Use an offset spatula to spread the filling into an even layer. Bake at 350F for 30 minutes. Remove from oven and cool for an hour. Pour sour cream/sugar mixture on top of pumpkin layer; spread evenly. Draw several concentric circles of chocolate syrup on top of the sour cream topping, ending with a dot of syrup in the center of the tart. Make the spider web design by pulling a toothpick from the center dot of chocolate syrup out towards the crust; repeating until the web is complete. Chill until serving. To serve, remove the sides of the tart pan and place tart on cake plate. For professional looking slices, clean the knife between each cut.
Note: To make your own pumpkin puree, cut a small sugar pumpkin in half, scoop out the seeds, place cut side down on a sheet pan and roast in a 350F oven for about an hour, or until the flesh is buttery soft. Cool, scoop out flesh and puree in a food mill or food processor.
Happy Halloween!!
ButterYum
Oh, here are a couple of past Halloween/Autumn themed posts you might like:
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| Brownie Frownies - ButterYum |
Cute little guys, aren't they? This is a fun dessert for the kids - they're nothing more than a moist cake-like brownie baked in a mini muffin pan. A chopstick was used to make the eye and mouth holes before I sprinkled them with confectioner's sugar. Fun.
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| Pumpkin Cheesecake - ButterYum |
For a more elegant dessert, try this wonderful Pumpkin Cheesecake - click on the link for the recipe.
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