Pumpkin Chiffon Tart

**Ichabod Crane** · 09-20-2010,05:18 AM

First some explanation. In professional baking, we weigh ingredients, we don't use cups. Things like salt, extracts, spices, we sometimes use tsp or tbsp, depending on quantity. So you will need a kitchen scale for these. A Kitchen Aid type stand mixer is also handy, but if you don't have one, use what you've got. This requires two products, the tart shell (Pate Sucree), and the Chiffon filling. This formula is scaled for a 10" tart pan, so if you have a 9" pan, you'll have a little extra for a little snack.

Pate Sucree

Butter 3.75 oz
Powdered Sugar 1.5 oz
Salt 1/8 tsp
Lemon Zest 1/8 tsp
Vanilla 2 drops
Eggs (beaten) 1.5 oz (about one egg)
Pastry Flour 6 oz

If you don't have pastry flour, mix 3 oz all purpose with 3 oz cake flour

Sift powdered sugar and cream with room temp butter and lemon zest just until well incorporated

Add half the egg and mix until incorporated

Add sifted flour and salt, mix to incorporate

Add remaining egg and Vanilla, mix til combined

Remove from bowl and spread evenly on plastic wrap. Wrap tightly and refrigerate at least 30 min before using.

Remove chilled dough and roll out on lightly floured surface to about 1/8th" thickness. You'll need to lightly flour the top surface as well to keep it from sticking to your rolling pin. Be economical in your rolling; too much rolling = too much gluten development.
Wrap the dough around your pin, or fold it into 1/4s, and lay it in your tart pan. If you have a non stick pan, greasing isn't necessary, if it isn't non stick, lightly grease. Never stretch pie or tart dough into nooks and crannies; pull some more slack into pan and gently nudge into place. Stretching will cause it to pull back during baking. We don't want that. Gently press into flutes on side of pan. We will be blind baking (baking completely), so pie weights will be needed. Dried beans work fine for this. You can either cut a parchment circle to fit inside your shell and lay the beans on top, or loosely wrap them in plastic wrap. Before adding weights, use a fork and dock the bottom of the shell, be careful not to go all the way thru the dough. Lay your weights in the shell and bake @375 (350 if you have a convection oven) til light golden brown. Remove weights and bake about 5 more minutes. Remove from oven and allow to completely cool before using.

Chiffon Filling
Pumpkin(canned) 10 oz
Brown Sugar 5 oz
Milk 3 oz
Egg Yolks 3 oz
Salt 1/4 tsp
Cinnamon 1 tsp
Nutmeg 1/2 tsp
Ginger 1/4 tsp
Gelatin .25 oz
Cold Water 1.25 oz
Egg Whites 4 oz
Sugar 4 oz

Note: If you don't have a double boiler, a stainless mixing bowl over a saucepan of gently simmering water works, and in fact, it's what I always use. Pour gelatin in cold water to bloom. Combine pumpkin, brown sugar, milk, yolks, salt and spices in mixing bowl/double boiler top, and mix til smooth and uniform. Put over gentle heat and stir constantly til it thickens. Use a thermometer for this. You want 185 degrees max, 180 minimun. Don't go over 185 or your yolks will be scrambled eggs. Remove from heat immediately. Add bloomed gelatin and stir til dissolved and incorporated. Chill until very thick, but not completely set. Stir a couple of times while it chills so it cools evenly without lumping. If it sets up, start over, it can't be easily saved. Beat egg whites to soft peak, then slowly add sugar and beat to medium peak meringue. Gently fold into pumpkin mixture. Deposit mixture into baked, cooled tart shell, and smooth out with offset spatula, or whatever you have available. Chill until set.

OK, there it is. If you have q's, PM me and I'll be more than happy to assist. I like to see people baking, rather than buying crap at grocery stores. As far as garnishing, use your imagination. Whipped cream, shaved chocolate, it's up to you.

Edit: For those of you with a stand mixer, use the paddle for the Pate Sucree, the whip for the meringue.

Edit #2: Knead the Pate Sucree for a minute or two before you roll it out. It needs to be loosened up a bit before rolling or it will crack like nobody's business. Also, after putting it in your tart pan, you should let it rest about 20-30 min in refrigerator before baking.