Best 4 Pumpkin Bavarian Cream Tart Recipes

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Pumpkin Bavarian cream tart is a delicious and elegant dessert that is perfect for any occasion. The combination of creamy pumpkin filling, light and airy whipped cream, and flaky pastry crust is sure to please everyone. This recipe is easy to follow and can be made in advance, making it a great option for busy people. With its beautiful presentation and irresistible flavor, pumpkin Bavarian cream tart is sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN BAVARIAN CREME



Pumpkin Bavarian Creme image

This unique pumpkin bavarian creme can be a delicious dessert on its own or as an addition to pumpkin sponge cake.

Provided by Chef Laura Frankel

Categories     Brunch, Desserts

Time 25m

Yield 6

Number Of Ingredients 13

2 tablespoons bourbon
1 tablespoon gelatin
1/4 cup coconut milk
1 cup sugar
1 cup pumpkin puree
4 egg yolks
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 tablespoon nutmeg
5 egg whites
1/4 cup water
1/2 cup sugar

Steps:

  • 1. Place the bourbon in a small bowl or cup and sprinkle with gelatin. Allow the gelatin to bloom. 2. Heat the sugar, coconut milk and pumpkin puree over medium heat. 3. Whisk the egg yolks and cornstarch together. Temper* the pumpkin mixture into the egg yolks and return to the heat. Stir continuously over medium heat until the mixture is very thick. Add the gelatin, vanilla and spices and cool completely. 4. In a stand mixer fitted with a whisk, whip the whites until they are at medium peaks. 5. Cook the water and remaining sugar until a temperature of 250 degrees is reached. 6. Whip the whites until they are a stiff peak and turn down the mixer. Pour the hot sugar syrup into the whites. Turn the mixer to high and whip until the meringue has cooled. 7. Fold the meringue into the chilled pumpkin mixture. Serve over Pumpkin Sponge Cake *Temper the eggs by slowly bring up the temperature of the eggs by gently adding the hot liquid to the eggs. This will prevent them from scrambling! If you DUMP all the hot liquid in at once, you will have scrambled, curdled eggs

Nutrition Facts :

PUMPKIN BAVARIAN CREAM TART



Pumpkin Bavarian Cream Tart image

This is my Aunt's recipe for a delicious light pumpkin tart, perfect for Thanksgiving!

Provided by RMcKee

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h40m

Yield 10

Number Of Ingredients 17

1 (15 ounce) can pumpkin puree
1 cup light cream
¼ cup milk
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup white sugar
¼ cup cold water
1 (.25 ounce) package unflavored gelatin
4 egg yolks
½ cup white sugar
1 teaspoon vanilla extract
3 tablespoons Scotch whiskey
1 cup heavy cream
1 (9 inch) baked pastry shell

Steps:

  • Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
  • Pour the cold water into a small bowl and sprinkle gelatin over to soften.
  • Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
  • Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
  • Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 28.5 g, Cholesterol 115 mg, Fat 17.1 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 7.9 g, Sodium 274.9 mg, Sugar 16.9 g

PUMPKIN BAVARIAN CREAM TART



Pumpkin Bavarian Cream Tart image

This is my Aunt's recipe for a delicious light pumpkin tart, perfect for Thanksgiving!

Provided by RMcKee

Categories     Pumpkin Pie

Time 3h40m

Yield 10

Number Of Ingredients 17

1 (15 ounce) can pumpkin puree
1 cup light cream
¼ cup milk
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup white sugar
¼ cup cold water
1 (.25 ounce) package unflavored gelatin
4 egg yolks
½ cup white sugar
1 teaspoon vanilla extract
3 tablespoons Scotch whiskey
1 cup heavy cream
1 (9 inch) baked pastry shell

Steps:

  • Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
  • Pour the cold water into a small bowl and sprinkle gelatin over to soften.
  • Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
  • Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
  • Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 28.5 g, Cholesterol 115 mg, Fat 17.1 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 7.9 g, Sodium 274.9 mg, Sugar 16.9 g

PUMPKIN CREAM TARTS



Pumpkin Cream Tarts image

Number Of Ingredients 10

1 (3 1/2-ounce) box cook & serve non-instant vanilla pudding & pie filling (4-serving size)
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice *
1 cup milk
1 egg yolk, slightly beaten
3/4 cup canned pumpkin
1/4 teaspoon vanilla extract
1 package Keebler® Ready Crust® graham cracker pie crust tarts
1 cup non-dairy frozen whipped topping, thawed
2 tablespoons chopped nuts

Steps:

  • 1. In medium saucepan combine pudding mix, sugar and spice. Stir in milk. Cook and stir over medium heat until mixture boils. Stir about half of hot mixture into egg yolk. Return all to saucepan. Stir in pumpkin. Return to boil. Gently boil for 2 minutes.2. Stir in vanilla. Cool for 5 minutes. Spoon into crusts. Cover surfaces of tarts with plastic wrap. Refrigerate at least 2 hours or until chilled.3. Spoon dollop of whipped topping on each tart. Sprinkle with nuts. Store in refrigerator.*NOTE: May substitute 1/4 teaspoon cinnamon, 1/8 teaspoon ginger and 1/8 teaspoon cloves in place of pumpkin pie spice.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the right pumpkin: For the best flavor, use a sugar pumpkin or a pie pumpkin. These pumpkins have a sweeter, denser flesh than other varieties.
  • Roast the pumpkin before using it: Roasting the pumpkin brings out its natural sweetness and flavor. You can roast the pumpkin in the oven or in a slow cooker.
  • Use a food processor or blender to puree the pumpkin: This will give you a smooth, consistent puree that will be easy to work with.
  • Don't overcook the custard: The custard should be cooked until it is just set. Overcooking will make the custard rubbery.
  • Chill the tart before serving: This will help the custard to firm up and the flavors to meld together.
  • Serve the tart with whipped cream or ice cream: This will add a delicious finishing touch to the tart.

Conclusion:

Pumpkin Bavarian cream tart is a delicious and elegant dessert that is perfect for any occasion. With its creamy, pumpkin-flavored custard filling and flaky crust, this tart is sure to be a hit with everyone who tries it. If you're looking for a special dessert to make for your next party or gathering, I highly recommend giving this pumpkin Bavarian cream tart a try.

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