Laurent's Mom's Pumpkin Tart
Dough
Ingredients
- 7 ounces all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 4 ounces cold butter cut into cubes
- 1 whole egg beaten
- 1 tablespoon milk
Directions
- In a mixer with paddle attachment, mix well the flour with the cold butter until it looks like sand.
- Add the sugar, salt and then the egg beaten and mix with the milk. The dough should come together and form a ball.
- Make a "patty" from the dough, wrap in film paper and let it rest at least one hour in the fridge. (overnight is best).
- Pull out the dough at least 30 minutes before to roll it. Roll the dough to fit a tart mold between 9 and 11 inches in diameter.
- Tuck well the dough at the bottom of the mold. Refrigerate while you make the rest of the tart.
Ingredients
- 2 pounds pumpkin, peeled and shredded
Directions
- Shred the pumpkin (like you would for shredded carrots) same grate.
Custard Mix
Ingredients
- 2 whole eggs
- 1.5 ounces sugar
- 1.5 cups heavy cream
- 2 teaspoons vanilla extract
Directions
- Combine and mix well, egg, sugar, cream and vanilla for the custard.
- Place all the shredded pumpkin in the tart equally flat, it might seems a lot, but no worries, it will cook down in volume.
- Bake in pre heated oven at 350 F for 45 minutes.
- Add the custard mix to the tart and continue to cook for another 30 minutes. Make sure the custard is set.
- When pulling the tart out of the oven, sprinkle a little bit of granulated sugar on top. (that was my mom's touch LOL)
- Wait for the tart to cool down in order to cut it and serve.
