1 cup all-purpose flour
2 tablespoons unsalted butter, melted
1 teaspoon salt
4 tablespoons unsalted butter or margarine, softened
1 egg yolk
1 tablespoon cold water
Filling:
3 eggs
1 tablespoon all-purpose flour
1 cup scalded milk, cooled to room temperature
4 tablespoons unsalted butter or margarine, softened
1 tablespoon brandy
1 cup whipped heavy cream
1 can of Pumpkin in Syrup
1/4 cup melted Gelato
1 cup all-purpose flour
2 tablespoons unsalted butter, melted
1 teaspoon salt
4 tablespoons unsalted butter or margarine, softened
1 egg yolk
1 tablespoon cold water
Filling:
3 eggs
1 tablespoon all-purpose flour
1 cup scalded milk, cooled to room temperature
4 tablespoons unsalted butter or margarine, softened
1 tablespoon brandy
1 cup whipped heavy cream
1 can of Pumpkin in Syrup
1/4 cup melted Gelato
Sift the flour with salt and cinnamon
Pour into a bowl
Add the butter, a little at a time, mixing well
Mix the egg yolk with cold water, then add to the previous mixture, stirring gently with a fork until the dough forms a ball
Preheat the oven
Roll out the dough on a floured surface
Grease a tart pan and fill it with the dough, piercing well with a fork
Cover the bottom of the tart with parchment paper, filled with rice or raw beans to prevent the crust from rising
Bake in a moderate oven for 15 minutes or until lightly browned
Remove the rice or beans
Prepare the filling: beat eggs with flour and salt
Heat over simmering water and whisk in scalded milk, beating constantly
Mix with a wooden spoon until the mixture thickens
Remove from heat and place in a bowl of cold water to stop cooking
Stir until cooled and thickened
Add brandy
If the mixture is too sticky, pass it through a sieve
Combine 4 tablespoons of whipped heavy cream
Spread half this creme on the bottom of the baked tart crust and let cool
Drain the canned pumpkin and place half over the creme
Top with the remaining gelato
Finish with the remaining whipped heavy cream, if desired.
