Pumpkin Praline Cheese Tart

Course : Tarts
Serves: 1
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6 ounces cream cheese -- at room temperature
3/4 cup golden brown sugar -- packed
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs -- at room temperature
1 cup canned pumpkin
1/2 pint sour cream -- (1 cup)
1 teaspoon vanilla
---praline topping
1 1/2 cups pecans -- chopped
3/4 cup golden brown sugar -- packed
4 tablespoons butter -- melted
---pie crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 pound unsalted butter -- (1 stick) cold and cut into 16 pieces
2 tablespoons vegetable shortening -- chilled
3 tablespoons ice water -- (3 to 5)

Preparation / Directions:

Pie Crust Food Processor Method Put flour and salt in work bowl with metal knife. Mix with one pulse. Add half the butter and all the shortening and pulse until mixture is crumbly. Add remaining butter and pulse until it is the size of peas. Turn off machine and add 3 tablespoons . Pulse until dough is thoroughly moistened. Do not process into a ball. The dough should hold together when you pinch it between your fingers. If it is too crumbly, add additional water a teaspoon at a time until dough holds together. Remove metal blade and place a large plastic bag over top of work bowl. Invert bowl and turn pastry into bag. Shape pastry in the bag into a ball and flatten into a patty. Seal bag and refrigerate until cold enough to roll, about one hour. By Hand Stir flour and salt together in a a medium-size bowl with a fork. Mix in butter and shortening with your fingers, pastry blender or two knives until pieces are size of small pie as. Add 3 tablespoons ice water and toss with a fork until flour is moistened and mixture starts to form a ball. If necessary, add additional water a teaspoon at a time until dough holds together. Gather dough in your hands and gently shape into a ball. Flatten into a patty. Wrap in plastic wrap or bag and refrigerate until cold enough to roll, about an hour. Makes pastry for one 9-inch pie dish or an 11-inch tart pan. Make pastry as directed. On a lightly floured board roll pastry to a 13-inch circle, approximately 1/4 inch thick. Drape the pastry over an 11-inch tart pan with a removable bottom, pressing it into the bottom and sides. Fold the excess pastry inside to reinforce the sides. Freeze 15 minutes. Position rack in bottom third of oven and preheat to 475 degrees. Cover the pastry with foil and fill it with pie weights or dried beans even with the rim of the pan. Bake for 15 minutes. Carefully remove the foil and weights and continue to bake for 6 to 8 minutes or until the pastry is golden. Remove to a rack and cool to room temperature. Reduce oven temperature to 375 degrees. To make the filling, mix cream cheese, brown sugar, cinnamon, ginger, nutmeg, and salt in a large mixing bowl until creamy. Add the eggs one at a time, beating well after each. Add pumpkin, sour cream, and vanilla, mixing until smooth and blended. Pour filling into baked crust and bake for 45 to 50 minutes or until the tip of a knife inserted near the center comes out clean. Cool to room temperature. (The tart may be covered with foil and refrigerated overnight or frozen. Defrost, covered, at room temperature.) Before serving, or up to 4 hours ahead, make the praline topping by mixing nuts, sugar, and butter together with a fork in a small bowl. Sprinkle evenly over the top of the tart. Broil under high heat until sugar is melted and bubbling, 2 to 4 minutes. Watch carefully, it burns quickly. Leave at room temperature until ready to serve Prep Time: 25 minutes Cook Time: Crust: 25 minutes Tart: 25 minutes Makes: 8 servings It wouldn't be Thanksgiving in my house without this scrumptious pie, with its creamy pumpkin cheesecake filling and crunchy toffee-nut glaz


Nutritional Information:

5453 Calories (kcal); 495g Total Fat; (79% calories from fat); 86g Protein; 196g Carbohydrate; 1358mg Cholesterol; 3171mg Sodium

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