Welcome To Day 10 Of Baking With Pumpkin!
I am really enjoying our weather, even if it is rain! All perfect for baking.
Tonight is the Navy Ball, last year was a bum experience which will not soon be forgotten and so I a hoping this year it is amazing fun all around. I need to fun time out with my husband and friends…we shall see!
This tart is scrumptious and screams fall! I love the creamy texture and the nutty flavor of the tart crust. I have to be honest, I sometimes worry how my tarts may come out, the crust part anyways. This dough is very forgiving and so easy to make, so no worries there.
I think this would be great to make mini tarts out of too. I made this an 11-inch tart. I sliced it up to make many tiny slices for him to take into work as they were having a burger burn and who would not enjoy a pumpkin treat?
- ~Crust:
- 1¼ Cups Flour
- ½ Cup Walnuts
- 1 Tablespoon Sugar
- ½ Teaspoon Salt
- 1 Stick Cold Unsalted Butter, cut into pieces
- 4 oz. Cream Cheese
- ~Streusel Topping:
- ¼ Cup Rolled Oats
- 3 Tablespoons Flour
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Walnuts
- 2 Tablespoons Cold Unsalted Butter, cut into small pieces
- ~Filling:
- 1 15-oz. Can Solid-Pack Pumpkin
- 1 14-oz. Can Sweetened Condensed Milk
- 1 Teaspoon Ground Cinnamon
- 2 Large Eggs
- Heat the oven to 350°F. With cooking spray, coat an 11-in. round tart pan (use one with a removable bottom). To make the crust, combine the flour, walnuts, sugar, and salt in a food processor and pulse until the nuts are finely ground. Add the butter and pulse to incorporate it, then add the cream cheese and blend until the mixture forms a moist ball.
- Turn the dough out into the prepared pan. Spread it evenly across the bottom and up the sides of the pan. Bake the crust until it’s set but not browned, about 15 minutes. Let it cool on a wire rack.
- Meanwhile, make the streusel topping. In a medium bowl, stir together the oats, flour, brown sugar, and walnuts. Cut in the butter until the mixture resembles coarse crumbs.
- To make the filling, combine the pumpkin, condensed milk, and cinnamon in a large bowl and whisk until smooth. Whisk in the eggs. Place the tart pan on a baking sheet and pour in the filling (the crust will be very full).
- Bake the tart until the filling is just slightly set, about 20 minutes. Remove it from the oven and scatter on the streusel topping. Return the tart to the oven and bake it until the filling is set and the topping is lightly golden, about 25 minutes more. Transfer it to a wire rack and let it cool completely. Remove the tart from the pan before slicing. The tart can be served at room temperature or chilled.
