Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Pumpkin Creme Brulee Tart
Famous Authors (View All Authors)
Desserts - Pumpkin Creme Brulee Tart Post by :jknoxok Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2288

Click below to download : Desserts - Pumpkin Creme Brulee Tart (Format : PDF)

Desserts - Pumpkin Creme Brulee Tart

Pumpkin Creme Brulee Tart
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146

1 cup all-purpose flour, divided
3-1/2 tablespoons ice water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Vegetable cooking spray
1 cup unsweetened canned pumpkin
1 cup whole milk
1/3 cup sugar
3/4 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon butter-flavored extract
Dash of salt
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/4 cup firmly packed brown sugar


Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside.

Combine remaining flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap.

Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 10-inch round tart pan coated with cooking spray, and remove top
sheet of plastic wrap.

Prick the bottom and sides of dough with a fork, and bake at 400 degrees for 15 minutes. Let cool on a wire rack.

Combine pumpkin and next 8 ingredients (pumpkin through egg whites) in a bowl; stir well with a wire whisk. Pour into
prepared crust; bake at 350 degrees for 40 minutes or until filling is almost set. Let cool 30 minutes on a wire rack;
cover loosely, and chill at least 4 hours.

Uncover and press the brown sugar through a small wire sieve onto filling. Shield edges of piecrust with aluminum foil;
broil 1 minute or until sugar is bubbly. Serve immediately. Yield: 8 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 207 (29% from fat); PROTEIN 5.4g; FAT 6.6g (sat 2.3g, mono 2g, poly 1.8g); CARB 31.4g; FIBER 1.7g;
If you like this book please share to your friends :
NEXT BOOKS

Desserts - Tart -  Pumpkin Tart With Caramel Rum-raisin Sauce Desserts - Tart - Pumpkin Tart With Caramel Rum-raisin Sauce

Desserts - Tart -  Pumpkin Tart With Caramel Rum-raisin Sauce
1 crust for 9- or 10-inch pie Filling: 3/4 cup sugar 1/2 teaspoon ginger 3/4 teaspoon cinnamon 1/2 teaspoon cloves 1/2 cup milk (1) 15-ounce can pumpkin 2 eggs Sauce: 1 cup firmly packed brown sugar 1/4 cup whipping cream 1/4 cup dark rum 1/4 cup dark corn syrup 1/2 cup raisins Place cookie sheet in oven on middle rack to heat. Heat oven to 450 degrees. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom. In large bowl, combine all filling ingredients and blend well. Pour into crust-lined pan. Place tart in oven on heated
PREVIOUS BOOKS

Desserts - Pork Pies Desserts - Pork Pies

Desserts - Pork Pies
Pastry:1 cup of butter4 tbsp of icing sugar2 cups of flourPreheat oven to 425° F. Combine butter, icing sugar and flour. Knead until well blended and press small amount of dough into small tart or muffin pans. Bake in a 425 degree oven for 10 minutes. Filling:2 cups of chopped dates1 and 1/2 cups of brown sugar1 cup of waterlemon juice to tasteSimmer filling ingredients until soft. Cool before filling shells. Ice with a "dab" of butter or penuche icing. Penuche Frosting: 1 1/2 cups of dark brown sugar3/4 cup of granulated sugar 1/8 tsp. salt1/2 cup of
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT