Pumpkin Tart with Anise-Seed Crust

Name: Pumpkin Tart with Anise-Seed Crust
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp anise seeds; 1 teaspoon cinnamon; 3 larges eggs, lightly beaten; 1 pinch Pinch of ground cloves; 1 teaspoon ground ginger; 315 milliliters heavy cream; 8 servings Accompaniment: lightly sweetened whipped cream; 1 teaspoons grated nutmeg; 355 milliliters pure pumpkin (from a 15-ounce can; not pie filling); 0 teaspoons salt; 177 milliliters sugar

Pumpkin Tart with Anise-Seed Crust is a gluten free and vegetarian recipe with 8 servings. One serving contains 295 calories, 4g of protein, and 22g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours. A mixture of sugar, cinnamon, pumpkin, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe.

Ingredients you will need

Dough

Anise

Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Preheat oven to 375°F with rack in middle.

Equipment you will use

Oven

Lightly prick bottom of shell with a fork, then line with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

Bake shell until side is set and edge is pale golden, about 15 minutes.

Equipment you will use

Oven

Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Whisk together pumpkin, sugar spices, and salt in large bowl.

Ingredients you will need

Pumpkin

Spices

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk in eggs, then cream.

Ingredients you will need

Cream

Egg

Equipment you will use

Whisk

Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.)

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Tart shell can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.

Ingredients you will need

Wrap