Description
A creamy and decadent tart that combines the richness of diplomat cream with the cozy flavors of pumpkin, perfect for fall gatherings or indulgent evenings.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- 2 tbsp (25g) granulated sugar
- 1 large egg yolk
- 2–3 tbsp (30-45ml) ice water
- 1 cup (240ml) whole milk
- ½ cup (120ml) heavy cream
- ¼ cup (50g) granulated sugar
- 3 large egg yolks
- 3 tbsp (24g) cornstarch
- ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp vanilla extract
- Whipped cream (optional)
- Caramel drizzle (optional)
- Chopped pecans (optional)
Instructions
- In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and use your hands or a pastry cutter to mix until the texture resembles coarse crumbs.
- In a small bowl, whisk the egg yolk and ice water together. Gradually add this to the flour mixture, stirring until the dough comes together.
- Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit your tart pan. Press into the pan and trim the edges. Poke the bottom with a fork to prevent bubbling.
- Blind bake the crust: Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for another 10 minutes until golden brown. Let it cool completely.
- In a saucepan, heat the milk and heavy cream over medium heat until steaming but not boiling.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly add the hot milk mixture while whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened (about 5-6 minutes).
- Remove from heat and stir in pumpkin puree, cinnamon, nutmeg, ginger, and vanilla. Strain through a fine mesh sieve for extra smoothness.
- Let the cream cool completely. Once cooled, whip ½ cup of heavy cream to soft peaks and fold it gently into the pumpkin mixture.
- Pour the pumpkin diplomat cream into the cooled tart shell and smooth the surface. Chill in the refrigerator for at least 3 hours to set.
- Top with whipped cream, a drizzle of caramel, or chopped pecans for added flair. Slice and enjoy!
Notes
[‘Blind baking the crust ensures it stays crisp and doesn’t turn soggy.’, ‘Stir constantly while cooking the diplomat cream to prevent lumps or scorching.’, ‘Use a fine mesh sieve for a smoother cream texture.’, ‘Chill the tart thoroughly before serving to allow the cream to fully set.’]
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15
- Sodium: 120
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: Pumpkin tart, diplomat cream, fall dessert, pumpkin spice, creamy tart, Thanksgiving dessert