Pumpkin Tart With Press In Shortbread Tart Shell Recipes

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 11

Pumpkin Tart with Press-In Shortbread Tart Shell image

Steps:

Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 cup heavy cream
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
2 large eggs, lightly beaten
Press-In Shortbread Pie Crust
Whipped cream, for serving (optional)

PUMPKIN TARTS

you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier that way, almost like a mousse. you can freeze cooked pumpkin for many months so you can still make this outside of autumn, just be sure to drain it well when you thaw it. can also be made into a single-crust pie, just increase the cooking time to about an hour. new way to play with this: make just the filling in custard cups or muffin tins and serve with ice cream and butterscotch!

Provided by spiritussancto

Categories Tarts

Time 45m

Yield 30 tarts, 30 serving(s)

Number Of Ingredients 8

Pumpkin Tarts image

Steps:

pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.
while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.
pour liquid filling into tart shells.
bake at 375 for about 30 min or until set but not dry.

Ingredients

1 cup cooked pumpkin
3/4 cup sugar
3/4 cup milk
2 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
30 tart shells (or one pie shell)

PRESS-IN SHORTBREAD TART SHELL

Use this easy crust recipe for our Pumpkin Tart.

Provided by Martha Stewart

Categories Food & Cooking Holidays & Events Thanksgiving Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 5

Press-In Shortbread Tart Shell image

Steps:

Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.

Ingredients

6 tablespoons unsalted butter, softened
1/4 cup sugar
2 large egg yolks
1 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt

PUMPKIN SHORTBREAD DESSERT

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 11

Pumpkin Shortbread Dessert image

Steps:

In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 260mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.

Ingredients

1-3/4 cups sugar, divided
1-1/2 cups all-purpose flour
1/2 cup cold butter
4 large eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
Whipped cream and additional ground cinnamon, optional

PUMPKIN SHORTBREAD DESSERT

Pumpkin pie with no crust to roll out. This is a fantastic dessert to add to your holiday meal. Recipe from Taste of Home.

Provided by Marie

Categories Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 12

Pumpkin Shortbread Dessert image

Steps:

In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
Press into ungreased 13x9 baking pan.
In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
Stir in milk and pour over crust.
Bake at 425° for 15 minutes.
Reduce heat to 350° and bake for 50 to 55 minutes more or until filling is set.
Cool on wire rack, then cover and refrigerate.
Cut into squares and top with whipped cream.

Nutrition Facts : Calories 267.9, Fat 10.4, SaturatedFat 6, Cholesterol 80.5, Sodium 249.8, Carbohydrate 38.8, Fiber 0.7, Sugar 22.7, Protein 6.3

Ingredients

1/4 cup sugar
1 1/2 cups flour
1/2 cup cold butter
4 eggs, lightly beaten
1 (29 ounce) can pumpkin
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 cups sugar
2 (12 ounce) cans evaporated milk
whipped cream, for topping

More about "pumpkin tart with press in shortbread tart shell recipes"

EASY PUMPKIN TART - THE LITTLE EPICUREAN

Add eggs and beat until incorporated. Add salt, cinnamon, pumpkin spice, milk and cream. Mix on low speed until thoroughly combined. Pour …
From thelittleepicurean.com
4/5 (3)
Category Dessert
Cuisine American
Total Time 2 hrs 15 mins

In a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Scrape down bowl as needed to ensure thorough mixing. Add egg and egg yolk. Mix until well incorporated.
For best results, let cooled pumpkin tart chill in the fridge for a few hours before serving. Chiling overnight is best.

Pumpkin Tart With Press In Shortbread Tart Shell Recipes

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.

PUMPKIN TARTS

PRESS-IN SHORTBREAD TART SHELL

Use this easy crust recipe for our Pumpkin Tart.

PUMPKIN SHORTBREAD DESSERT

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. -Edie DeSpain, Logan, Utah

PUMPKIN SHORTBREAD DESSERT

Pumpkin pie with no crust to roll out. This is a fantastic dessert to add to your holiday meal. Recipe from Taste of Home.

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