Pumpking Rasin Tart

By chris5863

Ingredients

• cup Whipping cream, whipped :
• 1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
• 1 8-ounce tub cream cheese
• 1/2 cup finely chopped pecans or walnut s
• 1/3 cup raisins
• 1 egg yolk
• 1 tablespoon honey
• 1 cup canned pumpkin
• 1 5-ounce can evaporated milk (213 cup)
• 1/3 cup sugar
• 1 egg white
• 1 egg
• 1-1/2 teaspoons pumpkin pie spice
• 2 tablespoons finely chopped pecans or walnuts

Details

Servings 10
Preparation time 190mins
Cooking time 220mins

Preparation

Step 1

1. Preheat oven to 450 degree F. Let piecrust come to room temperature according
to package directions.
2. Meanwhile, in a small mixing bowl stir together cream cheese, the 1/2 cup
chopped nuts, raisins, egg yolk, and honey; set aside. In a mixing bowl combine
pumpkin, evaporated milk, sugar, egg white, whole egg, and pumpkin pie spice.
3, Roll piecnust into a 13-inch circle . Ease piecrust into an 11-inch tart or 10-inch
quiche pan. Press edges of piecrust against edges of pan. Line the unpricked pastry
shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil.
Bake for 5 to 7 minutes more or until pastry is nearly done. Remove from the oven.
Reduce oven temperature to 375 degree F. Carefully spoon cream cheese mixture
into piecrust; spread evenly. Pour pumpkin mixture over cream cheese layer.
4. Place tart on preheated baking sheet; bake for 30 to 35 minutes or until a knife
inserted off-center comes out dean. Coolon a wire rack. Cover and chill for at least
2 hours or up to 2 days.
5. To serve, if using a tart pan with a removable bottom, remove outer rim of pan.
Carefully lift tart from pan bottom with a large spatula; slide onto a serving platter.
Spoon Whipped cream on top and sprinkle wilh the 2 tablespoons chopped nuts.
Makes 10 servings