Maple Sage Crusted Pumpkin Tart with Nutmeg Cardamom Whipped Cream

November 4th, 2011 § 0 comments § permalink

Makes 1 tart


For the tart

1½ cups all purpose flour
½ teaspoon salt
1 tablespoon fresh sage, chopped super fine
1 stick butter, cold and cubed
3 tablespoons maple syrup
¼ cup whole milk

For the filling

2 eggs
1 can (12 ounces evaporated milk)
¾ cup brown sugar
2 cups pumpkin puree (canned or fresh)
2 teaspoons fresh ginger, grated
2 teaspoons fresh cinnamon sticks, freshly grated
1 teaspoon fresh nutmeg, freshly grated
½ teaspoon fresh cloves, ground
½ teaspoon fresh allspice berries, ground
1 pinch (¼ teaspoon) white pepper


For the tart

In a food processor combine the flour, salt, and sage and mix well. Add the butter cubes into the flour and pulse several times until a coarse meal is formed. Add the maple syrup and pulse a few more times. Then as it is running pour in the milk until a ball is formed, which will be just about instantly. Turn off the machine and form the dough into a disc and place in a plastic bag and refrigerate at least 30 minutes.

Heat the oven to 375°F. Roll the tart dough out to fill an 8 inch deep dish tart pan (13-14 inches in circumference). Press the dough gently into the tart mold, roll the rolling pin over the top of the mold to cut off excess dough. Place in the refrigerator to chill at least 30 minutes.

Roll the pie dough out large enough to fill a 9-inch deep dish pie or tart pan (about 13-14 inches). Press gently in pan. If using a pie pan, crimp edges. If using a tart pan, roll the rolling pin over the top to cut the excess dough off. Chill the dough-filled pan in the fridge. In the meantime, in a large bowl, whisk together the eggs until beaten, add the evaporated milk and brown sugar and continue to whisk. Add the pumpkin puree and whisk or stir until totally incorporated and mixed. Add the spices and continue to mix until smooth. At this point taste the mixture and adjust spices to taste preference. Place the tart pan on a baking sheet and pour the filling into the tart dough filling the mold. Place in the oven and bake until the center of the pie is cooked through and does not jiggle loosely, the crust should be golden brown. This process could take up to 50 minutes. When a stick inserted into the center comes out clean, the tart is done. Take out of oven and allow to cool. After at least 7 minutes you can slip the tart through the ring mold. Cool at least 30 minutes before refrigerating to serve chilled. Serve with Nutmeg Cardamom Whipped Cream.

Nut Meg Whipped Cream

Makes 2 cups


1½ cup heavy whipping cream
½ cup sugar
1 teaspoon freshly grated nutmeg
1 cardamom pod (shells removed, seeds used)


With a mixer, mix all ingredients until whip cream with soft peaks is formed!

Thyme Cream

February 24th, 2011 § 0 comments § permalink

For serving with Rhubarb-Thyme Crisp

Makes approximately 1 cup


1 tablespoon sugar
2 tablespoons fresh thyme, chopped
1 tablespoon orange zest
¾ cup heavy cream


Combine all ingredients in a large bowl and whisk together until thick and creamy.

Pear Riesling Cast Iron Gallette with Cardamom Whipped Cream

October 18th, 2010 § 0 comments § permalink

Serves 6-8


For the Pastry:

1½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon ground cardamom
10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into small pieces
1 large egg yolk
1 to 3 tablespoons ice-cold Oregon Riesling wine

For the Gallette

6-8 pears, cored and cut in wedges, ½-inch thick
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom
Cardamom whipped cream, recipe follows


In a medium bowl combine flour, sugar and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolks; add ice-cold Riesling. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears with sugars, lemon juice, zest and spices and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile herb sugar mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, the slide the gallette onto a serving plate. Cut into wedges and serve warm with cardamom whipped cram.

Cardamom Whipped Cream


1 cup whipping cream
1-2 tablespoons sugar
5 cardamom pods, lightly crushed
1 vanilla bean, scraped


In a medium-sized chilled bowl, add cram and begin to whisk. Once cream starts to get thick, add rest of ingredients and beat until medium-stiff peaks form.

Where Am I?

You are currently browsing entries tagged with whipped cream at Recipes.