My Favorite Pumpkin and Pecan Tart

Name: My Favorite Pumpkin and Pecan Tart
Yield: 6 servings
Cuisine: American
Ingredients: 120 grams Wheat germ biscuits; 30 grams Butter; 2 tbsp Milk; 100 grams Kabocha squash (remove the seeds and rind); 100 grams Cottage Cheese; 1 Egg; 1 1/2 tbsp Sugar; 1 tsp Rum (optional); 90 grams Pecan nuts; 65 ml ♦ Light or heavy cream; 30 grams ♦ Honey; 20 grams ♦ Butter; 1 tbsp ♦ Sugar; 1 1/2 tbsp Apricot jam; 2 rounded tablespoons Amaretto

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

6 servings

Tart Crust (see Recipe ID: 413156)
120 gramsWheat germ biscuits
30 gramsButter
2 tbspMilk
Pumpkin Filling (I modified Recipe ID: 413156)
100 gramsKabocha squash (remove the seeds and rind)
100 gramsCottage Cheese
1Egg
1 1/2 tbspSugar
1 tspRum (optional)
Nut Filling:
90 gramsPecan nuts
65 ml♦ Light or heavy cream
30 grams♦ Honey
20 grams♦ Butter
1 tbsp♦ Sugar
Finishing:
1 1/2 tbspApricot jam
2rounded tablespoons Amaretto

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Steps

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

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.