The Pumpkin Tart That Belongs on a Restaurant Menu

The Pumpkin Tart That Belongs on a Restaurant Menu

A crisp buttery shell, smooth pumpkin filling and vanilla mascarpone cream make this tart a centerpiece for an autumn dinner. Whole vanilla bean seeds flavor both the custard and its topping, and much of the preparation can be completed ahead of serving.

Ingredients

Makes one 9-inch tart; serves 8

Tart Shell

  • 1¼ cups (160 g) all-purpose flour
  • ¼ cup (30 g) powdered sugar
  • ¼ teaspoon salt
  • ½ cup (113 g) cold unsalted butter, cubed
  • 1 egg yolk
  • 1–2 tablespoons ice water

Vanilla Pumpkin Filling

  • ¾ cup (180 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • 1 AayuLuxe Grade A vanilla bean, split lengthwise, seeds scraped and pod reserved
  • 1 cup (245 g) pumpkin purée
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves
  • ¼ teaspoon salt

Vanilla Mascarpone Cream

  • ½ cup (115 g) mascarpone
  • ½ cup (120 ml) cold heavy cream
  • 2 tablespoons powdered sugar
  • Seeds from ½ vanilla bean

To finish: Toasted pepitas and a small pinch of flaky salt.

Instructions

  1. Make the dough. Pulse the flour, powdered sugar, salt and cold butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water. Pulse until the dough begins to come together, adding more water only if needed. Form a disc, wrap and chill for at least 1 hour.
  2. Shape the shell. Roll the dough approximately 3 mm thick and fit it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the base with a fork and freeze for 20 minutes.
  3. Par-bake. Preheat the oven to 375°F (190°C). Line the shell with parchment and pie weights. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5–8 minutes, until pale golden. Reduce the oven to 325°F (160°C).
  4. Infuse the cream. Heat the cream, milk, vanilla seeds and reserved pod until steaming. Remove from the heat, cover and steep for 15 minutes. Remove the pod.
  5. Prepare the filling. Whisk the pumpkin purée, brown sugar, eggs, yolk, spices and salt until smooth. Slowly whisk in the warm infused cream.
  6. Fill the shell. Strain the mixture through a fine sieve and pour it into the warm tart shell.
  7. Bake and chill. Bake for 30–35 minutes, until the edges are set and the center retains a slight wobble. Allow to cool, then refrigerate for at least 2 hours before slicing.
  8. Make the topping. Whip the mascarpone, cold cream, powdered sugar and vanilla seeds to soft peaks. Stop before the mixture becomes stiff or grainy.
  9. Serve. Slice with a warm, clean knife. Add a spoonful of mascarpone cream, toasted pepitas and a small pinch of flaky salt.

Why Infuse the Vanilla in Cream?

Steeping the split pod and seeds in warm cream distributes vanilla flavor throughout the custard. Additional seeds in the mascarpone topping bring fragrance and visible vanilla flecks to each slice.

Make-Ahead Plan

  • Two days ahead: Prepare the dough and refrigerate it, well wrapped.
  • One day ahead: Bake the tart, cool and refrigerate overnight.
  • On the day: Prepare the mascarpone cream and garnish just before serving.

Storage

Keep the tart covered in the refrigerator for up to 3 days. Store the mascarpone cream separately and add it when serving.

Choose Vanilla for Your Next Dessert

Explore AayuLuxe’s 25 Grade A Ugandan Vanilla Beans for pumpkin tarts, custards and other baking recipes. Select your preferred pack and review current availability.

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