Pumpkin Tart with Pecan-Shortbread Crust
To prepare crust: Preheat oven to 350 degrees F. Coat a 10-inch tart pan with removable bottom with cooking spray.Advertisement
Process pecans in a food processor until finely ground. Add oat flour, butter, maple syrup and salt; pulse until just combined. Transfer to the prepared pan and firmly press into the bottom and up the sides.
Bake the crust until set but not browned, 12 to 14 minutes. Let cool on a wire rack for 15 minutes.
To prepare filling: Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, 1 teaspoon vanilla and salt in a food processor or blender. Place the crust on a baking sheet and spread the filling evenly to the edges.
Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), about 35 minutes. Let cool on a wire rack to room temperature. Loosely cover and refrigerate until chilled, 2 to 3 hours.
To prepare topping: Whip cream, mascarpone, granulated sugar and vanilla in a medium bowl until soft peaks form.
Remove the pan sides before slicing the tart. Serve each slice topped with a dollop of the whipped cream.
Editor's note: After reader feedback and retesting this recipe, we have reduced the amount of pumpkin spice called for in this recipe from 2 tablespoons to 2 teaspoons.
To make ahead: Loosely cover and refrigerate the tart for up to 1 day; make whipped cream just before serving.
Tip: Oat flour is made from finely milled whole oats. Try it in place of a portion of other flour in pancakes or muffins. Look for it with other whole-grain or gluten-free flours. To make your own, grind oats in a blender or food processor until they're the texture of flour.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1/2 starch, 1 other carbohydrate, 5 fat