Thursday, October 17, 2013
Monday, October 14, 2013
for the crust:
1 1/4 c. flour
1/2 c. walnuts
1 T. sugar
1/2 t. salt
1 stick cold butter, cut into pieces
4 oz. cream cheese
for the streusel topping:
1/4 c. rolled oats
3 T. flour
2 T. pack brown sugar
2 T. chopped walnuts
2 T. cold butter, cut into small pieces
for the filling:
1 (15 oz.) can solid-pack pumpkin
1 (14 oz.) can sweetened condensed milk
2 large eggs
Heat oven to 350. With cooking spray, coat an 11-inch round tart pan (one with removable bottom). To make the crust, combine the flour, walnuts, sugar, and salt in a food processor and pulse until the nuts are finely ground. Add the butter and pulse to incorporate it, then add the cream cheese and blend until the mixture forms a moist ball.
Turn the dough into the prepared pan. Spread it evenly across the bottom and up the side of the pan. Bake the crust until it's set but not browned, about 15 min. Let it cool on a wire rack.
Meanwhile, make the streusel topping. In a medium bowl, stir together the oats, flour, brown, sugar, and walnuts. Cut in the butter until the mixture resembles coarse crumbs.
To make the filling, combine the pumpkin, condensed milk, and cinnamon in a large bowl and whisk until smooth. Whisk in the eggs. Place the tart pan on a baking sheet and pour in the filling (the crust will be very full).
Bake the tart until the filling is just slightly set, about 20 minutes. Remove it from the oven and scatter on the streusel topping. Return the tart to the oven and bake it until the filling is set and the topping is lightly golden, about 25 minutes more. Transfer it to a wire rack and let it cool completely. Remove the tart from the pan before slicing. The tart can be served at room temperature or chilled.
shared by Sherry Ekstrom