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My Favorite Pumpkin And Pecan Tart Recipe

My Favorite Pumpkin and Pecan Tart Recipe
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Serving : 6
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Prepare the ingredients before making My Favorite Pumpkin and Pecan Tart in your home. Then, follow these steps below to serve My Favorite Pumpkin and Pecan Tart for your family or friends.

Ingredients: My Favorite Pumpkin and Pecan Tart

  • Tart Crust (see Recipe ID: 413156)
  • 120 grams Wheat germ biscuits
  • 30 grams Butter
  • 2 tbsp Milk
  • Pumpkin Filling (I modified Recipe ID: 413156)
  • 100 grams Kabocha squash (remove the seeds and rind)
  • 100 grams Cottage Cheese
  • 1 Egg
  • 1 1/2 tbsp Sugar
  • 1 tsp Rum (optional)
  • Nut Filling:
  • 90 grams Pecan nuts
  • 65 ml ♦ Light or heavy cream
  • 30 grams ♦ Honey
  • 20 grams ♦ Butter
  • 1 tbsp ♦ Sugar
  • Finishing:
  • 1 1/2 tbsp Apricot jam
  • 2 rounded tablespoons Amaretto

How to Make My Favorite Pumpkin and Pecan Tart

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make My Favorite Pumpkin and Pecan Tart in your home by yourself.

    Step 1
  • [Tart crust] Put the crushed biscuits, butter, and milk in the food processor, and mix until smooth.
  • Step 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.
  • Step 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.
  • Step 4
  • [Pumpkin filling] Microwave the kabocha squash until soft. Remove the rind and mash. Strain the kabocha squash to a paste.
  • Step 5
  • Add the cottage cheese, egg, sugar, and rum (optional) to the paste. Mix with a whisk or hand blender until smooth.
  • Step 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.
  • Step 7
  • Bake in a preheated oven at 180℃/360°F for about 20 minutes. Remove from the oven.
  • Step 8
  • [Nut filling] Lightly roast the pecan nuts. Heat the butter in a small sauce pan over medium heat to melt. Add the ♦ ingredients.
  • Step 9
  • Heat the mixture while stirring for a few minutes until it thickens. Add the nuts and stir to coat the nuts evenly.
  • Step 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.
  • Step 11
  • Strain the apricot jam if it is lumpy. Mix the jam with amaretto.
  • Step 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.
  • Step 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.
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