Does anyone else practice their Thanksgiving pies ahead of time? I am having trouble deciding what sort of pie I want to bring to the table this year. So I am baking several in the weeks to come to test out which is the best! And to be sure it's perfect day of.
I have received so many requests for this tarte recipe and I am excited to share it!
I adopted this recipe from Food Network Star Jason Smith (I swear by anything he does) and I will link the original here.
I made a few slight changes, and I think it turned out really good! I wish I would have shot it better- not great photos, but great tips below!
Tips:
1. Working with a tart pan for the first time can be a scary experience: grease it really well.
2. Make sure it's a tart pan with the removable bottom! Like this one.
3. Let the 'pie' cool before removing it from the tart pan, and before slicing it! It will turn out so much better! and it's worth the wait :)
4. Go with the Vanilla Bean Paste as opposed to the extract. I know it's pricey, but I promise it makes a world of difference in your pie fillings! It's a dark, rich, paste consistency, with real vanilla bean seeds in it. I found it at Whole Foods, (after an exhausting search elsewhere). and I am not sure I will ever use extract again unless I have to. Also, a little jar of this will go a long way.
5. Use a Ziploc bag to press your graham cracker crust in the pan. It keeps it from sticking to your hands and forces it to pack tightly in the crevices. Also, easier clean-up :)
6. The mousse is optional. The good news is, it is SO easy (especially if you have a KitchenAid) but definitely not required for this recipe. It does pair well with the tart.
The recipe is below! This one is a Thanksgiving contender but I can't make any decisions without trying my other pies first.. so stay tuned. And let me know how this turns out for you!
Recipe:
Crust
3 Tbs sugar
2 sleeves graham crackers
6 Tbs butter
Filling
1/4 cup brown sugar
1 tsp vanilla bean paste
3 eggs
1/2 cup maple syrup
1 cup chopped pecans
Browned bacon for topping, 2 tsp reserved bacon grease for filling.
Bourbon Chocolate Mousse
3/4 cup heavy cream
3/4 cup confectioner's sugar
1/4 cup cocoa powder
3 Tbs bourbon
1 tsp vanilla bean paste
8 oz cream cheese
1. Preheat oven to 350 degrees. Grease your tart pan (with removable bottom)
2. Place your graham crackers into the food processor and pulse until crumbs. (or mash in a ziploc). Pour melted butter and mix until the mixture becomes a thick consistency. Press evenly and tightly into your greased tart pan.
3. In a large bowl, (hand mixer or standing mixer) beat eggs,brown sugar, and vanilla bean paste. Add the bacon grease and maple syrup, mix all to combine. Stir in pecans.
4. Combine the heavy cream, confectioner's sugar, cocoa powder, bourbon, vanilla bean paste, and cream cheese in a bowl- with fitted KitcheAaid attachment or hand mixer. Beat until stiff peaks form. Chill Mousse.
5. Pour syrup mixture into crusted tart pan and bake for 25 minutes. Top with mousse once cool.