Pumpkin Tart with Chai Cream
- November 20, 2021
- 0 / 5
For Thanksgiving this year (or Christmas or Winter Solstice or snack time or anytime), try this Pumpkin Tart with Chai Cream. It is a dreamy combination of a crunchy, earthy crust with a pumpkin filling made creamier with the addition of full-fat coconut cream. It’s topped with a chai-flavored whipped cream (think ginger, cinnamon, nutmeg) and a crispy, salty pepita brittle topping this beauty. A drizzle of maple syrup doesn’t hurt the look or taste either!
One thing that intrigued me when I cam across this recipe was the toothsome look of the crust. It is not your typical pumpkin pie crust…it’s made from crushed raw pecans and whole wheat flour along with some maple syrup for sweet balance. Just looking at it made me want to eat it!
Why not step it up a notch for Thanksgiving? You are doing the same amount of work if you served a regular pumpkin pie but the results are so much more!
The crust comes together very easily in the food processor. Simply pulse all of the crust ingredients together until they are nicely combined. Press the crust into a greased 9-inch tart pan and bake it for 15 minutes or until it is nicely browned and the nuts become fragrant.
I love the ease of tarts over pies. With a tart, you are simply pressing the crust into the pan vs rolling, lifting, placing (while hoping that the dough doesn’t break), and pressing the dough into the pie dish. I’m all about simple!
While the crust is baking, mix all of the filling ingredients in a large bowl with a handheld mixer. No need to get the large stand mixer out for this one! Again, easy peasy!
The filling is enriched with the addition of full-fat coconut cream which gives it a creamy lift. We’re adding maple syrup for that wintery sweetness along with chai spices (cinnamon, ginger and nutmeg).
Pour the filling into the baked tart crust and pop it into the oven to bake for 45 to 50 minutes. You just want to make sure that the center doesn’t jiggle.
While the tart is baking, toss the pepitas (or pumpkin seeds) together with some maple syrup and pour out onto a parchment-lined baking sheet. Add a sprinkle of flaky sea salt (always!) and pop the pan into the same oven that has the pie in it. The brittle will bake for about 10 to 15 minutes, until the maple syrup is bubbly and the pepitas are beginning to brown. Remove the pepitas from the oven (while leaving the tart to continue baking) and sprinkle more flaky salt over the brittle.
Once the tart is baked, remove it from the oven and let it sit for about 30 minutes on the counter and then move it to the fridge to cool completely, about one hour.
I like to make the whipped cream right before I’m serving the tart, but if you prefer, make it when the tart is cooling and store it in the fridge until serving.
Using a hand-held mixer, whip the cream until it holds soft peaks. Then add the cinnamon, ginger, maple syrup and vanilla bean seeds. Continue to whip until stiff peaks are formed.
When you are ready to serve the tart, top it with the whipped cream, broken pieces of brittle and flaky sea salt. You are going to love this tart!
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Pumpkin Tart with Chai Cream
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 1 hour & 5 minutes
Total Time: 2 hours & 50 minutes
- Butter, for greasing
- 2 cups raw pecans
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 4 tbsp unsalted butter, melted
- 1/4 cup whole-wheat flour
- 1/4 tsp kosher salt
- 1 (15-ounce) can pure pumpkin purée
- 1/2 cup canned full-fat coconut milk
- 2 large eggs
- 1/3 cup plus 3 tablespoons pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1/3 cup raw pumpkin seeds (pepitas)
Chai Whipped Cream:
- 1 cup heavy cream
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1 tbsp pure maple syrup
- 1 vanilla bean, halved lengthwise and seeds scraped out
- Pure maple syrup for serving
- Flaky sea salt, for sprinkling
Make the Crust:
Preheat the oven to 350°F with a rack in the center. Grease a 9-inch tart pan with butter.
Pulse the pecans in a food processor until finely chopped. Add the maple syrup, vanilla, melted butter, flour, and kosher salt and pulse to combine. Press the mixture into the prepared pan. Set the pan on a rimmed baking sheet and bake for 10 to 15 minutes, until the crust is golden and the nuts smell toasted. Remove from the oven and set aside. Leave the oven on.
Meanwhile, make the filling. In a large bowl using a handheld mixer, beat the pumpkin, coconut milk, eggs, 1/3 cup of the maple syrup, the vanilla, cinnamon, nutmeg, ginger, and kosher salt until combined. Pour the mixture into the baked crust.
Bake the tart for 45 to 50 minutes, or until the center no longer jiggles. Let cool on the counter for 30 minutes and then place in the fridge to cool completely, about 1 hour.
While the tart bakes, toss together the pumpkin seeds and the remaining 3 tablespoons of maple syrup on a parchment-lined baking sheet. Add a sprinkle of flaky salt. Transfer to the oven and roast alongside the tart for 10 to 15 minutes, or until the pumpkin seeds are toasted and golden. Remove from the oven and sprinkle generously with sea salt.
Make the Topping:
In a large bowl using a handheld mixer, whip the cream until it holds soft peaks. Add the cinnamon, ginger, maple syrup, and vanilla bean seeds. Whip once more until combined and fluffy.
When ready to serve, top the tart with the chai whipped cream. Drizzle with a little maple syrup and top with the pumpkin seeds and some flaky salt.
Recipe by Half Baked Harvest