It’s so much better than pumpkin pie.
Our million dollar pumpkin tart is rich and creamy with the perfect balance of flavors.
Each bite is filled with pumpkin, dulce de leche, and rich chocolate ganache.
Credit:Kelsey Hansen
Finish the millionaire pumpkin tart with a generous sprinkle of flaky sea salt.
Why Is it Called Million Dollar?
For some, it’s cream cheese or shredded cheese (like thisMillion Dollar Dip).
Credit:Kelsey Hansen
Here, dulce de leche is what sets thispumpkin tart recipeapart from the rest.
In a medium bowl stir together all-purpose flour, granulated sugar, and salt.
Using a pastry blender, cut in salted butter until pieces are pea size.
Credit:Kelsey Hansen
In a small bowl beat together egg yolks and 1 Tbsp.
Gradually stir egg yolk mixture into flour mixture just until moistened.
Gather pastry into a ball, kneading gently just until it holds together.
Credit:Kelsey Hansen
Chill pastry in pan 30 minutes.
Bake Crust
Preheat oven to 450F.
Prick bottom and sides of pastry with a fork.
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Bake until golden, 12 to 15 minutes.
Cool on a wire rack.
(If pastry puffs in the center, gently press down with a spoon.)
Credit:Kelsey Hansen
salt) until well combined.
(Mixture will be very thick; stir constantly to prevent scorching.)
Chill
Remove saucepan from heat.
Credit:Kelsey Hansen
Add dulce de leche to pumpkin mixture; whisk to combine.
Spoon into baked crust; cover surface with plastic wrap to prevent a skin forming.
Chill 1 hour
Finish with Ganache
For ganache, place chocolate in a small heatproof bowl.
In another small bowl microwave heavy cream just until boiling, 30 to 40 seconds.
Pour over chocolate (do not stir).
Let stand 2 minutes.
Remove plastic wrap from top of pumpkin filling.
Stir ganache mixture until smooth.
Working quickly, spread ganache over filling.
If you like, sprinkle with sea salt flakes.
Cover and chill 1 to 24 hours before serving.
2,000 calories a day is used for general nutrition advice.
