Pumpkin Tart with Spider Web Topping

Before we talk Tart, I'd like to thank Kathia from Pink Little Cake for asking me to participate in her 28 Days of Sweet Halloween Ideas - I'm thrilled to be included among the ranks of some truly amazing and incredibly talented guest bloggers!!  Kathia has a wonderful blog full of amazing cake creations - I highly recommend you check it out!

This Pumpkin Tart is super simple to make - even for beginners.  The original recipe did not include the spider web design on top, but I thought it would be a nice touch for this celebration.  The web design is fun to do, so let your hair down and go for it!

Enjoy!!!

items used to make this recipe:

(affiliate links)

• tart pan with removable bottom https://amzn.to/3pkvRff

• 100% pure pumpkin, canned https://amzn.to/2Nvp2cF

• sweetened condensed milk https://amzn.to/2YgiNeW

• Hershey’s chocolate syrup https://amzn.to/2YjWzIV

• gingersnaps cookies https://amzn.to/3odc7c1

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Pumpkin Tart with Spider Web Topping

serves 8-10

Printable Recipe

Ingredients

Crust:

• 1 1/2 cups ginger snap cookie crumbs

• 4 tablespoons butter, melted

Filling:

• 15 ounces canned 100% pure pumpkin (or equal amount of fresh cooked, pureed pumpkin)

• 3/4 cup sweetened condensed milk

• 2 egg yolks

Topping:

• 1 cup sour cream

• 1/4 cup white granulated sugar

• chocolate syrup (like Hershey's)

Directions

1. Preheat oven to 350F, and have a 10-inch tart pan with removable bottom placed on a sheet pan or cookie sheet.

2. Combine the ginger snap cookie crumbs and melted butter together until the mixture resembles wet sand and press into a 10-inch tart pan with removable bottom.

3. Bake at 350F oven for 10 minutes; cool.

4. In a medium bowl, combine the filling ingredients together and pour into cooled crust, using an offset spatula to spread into an even layer.

5. Bake at 350F for 30 minutes; remove from oven and cool completely.

6. While the tart is cooling, whisk together the sour cream and sugar

To make the filling:  

Combine the filling ingredients together in a medium bowl; whisk to combine completely and pour into cooled crust.  Use an offset spatula to spread the filling into an even layer.  Bake at 350F for 30 minutes.  Remove from oven and cool for an hour.  Pour sour cream/sugar mixture on top of pumpkin layer; spread evenly.  Draw several concentric circles of chocolate syrup on top of the sour cream topping, ending with a dot of syrup in the center of the tart.  Make the spider web design by pulling a toothpick from the center dot of chocolate syrup out towards the crust; repeating until the web is complete. Chill until serving.  To serve, remove the sides of the tart pan and place tart on cake plate.  For professional looking slices, clean the knife between each cut.

Notes

• To make your own pumpkin puree, cut a small sugar pumpkin in half, scoop out the seeds, place cut side down on a sheet pan and roast in a 350F oven for about an hour, or until the flesh is buttery soft.  Cool, scoop out flesh and puree in a food mill or food processor. 

• Make the topping by whisking the sour cream and sugar together; set aside until needed.

Pork Tenderloin with Honey Mustard Pan Sauce

I love Pork Tenderloins, not only because they taste so darn good, but because they cook up very quickly. I can have two of them on the dinner table in less than an hour, which includes making this delectable Honey Mustard Pan Sauce.

I found the recipe on a great blog called Oui, Chef by Steve Dunn. Steve completed a 2-year professional hiatus during which time he indulged in his "long held passion for cooking by moving to France to study the culinary arts" and immersed himself in "all things French." He's a comical writer and a Foodie Dad who wants to teach his kids how to cook excellent food. His photography skills aren't bad either!

Okay, let's cook:

First let me ask you - do you cook with Shallots? They have the most amazing flavor that some describe as a cross between onions and garlic. I think they have a kind of smoky quality as well. Mmm, mmm, mmm. Buy some the next time you see them at the grocery store - they last for months!

The sauce is easy to make.  Simply saute the shallots and garlic together for a minute.

Then add the tomato paste and continue to saute until the paste starts to caramelize.

The last step is to add the remaining ingredients, stir to combine, bring to a boil, then lower the heat and simmer until the mixture reaches a nice sauce consistency.

It's really good.  I hope you'll give it a try.

Pork Tenderloin with Honey Mustard Pan Sauce

makes 6 servings

Printable Recipe

Ingredients

• 2 pork tenderloins, trimmed (1 to 1.25 pounds each)

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 2 tablespoons minced shallots

• 1 tablespoon tomato paste

• 2 tablespoons whole-grain mustard

• 2 tablespoons honey

• 2 1/2 tablespoons red wine vinegar

• 1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)

• 1/2 teaspoon Kosher salt

• 1 teaspoon ground black pepper

• 1 1/3 cups chicken broth

Directions

1. Preheat oven to 425F. 

2. Trim excess fat and silver skin from tenderloins; dry well and season well with Kosher salt and pepper.  Note: if the small ends of your tenderloin are thin, you may want to tie it like I show in this post. 

3. Heat a large oven-safe frying pan on high heat until very hot (really good quality cookware is a must).

4. Sear all sides of the tenderloins in olive oil until they have a nice brown crust all over (brown equals flavor!!).

5. Transfer the pan to the preheated oven and roast for about 15-20 minutes or until the internal temperature of the pork reaches 145F.

6. Remove the pan from the oven; place tenderloins on a cutting board, covered, to rest for 10 minutes while you make a sauce in the same pan.

To make the Honey Mustard Pan Sauce:

1. Return the pan to the stove top over medium heat, add the garlic and shallots and cook until the aroma dives you bonkers (about a minute). 

2. Add tomato paste, scraping up browned bits from the bottom of the pan. 

3. Saute until tomato paste starts to caramelize a bit - don't let it burn, just brown slightly. 

4. Add mustard, honey, vinegar, thyme, salt, pepper, and broth. 

5. Be sure to scape up all the flavor from the bottom of the pan. 

6. Bring to a boil, reduce to simmer, stirring occasionally until sauce thickens, about 10 minutes.

7. Slice pork diagonally into medallions; serve with generous amounts of sauce.

Note

• Steve's version called for only one tenderloin, but I found the recipe make enough sauce for two.

adapted from The CIA's Gourmet Meals in Minutes