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–+ servings
Pumpkin Tart with Shortbread Crust and Whipped Cream finished dish

Pumpkin Tart with Shortbread Crust and Whipped Cream

Recipe card for Pumpkin Tart with Shortbread Crust and Whipped Cream.
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Servings: 2 servings
Course: Baking
Ingredients Method

Ingredients
  

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

Method
 

Preparation
  1. Make the Shortbread Crust
  2. Prepare the Pumpkin Custard
  3. Fill and Bake
  4. Add Toppings and Serve
  5. Can I make this tart ahead of time?Yes, it's best made 1 day in advance for optimal flavor and texture.
  6. Can I freeze the tart?You can freeze the unbaked crust or baked tart (without whipped cream) for up to 1 month.
  7. What if I don’t have a tart pan?Use a pie dish, but the edges won’t be as decorative.
  8. Can I use fresh pumpkin puree?Yes, just make sure it's well-drained and smooth.
  9. What type of cream is best?Heavy cream gives the richest texture, but half-and-half works too.
  10. Can I make this gluten-free?Use a gluten-free flour blend in the crust for a GF version.
  11. Can I use store-bought crust?Yes, but homemade shortbread crust adds more flavor and elegance.
  12. How long will leftovers last?Store in the fridge for up to 4 days.
  13. Can I reduce the sugar?Yes, reduce by ¼ cup or more to suit your preference.
  14. What toppings pair well?Whipped cream, candied pecans, or cinnamon-dusted cookies are all excellent choices.

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