Pumpkin Creme Brulee Tart

posted by Sue Freeman 01-26-99 8:09 AM

CookWare(tm) from Cooking Light(r)

Pumpkin Creme Brulee Tart
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146

1 cup all-purpose flour, divided
3-1/2 tablespoons ice water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Vegetable cooking spray
1 cup unsweetened canned pumpkin
1 cup whole milk
1/3 cup sugar
3/4 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon butter-flavored extract
Dash of salt
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/4 cup firmly packed brown sugar

Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside.

Combine remaining flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap.

Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 10-inch round tart pan coated with cooking spray, and remove top
sheet of plastic wrap.

Prick the bottom and sides of dough with a fork, and bake at 400 degrees for 15 minutes. Let cool on a wire rack.

Combine pumpkin and next 8 ingredients (pumpkin through egg whites) in a bowl; stir well with a wire whisk. Pour into
prepared crust; bake at 350 degrees for 40 minutes or until filling is almost set. Let cool 30 minutes on a wire rack;
cover loosely, and chill at least 4 hours.

Uncover and press the brown sugar through a small wire sieve onto filling. Shield edges of piecrust with aluminum foil;
broil 1 minute or until sugar is bubbly. Serve immediately. Yield: 8 servings (serving size: 1 wedge).

CALORIES 207 (29% from fat); PROTEIN 5.4g; FAT 6.6g (sat 2.3g, mono 2g, poly 1.8g); CARB 31.4g; FIBER 1.7g;
CHOL 60mg; IRON 1.5mg; SODIUM 125mg; CALC 61mg

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