Rustic Pumpkin Chiffon Tart with Maple Whipped Cream
Instructions 1.
Make the crust: In a bowl or food processor, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough holds together. Shape into a disk, wrap, and chill for 30 minutes. Roll out the dough and press into a 9-inch tart pan. Trim edges. Prick base with fork and chill for 10 minutes. Bake at 375°F (190°C) for 12–15 minutes until golden. Let cool completely. 2. Prepare the filling: In a saucepan, combine pumpkin, brown sugar, spices, salt, egg yolks, and milk. Cook over medium heat, stirring constantly until thick and bubbling — about 5–7 minutes. Meanwhile, sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes. Stir into the hot pumpkin mixture until fully dissolved. Cool to room temp, stirring occasionally. 3. Make the meringue base: Beat egg whites to soft peaks. Gradually add sugar and beat until stiff, glossy peaks form. Fold cooled pumpkin mixture into egg whites in three additions until fluffy and smooth. Pour filling into a tart shell and refrigerate for at least 3 hours, or overnight. 4. Whip the cream: Beat cream with maple syrup and vanilla until soft peaks form. Chill until ready to use. 5. Serve: Top with dollops or swirls of maple whipped cream. Garnish with shaved dark chocolate, a dusting of cinnamon, or candied pecans.
Ingredients FOR THE CRUST:
z 1 1/4 cups all-purpose flour z 1 tbsp granulated sugar z 1/4 tsp salt z 1/2 cup (1 stick) cold unsalted butter, cubed z 3–4 tbsp ice water FOR THE PUMPKIN CHIFFON FILLING: z 1 (15 oz) can pumpkin purée z 3/4 cup brown sugar, packed z 3/4 tsp cinnamon z 1/4 tsp each ground ginger, nutmeg, and cloves z 1/4 tsp salt z 3 large egg yolks z 1/2 cup whole milk z 1 envelope (1 tbsp) unflavored gelatin
z 1/4 cup cold water z 3 large egg whites z 1/4 cup granulated sugar
FOR THE MAPLE WHIPPED CREAM: z 1 cup heavy cream z 2 tbsp pure maple syrup z 1/2 tsp vanilla extract
17
October 2025
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