Creamy Pumpkin Tart

I know this will be a long post, and a lot of effort, but its so good it is totally worth the effort. Absolutely fabulous!

CREAMY PUMPKIN TART

Butter Cookie Dough (1 disk, at cool room temperature) - see following recipe
2 Eggs
¾ cup Dark Brown Sugar (6oz/185g) firmly packed
2/3 cup (5 fl oz/160 ml) heavy (double) cream
1 teaspoon Pure Vanilla Extract
1 teaspoon Ground Cinnamon
1 ½ teaspoons Ground ginger
¼ teaspoon Salt (kosher preferably)
1 can (15oz/470 g) Pumpkin Puree
Whipped cream for serving

Serves 8

1. Partially bake the crust
Put the dough disk between 2 large sheets of parchment paper and roll out into 12-inch (30 cm) round ¼ inch (6 mm) thick. Fold the dough round in half and transfer to a 10-1/4 inch (26 mm) tart pan with a removable bottom. Unfold the round and ease into the pan, patting it firmly into the bottom and up the sides. Trim the edges to form a ½ inch (12 mm) overhang. Fold the overhang back over itself and press it into the sides of the pan. Freeze for at least 30 minutes but preferably overnight. Preheat the oven to 375 degrees (190 C). Line the crust with aluminum foil and fill with pie weights, place on a baking sheet and bake for 10 minutes. Remove the foil and weights and continue to bake until set and lightly golden, about 5 minutes. Transfer to a wire rack and reduce the oven temperature to 350 degrees (180 C).

2. Make the filing
In a bowl, whisk together the eggs and brown sugar until smooth. Whisk in the cream, vanilla, cinnamon, ginger, and salt until smooth, about 1 minute. Whisk in the pumpkin until blended. Pour the filing into the partially baked crust.

3. Bake the tart
Bake until the filling looks set when you give the pan a gentle shake, about 30 minutes. Transfer to a wire rack until the top feels cool to the touch, about 1 hour. Remove the tart from the pan. Serve at room temperature or refrigerate until cold. Cut the tart into wedges and serve each wedge topped with whipped cream, if desired.

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BUTTER COOKIE DOUGH:
3 cups All Purpose flour
2 ½ cups Cake flour
1 ½ tsp salt (kosher preferred)
2 ¼ cups unsalted butter
1 Tablespoon Pure Vanilla Extract

1. Make the dough
Sift together the all-purpose flour and cake flours and the salt into a bowl. In a large bowl, using an electric mixer on low speed, beat together the butter, powdered sugar, and vanilla until smooth, about 1 minute. Add the flour mix and mix just until a moist dough forms. Form the dough into three equal disks and wrap separately in plastic wrap. Chill 1 disk until firm, about 45 minutes, and store the remaining 2 disks for future use.

Storage Tip
You may store the dough disks, wrapped tightly in plastic, in the refrigerator for up to 2 days, or in the freezer for up to 1 month. Thaw in the refrigerator overnight and soften at room temperature. You may also roll out a disk, line a tart or pie pan, cover tightly with plastic wrap, and refrigerate overnight, or freeze for up to 1 month. It can go directly from the freezer to the oven.

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With the extra dough you can make BUTTER COOKIES

The only extra ingredient you need is 8oz Semi-sweet chocolate chips
Make about 30 cookies

1. Cut out the cookies
Position a rack in the middle of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk ¼ inch (6 mm) inch thick. Using a 2-inch (5 cm) round cookie cutter, cut out the cookies. Transfer them to the prepared sheets, spacing them about 1 inch (2.5 cm) apart.

2. Bake the cookies
Bake until the cookies are golden, about 15 minutes. Transfer to a rack to cool. Meanwhile, melt the chocolate at 10-second intervals in the microwave until smooth and melted, stirring often. Dip one half of each cookie into the chocolate and return to the rack, allowing the chocolate to set. Store in an airtight container at room temperature for up to 5 days.

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If you want to use the third disk, you can also make LEMON TART WITH RASBERRIES

Butter Cookie Dough (1 disk, at cool room temperature)
2 Eggs
2/3 Cup (5oz/155g) sugar
12 oz (375 g) Cream cheese, at room temperature
½ cup (4 oz/125 g) Sour Cream
2 teaspoons, finely grated Lemon zest
Lemon juice, from 1 lemon
2 tablespoons flour
1 teaspoon Pure Vanilla Extract
1 carton (about 6 oz/185g) Raspberries

1. Partially bake the crust
Put the dough disk between 2 large sheets of parchment paper and roll out into 12-inch (30 cm) round ¼ inch (6 mm) thick. Fold the dough round in half and transfer to a 10-1/4 inch (26 mm) tart pan with a removable bottom. Unfold the round and ease into the pan, patting it firmly into the bottom and up the sides. Trim the edges to form a ½ inch (12 mm) overhang. Fold the overhang back over itself and press it into the sides of the pan. Freeze for at least 30 minutes but preferably overnight. Preheat the oven to 375 degrees (190 C). Line the crust with aluminum foil and fill with pie weights, place on a baking sheet and bake for 10 minutes. Remove the foil and weights and continue to bake until set and lightly golden, about 5 minutes. Transfer to a wire rack and reduce the oven temperature to 350 degrees (180 C).

2. Mix the filing
In a food processor, combine the eggs and sugar and process until smooth, about 1 minute. Add the cream cheese, pulse to break it up, and then process until smooth, about 15 seconds. Add the sour cream, lemon zest and juice, flour, and vanilla, and process until just smooth, about 20 seconds. Pour the filing into the partially baked crust.

3. Bake the tart
Bake until the top looks firm and is set when you gently shake the pan, about 35 minutes. Transfer to a wire rack to cool, about 1 hour. Remove the tart from pan. Cover and refrigerate until cold, at least 3 hours or up to overnight. Spoon the raspberries on top of the tart just before serving.

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*also, this dough makes great basic sugar cookies for kids to cut out with cutters and decorate. Holds up to a lot - like birthday parties (we've had lots of experience with it).