Pumpkin Tartlets With Honey Molasses Ice Cream
Todd Gray, Equinox
This recipe makes one nine-inch tart or six four-inch tartlets.
For the tart shell:
1 1/4 cups flour, plus more as needed
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 pound butter, chilled and cubed
1/4 cup ice-cold water
Cooking spray, as needed
For the tart filling:
1 1/2 cups canned pumpkin purée
1/2 cup and 2 tablespoons sugar
2 tablespoons and 2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground clove
3/4 cup milk
1/2 cup evaporated milk
Place the flour, sugar, salt, and butter into a mixer fitted with a paddle attachment. Blend until the butter turns into pea-size balls. Add the water and mix until just blended. Turn the dough onto a lightly floured surface, knead it into a mass, and wrap in plastic. If making tartlets, divide it into six pieces and wrap each one. Refrigerate overnight. Spray the tart pan or tartlet rounds with cooking spray. On a lightly floured surface, roll out the crust and press the dough into each tart pan. Refrigerate at least one hour. Preheat the oven to 350 degrees.
In a bowl, mix all the ingredients for the filling until well-blended. Pour the filling into the tart crusts and bake until each crust is golden brown and the filling is puffed and slightly set—the smaller tartlets should take 30 minutes, a larger tart should take one hour. Let cool before serving. Serve with honey molasses ice cream.
For the honey-molasses ice cream
Yields one quart
1 quart milk
6 ounces sugar
2 ounces honey
1 ounce molasses
12 egg yolks
In a medium sauce pot, set the milk, sugar, honey, and molasses over medium heat. When the mixture reaches a boil, remove it from the stove. In a separate bowl, very slowly pour the hot mixture into egg yolks, whisking constantly and taking care not to curdle the yolks. Pass the mixture through a fine mesh strainer and refrigerate until completely cooled. Freeze in an ice cream machine according to its instructions.