Friday, April 15, 2011
Pumpkin pie tart and the best vanilla ice cream
I was so excited to try the next recipe on my list in the Modern Baker Challenge: pumpkin-pecan buttermilk tart...and I almost did. (Notice anything missing in the picture?)
This was such an easy recipe; I had a cup of pumpkin in the freezer, leftover from some pumpkin muffins this past fall, so I made 2/3 of the recipe. I mixed the defrosted pumpkin with eggs, sugar, salt, ground cinnamon, ground ginger, freshly grated nutmeg, and some buttermilk. I poured half of it into two mini tart pans and half into a mini-casserole dish.
And then I got into a conversation with my husband and distractedly put the three pans into the oven. It wasn't until ten minutes later, when we'd finished our conversation and I sat down to relax in the family room for a minute, that I realized that I completely forgot the pecan topping! Argh!!!
It's not that I'm not happy to make this recipe again...it's a very delicious pumpkin pie...but there are so many good recipes in this section and I already feel like we've been eating way too many desserts lately. So I may just say that this recipe was yummy, and I'm guessing it would have been even better with the pecans, and hopefully I'll get around to trying it the right way some day.
I made a recipe of David Lebovitz's best vanilla ice cream from The Perfect Scoop (similar recipe here), and oh-my-goodness, we've never tasted a better vanilla ice cream. It was truly amazing, and the perfect accompaniment to my almost-pumpkin pecan buttermilk tart.