Double Crust Pumpkin Tart with Whipped Cream and Pecan Toffee Recipe
Double Crust Pumpkin Tart with Whipped Cream and Pecan Toffee Recipe features a creamy layer of cream cheese filling between two crusts before adding the pumpkin pie filling. After the tart is baked and cooled a few hours, top with fresh whipped cream and pecan toffee pieces. Serve this tart for Thanksgiving or any fall event. This elegant tart has a deep autumnal flavor. Ground pumpkin pie spice has ground cinnamon, ginger, nutmeg and cloves in the right portions. A teaspoon of this spice along with maple syrup and pumpkin enhances the fall flavors that everyone wants in a pumpkin pie. You could bake this tart as a pie in a regular pie pan, but to serve it up sassy use a tart pan. Be sure to use a tart pan with a removable bottom, so the tart will pop right out of the pan. Allow the tart to cool completely before you remove it from the pan.
Ok, here is the recipe and how to make this pretty tart! http://serveitupsassy.com/double-crust-pumpkin-tart-with-whipped-cream-and-pecan-toffee-recipe/
Double Crust Pumpkin Tart-Crust Assembly
Line tart pan with one refrigerated pie crust, do not flute edges of crust yet… Mix your cream cheese filling and place in bottom of crust. Place the remaining pie crust over the cream cheese filling, press the crusts to the sides of the tart pan. Set this aside while you prepare the pumpkin filling.
Pinch the two crusts together and bake for 7 minutes in preheated 350 oven. While the tart crust is in the oven, prepare your pumpkin filling.
Note: some tart pans are not deep dish. Deep dish means the sides of the tart pan are 3/4 to 1-1/2″ tall. If you don’t have a deep dish pan, just cut the recipe fillings in half and it will be just fine. Your tart will not show off the layers as much as a deep dish would. Also, if you don’t want to do the double crust, just use one crust, add the cream cheese filling and top with pumpkin filling. Bake as directed.
Using sweetened condensed milk instead of evaporated milk makes this filling shiny and non cracking after baking. The filling is rich, thick and beautiful. You will like it. I also love Libby’s pumpkin puree. I have tried other canned pumpkin filling with out good results, some have been to wet, so my pie was runny, and some puree was the wrong color, which didn’t bake pretty. Since I am all about presentation and flavor, Libby’s is the best. ( I do not get paid for mentioning Libby’s). Wish I did. I should check into that.
Time to Garnish
After the tart is baked, allow to cool, then cover with plastic wrap and chill for at least 5 hours. You can create pastry leave cut outs from the leftover pastry if you want to add a fall garnish to your tart. For this tart, I whipped up 2 cups of heavy whipping cream with a teaspoon of pumpkin pie spice then spread over the top of the chilled tart. Then added crumbled Pecan Toffee to the whipped cream. Turned out so pretty.
Just love tart pans. The tart edges turned out so pretty and having the double crust helped enforce a potentially heavy pie.
Left over pie crust was used to create these cute little leaves. Baking them over a roll of foil helped the leaf to curl and be more realistic. I also took the back of my paring knife to make the leave veins. Bake these at 350 for 5-7 minutes. You will need to watch these closely, they will brown up pretty fast.
When ready to serve your tart, you could add these mini cut outs on the serving plate or around the edges of the crust. I had thought about placing the cut outs on the raw crust before baking, but realized the leaves would bake before my crust and even though I could have added foil to protect the edges, it seemed awkward for the tart pan edge.
Hope you make this tart for your family and friends! They will love it.
Helping you Make a Statement, Make it Sassy and Make it Yours! Liz