Recipe of Ultimate My Favorite Pumpkin and Pecan Tart

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Perfect My Favorite Pumpkin and Pecan Tart. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from My Favorite Pumpkin and Pecan Tart, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Favorite Pumpkin and Pecan Tart delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Favorite Pumpkin and Pecan Tart is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook My Favorite Pumpkin and Pecan Tart using 19 ingredients and 13 steps. Here is how you can achieve that.

I was planning to bake a pecan tart for Thanksgiving day, but my boyfriend told me suddenly he wanted to eat pumpkin pie, so I had to change my plan! I made this gorgeous dessert with both pecan nuts and pumpkin, and the result was so delicious. The tart crust may crack easily after you take it out from the oven at Step 7, so handle with care. I personally feel the wheat germ biscuit tart crust is the best match with the filling. It is easier to make if you use the already baked tart crust. Spread with generous amounts of the jam and amaretto mixture, to make the tart taste much better. Recipe by dreamy-kitten

Ingredients and spices that need to be Take to make My Favorite Pumpkin and Pecan Tart:

1. Tart Crust (see Recipe ID: 413156)
2. 120 grams Wheat germ biscuits
3. 30 grams Butter
4. 2 tbsp Milk
5. Pumpkin Filling (I modified Recipe ID: 413156)
6. 100 grams Kabocha squash (remove the seeds and rind)
7. 100 grams Cottage Cheese
8. 1 Egg
9. 1 1/2 tbsp Sugar
10. 1 tsp Rum (optional)
11. Nut Filling:
12. 90 grams Pecan nuts
13. 65 ml ♦ Light or heavy cream
14. 30 grams ♦ Honey
15. 20 grams ♦ Butter
16. 1 tbsp ♦ Sugar
17. Finishing:
18. 1 1/2 tbsp Apricot jam
19. 2 rounded tablespoons Amaretto

Steps to make 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.

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