Friday, November 19, 2010

Recipes: Pumpkin Tart

Prep Time 30 minutes  Chill Time 2 hours  Serves 12

1 package Ghirardelli white chocolate chips
A quarter of a pie pumpkin
1 stick unsalted butter
1/2 tablespoon cinnamon
1/2 tablespoon powdered ginger
1 teaspoon nutmeg

Pie Crust

Preheat oven to 450 degrees farenheit.

Cube a pie pumpkin. For tips on cutting a pumpkin, see the techniques section of the Cooking With Weston Recipe Book. Simmer in 1/2 stick of butter until soft. Puree pumpkin with the other half of the stick of butter and all of the spices in the Roma Sauce Maker.

Bake pie crust until fully cooked, about 12 minutes. For a recipe for homemade pie crust, visit the recipe book.
In a double boiler, melt white chocolate chips. Stir pumpkin puree into melting white chocolate. Once it is fully blended, pour into pie crust.

Chill in the refrigerator for two hours or until hardened.

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