We love how simple and delicious the Pumpkin Bavarian Cream Tart recipe is!
Ingredients
1 (15 ounces) can of pumpkin puree
1 cup light cream
1/4 cup milk
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup white sugar
1/4 cup cold water
1 (.25 ounce) package unflavored
gelatin
4 egg yolks
1/2 cup white sugar
1 teaspoon vanilla extract
3 tablespoons Scotch whiskey
1 cup heavy cream
1 (9 inch) baked pastry shell
Directions
Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon,
cloves, salt, and 1/4 cup of the sugar in a blender. Blend until
smooth.
Pour the cold water into a small bowl and sprinkle gelatin over to
soften.
Combine the egg yolks and the remaining 1/2 cup of sugar in a
large saucepan. Use a hand mixer to beat the yolks and sugar until
they become thick and pale, about 5 minutes. Mix in the blended
pumpkin puree and heat gently over low heat, stirring, just until the
mixture is hot and small bubbles begin to form. Do not boil. Spoon
pumpkin mixture into a large bowl and stir in the vanilla, whiskey,
and gelatin mixture. Refrigerate the pumpkin mixture until it begins
to set, about 20 minutes.
Use a hand mixer to whip the heavy cream in a large bowl. With a
rubber spatula or wire whisk, fold 1/3 of the whipped cream into the
cooled pumpkin mixture. Gently run the spatula through the center
of the bowl, then around the sides of the bowl, repeating until fully
incorporated. Add the remaining cream, folding just until
incorporated.
Pour mixture into prepared pastry shell and chill until set, 2 or 3
hours. Garnish with additional whipped cream, if desired.
