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Imagine the rich and comforting flavors of a Pumpkin Spice Latte, now in a form you can slice and share! Introducing our Pumpkin Spice Latte Tart with Candied Pecans and Maple Cream. This tantalizing treat masterfully combines the beloved autumnal flavors of pumpkin, espresso, and warming spices, transforming them into an irresistible dessert that’s both elegant and inviting.
This tart is a splendid marriage of various textures and layers of flavor. Its base is a delicate and crisp tart crust, providing a subtle buttery note that complements the creamy filling. The filling, the heart of our dessert, features pure pumpkin puree, a good shot of robust espresso, and a sprinkle of those quintessential warming spices – cinnamon, nutmeg, and cloves – that evoke cozy memories of fall. This delightful medley of flavors creates an indulgently rich and smooth pumpkin filling that is sure to tantalize your palate.
But it doesn’t end there. The tart is topped with candied pecans, adding an irresistible crunch that contrasts beautifully with the creaminess of the pumpkin filling. These pecans aren’t just any pecans; they’re lightly coated with a golden caramel layer that brings a touch of sweetness and an added depth of flavor.
The pièce de résistance of this dessert, however, is the drizzle of maple cream. Prepared with pure maple syrup and heavy cream, it offers a luscious, velvety finish that perfectly rounds off the entire dessert. The maple cream doesn’t just sit atop the tart, it cascades down the sides, forming inviting pools that make the tart even more appealing.
This Pumpkin Spice Latte Tart with Candied Pecans and Maple Cream is no ordinary dessert. It’s a celebration of autumn’s bounty, a symphony of flavors that truly embodies the spirit of the season. Whether served as a finish to a festive meal or enjoyed as a special treat on a cool evening, it’s sure to leave you and your loved ones with an unforgettable culinary experience.
Join us on this seasonal gastronomic journey. Embrace the cozy vibes of fall, one slice at a time!
The Pumpkin Spice Latte Tart with Candied Pecans and Maple Cream is a versatile dessert that can fit into any part of your autumn or winter menu. Here are a few serving suggestions:
- Holiday Dessert: This tart makes a beautiful centerpiece at your Thanksgiving or Christmas table. Serve it after the main meal as a sweet, spicy, and slightly savory end to a festive feast.
- Coffee Pairing: Given its inspiration from the Pumpkin Spice Latte, it naturally pairs beautifully with coffee. Consider serving it with a fresh pot of coffee, an espresso, or your favorite latte. This could be an ideal ending for a dinner party, or as part of an afternoon gathering with friends.
- Alone as a Treat: This tart is decadent enough to stand alone as a special treat. Serve it on a cozy autumn or winter evening with a glass of dessert wine or a scoop of vanilla ice cream on the side for a bit of indulgence.
- Brunch Dish: While traditionally a dessert, this tart could also find a place in a holiday brunch spread. The sweet, spiced pumpkin filling could complement a menu of savory quiches, fresh fruit, and warm, toasted breads.
- Gift Giving: If you’re attending a party or visiting loved ones, consider bringing this tart as a gift. Its delicious flavors and elegant appearance make it a thoughtful and appreciated offering.
Remember, the tart is best enjoyed at room temperature. If stored in the fridge, let it come to room temperature before serving for the best flavor and texture. Enjoy!
For the Tart:
- 1 9-inch tart crust (store-bought or homemade)
- 2 cups of pumpkin puree
- 2 shots of espresso (approximately 2 ounces) or 2 teaspoons instant espresso powder
- 2 teaspoons of a blend of warming spices (1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
- 1 cup granulated sugar
- 3 large eggs
For the Candied Pecans:
- 1 cup of pecan halves
- 1/4 cup of maple syrup
- 2 tablespoons of brown sugar
For the Maple Cream:
- 1 cup of heavy cream
- 1/4 cup of pure maple syrup
Preparation of the Tart Crust:
- If using a pre-made tart crust, preheat the oven to the temperature recommended on the packaging. Bake according to the instructions, and allow it to cool before filling. If you're making your own tart crust, follow the recipe instructions, then allow the baked crust to cool.
Preparation of the Pumpkin-Espresso Filling:
- In a large bowl, whisk together the pumpkin puree and espresso until well combined.
- In a separate bowl, mix together the warming spices and granulated sugar. Add this sugar-spice mixture to the pumpkin and espresso, whisking well to combine.
- Beat the eggs in a separate bowl before adding them to the pumpkin mixture. Stir until the eggs are fully incorporated, ensuring a smooth, even texture.
- Pour the pumpkin-espresso filling into the prepared (and cooled) tart crust. Spread the filling evenly with a spatula, making sure it fills the corners and smooths out along the top.
Baking the Tart:
- Preheat your oven to 350°F (175°C). Position a rack in the middle of the oven.
- Place the tart on a baking sheet (this makes it easier to move in and out of the oven and catches any potential spills).
- Bake the tart for approximately 40-45 minutes. The filling should be set and slightly puffed up, and the crust should be a golden brown color.
- Remove the tart from the oven and let it cool completely on a wire rack. The filling will deflate slightly as it cools.
Preparation of Candied Pecans:
- While the tart is baking, start preparing the candied pecans. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the maple syrup and brown sugar until well combined.
- Add the pecans to the syrup mixture, stirring until all pecans are well coated.
- Spread the pecans out on the prepared baking sheet in a single layer.
- Bake for 15-20 minutes, stirring halfway through, until the pecans are toasted and the coating is caramelized.
- Allow the candied pecans to cool completely. They will become crunchier as they cool.
Preparation of Maple Cream:
- In a medium bowl, whip the heavy cream until it starts to thicken.
- Slowly add in the maple syrup while continuing to whip the cream. Keep whipping until it holds soft peaks. Be careful not to over-whip, or you'll end up with butter!
Assembly and Decoration:
- Once the tart and candied pecans have cooled completely, you can begin assembly. Start by arranging the candied pecans on top of the tart. You can do this in a pattern or simply scatter them across the top for a more rustic look.
- Drizzle the whipped maple cream over the tart and pecans. You can use a spoon to drizzle it over, or you can use a piping bag fitted with a small tip for more precision.
- If desired, dust the tart lightly with some cinnamon or nutmeg for a festive touch and additional flavor.
If you prefer a less sweet tart, you can adjust the amount of sugar in the filling, or the amount of maple syrup in the cream and pecan topping.