Garam Masala Pumpkin Tart Recipe

Name: Garam Masala Pumpkin Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups/175 grams all-purpose flour, more for dusting; 1 teaspoon/5 grams kosher salt; Grated zest of 3 lemons; 8 tablespoons/114 grams/1 stick unsalted butter, in 1/2-inch pieces; 4 large eggs; 1 cup/200 grams, packed, light brown sugar; 2 teaspoons/6 grams garam masala; 1 15-ounce/425-gram can plain pumpkin puree; 1 cup/240 milliliters half-and-half; 2 tablespoons/30 milliliters pure maple syrup; Juice of 1 lemon; 1-inch piece/15 grams fresh ginger, peeled and minced; 1 teaspoon/5 milliliters vanilla extract; Whipped cream or tart vanilla frozen yogurt for serving (optional)

Servings: persons

1 1/4 cups/175 grams all-purpose flour, more for dusting
1 teaspoon/5 grams kosher salt
Grated zest of 3 lemons
8 tablespoons/114 grams/1 stick unsalted butter, in 1/2-inch pieces
4 large eggs
1 cup/200 grams, packed, light brown sugar
2 teaspoons/6 grams garam masala
1 15-ounce/425-gram can plain pumpkin puree
1 cup/240 milliliters half-and-half
2 tablespoons/30 milliliters pure maple syrup
Juice of 1 lemon
1-inch piece/15 grams fresh ginger, peeled and minced
1 teaspoon/5 milliliters vanilla extract
Whipped cream or tart vanilla frozen yogurt for serving (optional)

1
Place flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend.
2
Add butter and pulse until mixture resembles coarse meal.
3
Add 2 tablespoons water.
4
Pulse until mixture comes together.
5
If necessary, add a little more water.
6
Turn dough onto a lightly floured surface and form into a smooth disk.
7
Wrap in plastic and refrigerate 1 hour.
8
Roll dough out on a lightly floured surface to 12 1/2 inches in diameter.
9
Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan.
10
Trim excess dough.
11
Refrigerate 30 minutes.
12
Heat oven to 375 degrees.
13
Line pastry with foil, then fill with pastry weights or dry beans.
14
Bake 8 minutes.
15
Remove foil and weights and bake 4 to 6 minutes longer.
16
Remove from oven and set aside on a cooling rack.
17
Reduce oven temperature to 350 degrees.
18
Beat eggs in a large bowl.
19
Add remaining ingredients, including the rest of the lemon zest and the salt.
20
Whisk until thoroughly blended.
21
Place pastry-lined tart pan on a baking sheet.
22
Pour in filling.
23
Bake 40 to 50 minutes until almost set it will jiggle just a little in the center.
24
Allow to cool at least 30 minutes before removing the outside of the pan.
25
Serve at room temperature, with whipped cream or frozen yogurt if desired.

2008

kcal

Calories

173

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups/175 grams all-purpose flour, more for dusting, 1 teaspoon/5 grams kosher salt, Grated zest of 3 lemons, 8 tablespoons/114 grams/1 stick unsalted butter, in 1/2-inch pieces, and more.

Yes, Garam Masala Pumpkin Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Garam Masala Pumpkin Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions