Avancerad
Chai Pumpapaj med Maplevispad Grädde
Sötad med mestadels lönnsirap, som passar så bra med pumpa. Jag tillsatte sedan en hemmagjord chai-kryddblandning, gott om vaniljextrakt och en aning grädd för att pajskalet skulle förbli silkeslent. fortfarande ganska traditionell, men det är den där chai-kryddan
⏱️105 min
🍽️8 portioner
3.0(488)
👩🍳 Gör så här
⏱️ Äggklocka
- 1Preheat the oven to 375 degrees F. Grease an 8-inch pie plate with butter.
- 2Fit the pie crust into the prepared pie plate. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 30 to 35 minutes. Remove pie weights and continue to bake until the crust is golden, about 10 minutes. Remove from oven. Reduce the oven temp 325.
- 3To make the pumpkin filling, mix together the pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined. Pour the mixture into the baked crust.
- 4Transfer the pie to the oven and bake for 50-55 minutes or until the center no longer jiggles. Remove from the oven and let cool, and then place in the fridge to cool completely.
- 5Using an electric mixer, whip the cream until soft peaks form. Add the maple syrup and vanilla bean. Whip once more until combined and fluffy.
- 6When ready to serve, top the tart with the maple cream and sprinkle with chai sugar, if desired. Slice and serve!.