Pumpkin Bavarian Cream Tart

Name: Pumpkin Bavarian Cream Tart
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 425 grams pumpkin puree; 4 egg yolks; 7 grams package unflavored gelatin; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 237 milliliters heavy cream; 237 milliliters light cream; 59 milliliters milk; 9 inches baked pastry shell; 0 teaspoons salt; 3 Tbsps Scotch whiskey; 1 teaspoon vanilla extract; 59 milliliters cold water; 118 milliliters white sugar

Pumpkin Bavarian Cream Tart requires about 3 hours and 40 minutes from start to finish. This recipe makes 10 servings with 226 calories, 3g of protein, and 16g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have pumpkin puree, water, ground ginger, and a few other ingredients on hand, you can make it.

Instructions

Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.

Ingredients you will need

Light Cream

Cinnamon

Pumpkin

Clove

Ginger

Nutmeg

Sugar

Milk

Salt

Equipment you will use

Blender

Pour the cold water into a small bowl and sprinkle gelatin over to soften.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Sauce Pan

Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.

Ingredients you will need

Canned Pumpkin

Gelatin

Pumpkin

Vanilla

Whiskey

Equipment you will use

Bowl

Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.

Ingredients you will need

Whipped Cream