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Recipe Detail Page
Walnut Crust Pumpkin Tarts with Light Nutmeg Cream
Holiday 2012
Classic pumpkin pie takes a healthier turn with the addition of omega-3-rich walnuts in the crust, evaporated milk and a surprisingly decadent yet lighter cream topping. This is one dessert you can relax and enjoy even when you’re trying to avoid the full-tilt overindulgence of the holidays. If you don’t have individual tart moulds or pans, you can make one large tart in a 9-inch (23-cm) tart pan with a removable bottom; just increase the baking time for the empty crust to 12 to 15 minutes.
Makes 6 or 12 tarts
CRUST
½ cup (125 mL) chopped toasted walnuts
1 cup (250 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
Pinch salt
¼ cup (60 mL) butter, cubed
1 egg white
FILLING
¼ cup (60 mL) packed brown sugar
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) freshly grated nutmeg
¼ tsp (1 mL) ground ginger
Pinch salt
1 egg
¾ cup (175 mL) canned unsweetened
pure pumpkin purée
2/3 cup (150 mL) 2% evaporated milk
NUTMEG CREAM
1/3 cup (80 mL) whipping cream
2 tbsp (30 mL) granulated sugar
1/3 cup (80 mL) plain low-fat Greek or drained yogurt
½ tsp (2 mL) freshly grated nutmeg
½ tsp (2 mL) vanilla extract
1 To make crust, place walnuts and 2 tbsp (30 mL) of the flour in food processor. Process until walnuts are finely chopped. Add remaining flour, sugar and salt and combine. Pulse until blended. Add butter and pulse just until small crumbs form. Add egg white and process just until dough clumps together. Remove from processor, gather with your hands and shape into a flat disc. Wrap and chill for at least 30 minutes or for up to 2 days (let warm slightly if very firm before rolling).
2 Line bottoms of twelve 4-inch (10-cm) barquette moulds or six 4-inch (10-cm) round tart pans with parchment paper (there’s no need to line if pans have removable bottoms).
3 On a large sheet of floured parchment paper, roll out pastry about 1/8 inch (3 mm) thick, dusting under pastry and rolling pin as necessary to prevent sticking. Cut pieces of pastry to fit moulds, re-rolling scraps as necessary. Line moulds, patching any cracks to seal. Trim edges about ¼ inch (5 mm) above edge of mould. Pierce bottoms gently with a fork. Place on a baking sheet and chill pastry for 20 minutes.
4 Preheat oven to 375°F (190°C).
5 Bake tart shells on baking sheet on bottom rack of oven for about 8 minutes or until pastry looks dry. Gently pat down any that have puffed.
6 Reduce oven temperature to 350°F (180°C).
7 Make filling while pastry bakes. Whisk together sugar, cinnamon, nutmeg, ginger, salt and egg until blended. Whisk in pumpkin and milk. Spoon into partially baked tart shells (there may be a small amount of filling left over, depending on your moulds: you can bake it in a ramekin, if desired).
8 Bake for 20 to 25 minutes or until filling is puffed and just set. Let cool completely.
9 Just before serving, make nutmeg cream. Whip cream with sugar in a chilled bowl to soft peaks. Add yogurt, ½ tsp (2 mL) nutmeg and vanilla and beat until combined. Unmould tarts and serve with a dollop of cream and a sprinkling of extra nutmeg.
Makes 6 or 12 tarts
