My Favorite Pumpkin and Pecan Tart
My Favorite Pumpkin and Pecan Tart

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my favorite pumpkin and pecan tart. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

My Favorite Pumpkin and Pecan Tart is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. My Favorite Pumpkin and Pecan Tart is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have my favorite pumpkin and pecan tart using 19 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make My Favorite Pumpkin and Pecan Tart:
  1. Prepare Tart Crust (see Recipe ID: 413156)
  2. Take 120 grams Wheat germ biscuits
  3. Make ready 30 grams Butter
  4. Prepare 2 tbsp Milk
  5. Get Pumpkin Filling (I modified Recipe ID: 413156)
  6. Make ready 100 grams Kabocha squash (remove the seeds and rind)
  7. Make ready 100 grams Cottage Cheese
  8. Make ready 1 Egg
  9. Take 1 1/2 tbsp Sugar
  10. Prepare 1 tsp Rum (optional)
  11. Take Nut Filling:
  12. Make ready 90 grams Pecan nuts
  13. Get 65 ml ♦ Light or heavy cream
  14. Get 30 grams ♦ Honey
  15. Make ready 20 grams ♦ Butter
  16. Get 1 tbsp ♦ Sugar
  17. Make ready Finishing:
  18. Get 1 1/2 tbsp Apricot jam
  19. Take 2 rounded tablespoons Amaretto
Instructions to make My Favorite Pumpkin and Pecan Tart:
  1. [Tart crust] Put the crushed biscuits, butter, and milk in the food processor, and mix until smooth.
  2. If you don't have a food processor, put the biscuits in a plastic bag and crush them with a rolling pin. Transfer the biscuits to a bowl and add the melted butter and milk. Mix until evenly blended.
  3. Put the biscuit mixture in the tart pan with a removable bottom, and press hard with your hand or a spoon. If you use a fluted tart pan, make sure to fill the biscuit mixture up to the edge, leaving no gaps.
  4. [Pumpkin filling] Microwave the kabocha squash until soft. Remove the rind and mash. Strain the kabocha squash to a paste.
  5. Add the cottage cheese, egg, sugar, and rum (optional) to the paste. Mix with a whisk or hand blender until smooth.
  6. Pour the pumpkin filling into the tart crust you made in Step 3, and smooth out the surface. Lightly tap the pan several times on the counter to remove any air bubbles.
  7. Bake in a preheated oven at 180℃/360°F for about 20 minutes. Remove from the oven.
  8. [Nut filling] Lightly roast the pecan nuts. Heat the butter in a small sauce pan over medium heat to melt. Add the ♦ ingredients.
  9. Heat the mixture while stirring for a few minutes until it thickens. Add the nuts and stir to coat the nuts evenly.
  10. Pour the nut filling into the tart from Step 6, and smooth out the surface. Bake in the oven for 10-15 minutes. It's done. Adjust the baking time if necessary.
  11. <Finishing> Strain the apricot jam if it is lumpy. Mix the jam with amaretto.
  12. While the tart is still hot, brush a generous amount of the mixture over the tart using a pastry brush. This tart will look like the photo when sliced.
  13. [Note] Using a tart pan with a removable bottom is recommended. Use any type of pecan nuts; either whole pecan nuts or crushed ones. I used the whole nuts as the photo shows.

So that’s going to wrap it up with this exceptional food my favorite pumpkin and pecan tart recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!