Toffee Pumpkin Tart
Serving Size: 8
Nutritional Information: per serving: 586 cal., 31 g fat (16 g sat. fat), 72 g carbo., 106 mg chol., 5 g pro., 3 g fiber, 307 mg sodium. Daily RDA values: 70% vit. A, 0% vit. C, 8% calcium, 6% iron.
Ingredients
Quantity
1/2 15 oz pkg rolled refrigerated unbaked piecrust
1 crust
pumpkin
15 ounces
sugar
1 cups
all purpose flour
1 tablespoons
ground cinnamon
1 teaspoons
ground ginger
1/2 teaspoons
ground nutmeg
1/2 teaspoons
eggs, slightly beaten
2
vanilla extract
1 teaspoons
half and half or light cream
1 1/4 cups
coarsely chopped chocolate-covered toffee bars
1 cups
whipping cream
1 cups
sugar
2 tablespoons
vanilla extract
1/2 teaspoons
Directions
Preheat oven to 450°F. Let pie crust stand at room temperature according to package directions. Unroll pie crust. Ease into a 9-inch tart pan with removable bottom. Do not prick shell. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Remove from oven. Reduce oven temperature to 375°F.
For pumpkin filling, in a large bowl stir together pumpkin, sugar, flour, cinnamon, ginger, and nutmeg. Add eggs and vanilla. Gradually stir in half-and-half.
Carefully spoon pumpkin mixture into hot baked pastry shell. Bake for 30 to 35 minutes or until set. Cool on a wire rack for 1 hour. Cover and chill for at least 2 hours before serving.
Just before serving, sprinkle toffee over tart. Cut into wedges and serve topped with Sweetened Whipped Cream.
Sweetened Whipped Cream: In a chilled medium bowl combine 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract. Beat with the chilled beaters of an electric mixer on medium to high speed until soft peaks form (tips curl).
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© 2014 Iowa Egg Council
