Directions

Note: The pie crust recipe will make 2 dozen tart shells. If you want enough filling for 2 dozen tarts you will need to double the pumpkin filling recipe.​

 

For a delicious full size tart, line an 11 inch removable bottom, tart pan with some of the CRF pastry dough, blind bake 15 minutes with pie weights, then remove pie wights and bake another 5-7 minutes until lightly golden. Double the pumpkin filling recipe and fill cooled tart shell. Bake 350F, center of oven until the center is set. Enjoy!

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Chocolate Ganache

Place the chocolate in a small bowl and set aside. Add the cream to a small sauce pan and bring to a boil. Add some boiling water to a small mixing bowl to warm it up or add water to the bowl and microwave, this will ensure the chocolate melts evenly. Wipe out the bowl and add the chocolate. Pour the hot cream over the top and let sit 2-3 minutes to bring the temperature of the chocolate up. Don't whisk prematurely or for too long or your ganache may become grainy. Add the butter and a pinch of sea salt and whisk until smooth. Set aside and let cool to thicken. The longer it rests the thicker it will become. ​​​

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CRF Pie Crust

Add the flour, salt and sugar to the food processor and pulse until well combined. Add the butter and lard and pulse until chopped into the flour. Pulse while drizzling in the ice water and continue pulsing until everything just starts to come together but don't pulse into a solid piece of dough. 

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Using your ice cream scooper, drop lightly compacted, level scoops of dough into each muffin cavity (see video). Dip the end of the tart tamper in the flour, press firmly into the center of the dough and move the tamper back and forth to press the dough up the sides and to thin out some. Place in the refrigerator and chill for at least 1-2 hours or up to overnight. It's very important the dough rests. 

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Blind Bake: Preheat oven to 375F.

Cut small pieces of parchment paper, place into a muffin pan cavity and fill with some of the pie weights. Repeat until all cavities are filled. Place in the center of oven and bake until a medium golden color, about 18-20 minutes. Remove pan from oven, let cool completely and remove pie weights. 

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Pumpkin Filling

Add the pumpkin to a small sauce pan over medium temperature. Once the pumpkin starts steaming, cook for 5 minutes, scraping and stirring often with a wooden spatula. Remove from heat and spoon/scrape onto a plate to cool completely. 

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Preheat oven to 350F.

Whisk the evaporated milk, vanilla and corn starch together in a small bowl. Add the sugars spices and salt to a mixing bowl and mix together well, breaking up any clumps. Whisk the evaporated milk again to re-dissolve the corn starch and add to the sugars & spices. Add the egg and pumpkin and whisk everything together well until smooth, being careful not to over-whisk. 

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Pour the pumpkin filling into a 2 cup liquid measuring cup and fill the tart shells. Place in the center of oven and bake until the center of tarts is set, about 18-20 minutes. Remove from oven and let come to room temperature/cool completely. 

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Whipped Cream

Add the cold cream and vanilla to a metal mixing bowl. Start whisking on low speed while gradually adding the sugar. Once sugar is incorporated, turn speed up to medium and whisk until stiff peaks form. Test for peaks by lifting the mixer straight up out of the whipped cream. 

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Toast the walnuts on stove top in a cast iron skillet, then chop. 

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Assembly: Add the ganache and whipped cream to piping bags or spoon onto tarts. Pipe a small amount of chocolate ganache onto a tart, top with some whipped cream and then sprinkle on some toasted walnuts. Be sure not to pipe on too much ganache or it will overpower the pumpkin. Place in the refrigerator until ready to serve.