Holiday Recipe Challenge: Mike Mallett's Pumpkin Spice Tart
- 10" tart pan
- whipped cream dispenser (optional)
- This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
- Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
- Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
- Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
- Pour the cream into the whipped cream canister and screw on the lid tightly.
- Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
- Install the right dispenser nozzle.
- Store in the fridge until the tart is finished.
- This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
- Preheat oven to 325F.
- Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
- Melt butter in the microwave.
- Add vanilla to melted butter and stir.
- Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
- Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
- Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
- Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.
- Whip cream to soft peaks, then add vanilla.
- Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
- Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.
- Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
- Using an offset spatula, spread the filling to all of the corners.
- Chill for at least 1 hour
- Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
- If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.
Photos by Sarah DeYoung Photography