Autumn Bliss Pumpkin Tart (Print Version)
# Ingredients:
→ Tart Base
01 -
1 23 cm pre-made pie crust
→ Pumpkin Filling
02 -
480 g pumpkin puree, fresh or canned
03 -
165 g brown sugar
04 -
100 g granulated sugar
05 -
3 large eggs
06 -
240 ml heavy cream
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
0.5 teaspoon ground nutmeg
10 -
0.5 teaspoon ground ginger
11 -
0.25 teaspoon ground cloves
12 -
0.25 teaspoon salt
→ Finishing
13 -
Whipped cream, optional for serving
# Instructions:
01 -
Set the oven to 220°C and allow it to come fully up to temperature.
02 -
Roll out the pie crust and gently fit it into a 23 cm tart pan. Trim excess dough and prick the base with a fork to prevent air pockets.
03 -
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake an additional 5–7 minutes until lightly golden. Allow to cool completely.
04 -
In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, and salt until uniformly combined. Add eggs one at a time, whisking thoroughly after each addition.
05 -
Stir in heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until the filling is smooth and homogeneous.
06 -
Pour the prepared pumpkin mixture into the cooled tart shell, smoothing the surface evenly.
07 -
Lower the oven temperature to 175°C. Bake the tart for 40–50 minutes, until edges are set and the centre remains slightly jiggly.
08 -
Let the tart cool completely at room temperature, then refrigerate for at least 2 hours to set.
09 -
Slice and serve chilled or at room temperature, garnished with whipped cream if desired.
# Notes:
01 -
Blind baking ensures the tart crust remains crisp and prevents a soggy bottom.
02 -
Allowing the tart to chill thoroughly enhances flavour and texture.