Pumpkin Mascarpone Tart with Candied Kumquats and Sauternes Cream

25 October 2010

Serves 8




For the crust:

1 1/2 cups graham cracker crumbs

2 tablespoons sugar

1/4 teaspoon kosher salt

4 tablespoons unsalted butter, melted



1. Preheat the oven to 350°C. Position a rack in the center of the oven. Spray a 9” removable-bottom tart pan with cooking spray.

2. In a medium bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Mix together well moistening the crumbs evenly. Press the mixture into the bottom and up the sides of the tart pan.

3. Place on a baking sheet and bake for 12-14 minutes, or until the crust is golden brown and fragrant. Remove to a cooling rack. Lower the oven temperature to 325°C.

For the filling:

3/4 cup pumpkin puree

1/3 cup honey

Pinch of kosher salt

1/8 teaspoon ground allspice

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/2 teaspoon lemon juice

1/2 teaspoon vanilla extract

8 ounces mascarpone cheese, room temperature

1/3 cup heavy whipping cream

2 large eggs, separated



1. In a small bowl, whisk together the pumpkin puree, honey, salt, allspice, ginger, cardamom, lemon juice and vanilla extract.

2. In a medium bowl, whisk together the mascarpone and cream until smooth. Be careful not to over mix. Whisk in the egg yolks, followed by the pumpkin mixture, until smooth and thoroughly combined.

Whip the egg whites in a standing mixer fitted with the whip attachment or with a hand mixer until they form creamy, firm peaks. Fold them into the pumpkin mixture, just until combined. Pour the batter into the prepared tart pan.

3. Bake for 40 – 45 minutes or until the tart is puffed and just set in the center.

Cool to room temperature on a rack, then refrigerate for at least 6 hours or overnight before serving.

For the candied kumquats:

1/4 pound kumquats (approximately 3/4 cup)

1 cup sugar



1. Trim the ends off the kumquats, then cut them crosswise into 1/8”slices. Using the tip of a small knife, remove the seeds and discard. Combine the sugar with 2 cups of water in a small saucepan.

2. Bring to a boil over medium high heat, stirring to dissolve the sugar. Add the kumquat slices.

3. Bring the mixture back to a boil, then turn down to a simmer and cook for 20-25 minutes, or until the slices are translucent and tender. Cool them in the syrup.

For the sauternes cream:

1 cup heavy whipping cream

2 tablespoons sauternes

Pinch of kosher salt

1 teaspoon sugar


1. Combine the cream, sauternes, salt and sugar in the bowl of a standing mixer fitted with the whip attachment. (Or combine in a small bowl and use a hand mixer.)

2. Whip together until the cream forms soft peaks. Refrigerate until ready to use.


To serve:

Serve each slice of tart with a dollop of the whipped cream, topped with slices of the candied kumquat and a little drizzle of the kumquat syrup.

Created by Sarah Scott, Chef/Culinary Consultant