CWA Marketing Coordinator, Catherine Smith, shares a must have recipe at fall functions that will keep your family coming back for more.
From: Catherine Smith
Prep Time: 30 Minutes
Cook Time: 12 Minutes
Chill Time: 2 Hours 30 Minutes
Ingredients:
1 cup Half and Half
1/2 cup Canned Pumpkin
4 Large Egg Yolks3 tbsp. Brown Sugar
2 tbsp. Cornstarch
1/2 tsp. Vanilla
1/4 tsp. Salt
1/2 cup Dulce de Leche
4 oz. Bittersweet Chocolate
1/3 cup Heavy Cream
Flaky Sea Salt, optional
1 Premade Pie Crust
Directions:
Mix flour, powdered sugar, and salt. Cut in butter and egg yolks until dough forms.
Press into a tart pan and refrigerate for 30 minutes.
Preheat the oven, line the crust with parchment paper, add pie weights, and bake until golden. Let it cool.
Whisk together pumpkin puree, eggs, sugar, spices, cream, and vanilla extract until smooth.
Pour the filling into the cooled crust and bake until set.
Let the tart cool completely. Garnish with whipped cream before serving.