Pumpkin Seed Brittle Recipe - Halloween Candy Special



Pumpkin Tart with Pecan Brittle

Ingredients
Tart Shell
all-purpose flour
2 tbsp. all-purpose flour
Toasted pecans
1/4 c. confectioners' sugar
1/4 tsp.
1/2 c. cold unsalted butter
large egg yolk
Filling
heavy cream
can pumpkin puree
large eggs
3/4 c. packed brown sugar
2 1/2 tsp. pumpkin-pie spice
1 tsp. vanilla extract
Pecan Brittle
1/2 c. granulated sugar
1/4 c. chopped pecans
Whipped Cream
heavy cream
3 tbsp. confectioners' sugar
1/2 tbsp. vanilla extract
Directions
  1. Tart shell: Spray a 10-inch tart pan with removable bottom with cooking spray. In a food processor, pulse flour, pecans, confectioners' sugar, and salt until nuts are finely ground. Add butter and pulse until mixture resembles coarse crumbs. Add egg mixture and process until dough forms a ball. Press evenly into bottom and sides of prepared tart pan; freeze 15 minutes.
  2. Filling: Adjust oven rack to lower position; heat oven to 375°F. In a bowl, whisk filling ingredients until smooth and well blended. Pour into tart shell; place on a baking sheet. Bake 45 minutes or until filling is set. Cool on a wire rack.
  3. Brittle: Butter a sheet of nonstick foil. Place sugar in a small skillet over medium-high heat. Cook, swirling skillet occasionally, until sugar melts and turns amber in color, then quickly stir in pecans and pour mixture onto foil. Spread to a 7-inch square. Let cool.
  4. Whipped cream: With an electric mixer on high speed, beat cream, confectioners' sugar, and vanilla in a bowl until soft peaks form. Break pecan brittle into small pieces and garnish tart with whipped cream and brittle.





Video: Pumpkin Tarts Recipe Demonstration - Joyofbaking.com

Pumpkin Tart with Pecan Brittle
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Date: 09.12.2018, 08:10 / Views: 51172