Pumpkin Tart With Caramel Rum Raisin Sauce Recipe
Ingredients
| CRUST | ||
| Pie crust | 1 , refrigerated | |
| Sugar | 3/4 Cup (16 tbs) (FILLING) | |
| Ground cinnamon | 3/4 Teaspoon (FILLING) | |
| Ground ginger | 1/2 Teaspoon (FILLING) | |
| Ground cloves | 1/8 Teaspoon (FILLING) | |
| Milk | 1/2 Cup (16 tbs) (FILLING) | |
| Pumpkin | 1 Can (10oz) (FILLING) | |
| Eggs | 2 (FILLING) | |
| Brown sugar | 1 Cup (16 tbs) (SAUCE) | |
| Whipped cream | 1/4 Cup (16 tbs) (SAUCE) | |
| Dark rum | 1/4 Cup (16 tbs) (SAUCE) | |
| Dark corn syrup | 1/4 Cup (16 tbs) (SAUCE) | |
| Raisins | 1/2 Cup (16 tbs) (SAUCE) | |
Directions
GETTING READY
1. Preheat oven to 450°F and place the cookie sheet in the middle oven rack and the pie crust in a 10" tart pan with removable bottom
MAKING
2. In a blend together all the ingredients for the filling, pour it onto the crust and place it over the cookie sheet; bake for fifty minutes until the crust is golden brown
3. Allow to cool for an hour; meanwhile, in a medium saucepan, mix together all the ingredients for the sauce adn cook over medium flame
4. When it comes to a boil, turn the heat down, simmer for five minutes, stirring all the while
SERVING
5. Serve with the sauce
1. Preheat oven to 450°F and place the cookie sheet in the middle oven rack and the pie crust in a 10" tart pan with removable bottom
MAKING
2. In a blend together all the ingredients for the filling, pour it onto the crust and place it over the cookie sheet; bake for fifty minutes until the crust is golden brown
3. Allow to cool for an hour; meanwhile, in a medium saucepan, mix together all the ingredients for the sauce adn cook over medium flame
4. When it comes to a boil, turn the heat down, simmer for five minutes, stirring all the while
SERVING
5. Serve with the sauce
Chef
