This Pumpkin tart is a twist on an old classic. Taking pumpkin pie to new levels and bringing in everyone’s love for Pumpkin Spice Latte’s.
The pecan oat crust is just the perfect vessel to hold this silky smooth custard!
Add pecans to food processor and pulse just to start breaking them down.
Add pumpkin seeds, again pulse 2-3 times just to start breaking up the seeds.
Add oats and all other remaining ingredients and pulse until dough starts to clump.
***NOTE – you are not looking to completely pulverize everything. You are looking for it to be slightly chunky.
Press evenly into tart pan (8″) and bake for 20 minutes.
Remove from oven and allow to cool completely
Pumpkin Pastry Cream
Combine 1/2 cup milk, 3 tablespoons sugar, pumpkin, espresso and vanilla bean paste, in a medium saucepan. Bring just to a simmer over medium heat. (careful not to boil, it will make a CRAZY mess on your stove) Remove from heat.
In a medium bowl, whisk yolks, cornstarch, spices and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
Add approx. 1/4 cup hot milk mixture to egg mixture while whisking continually.
Add approx. another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan.
Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened.
Remove from heat.
Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Can be used warm spooned over a dessert or refrigerated.
Maple Chantilli Cream
Add gelatin to water and bloom for about 10 minutes
Add remaining ingredients to mixer bowl with whisk attachment.
Whip on medium high until soft peaks form.
Warm gelatin in microwave until liquid.
Whip cream on medium while slowly pouring gelatin into bowl.
Whisk pastry cream until smooth, add to tart shell
For the cream you can add to the top however you feel. For this application I used a piping bag and Large petal tip and piped a “braided” pattern onto the top of the tart.