Pastry Chef Youssef Aderdour's Pumpkin Tarte

Straight from Benoit's kitchen comes this recipe for a "delicately spiced" pumpkin pie--just in time for the holiday season.

Pastry Chef Youssef Aderdour's Pumpkin Tarte

Ingredients

For the pie dough:

4 ounces all-purpose flour, sifted

2 ¾ ounces cold butter, cut into cubes

¼ ounce sugar

Pinch of salt

1 egg yolk

¾ oz milk

For the pumpkin filling:

3 ½ ounces pumpkin purée

1 egg

1 egg yolk

1 ounce brown sugar

Pinch of salt

Punch of four-spice (mix of ground ginger, nutmeg, clove, and white pepper)

Pinch of ground cinnamon

1 ounce cream

1/3 ounce powdered milk

Making the dough:

• Fully combine the flour, butter, salt, and sugar until they develop a sandy texture, making sure not to overwork the dough.
• In a separate bowl, beat the egg yolk and milk. Form a well in the middle of the flour mixture and add liquid ingredients.
• Quickly combine wet and dry ingredients.
• Cover the dough in plastic wrap and refrigerate for at least 1.5 hours.
• Roll the dough out to 1/10 inch and fit it into a 8-inch tart ring with a removable bottom.
• Line the tart shell with parchment paper and fill with the pie weights (or dried beans).
• “Blind” bake at 325° F for at least 10 minutes, or until dough is set.
• Carefully remove the weights and parchment paper. Let the tart shell cool on a rack and set aside.

Preparing the filling:

• Beat the egg, egg yolk, and brown sugar.
• Add the salt, spices, powdered milk, and cream.
• Once fully combined, add the pumpkin purée.

Assembly:

• Fill the cooled tart shell with the pumpkin filling.
• Bake the tart in oven pre-heated at 325° F for 20 minutes.
• Rotate the tart 180° in the oven and continue to bake for another 20 minutes, or until set.
• Cool on a wire rack.
• Serves 6-8.