Makes: 8 individual or 1 9-inch tart

For the Crust:
1 ¼ cups flour
½ teaspoon sugar
½ teaspoon salt
½ teaspoon ground ginger
3 tablespoons whole milk
1 egg yolk
7 ounces unsalted butter, softened and cut into pieces

For the Filling:
15 ounces pure pumpkin
1 ¼ cup heavy cream
1/8 cup coconut milk
1 cinnamon stick
5 whole cloves
1-inch piece fresh ginger, grated
1 chai teabag
¾ cup maple sugar (or 1 tablespoon maple syrup plus 11 tablespoons sugar)
¼ teaspoon salt
3 eggs

Instructions:

For the crust: Mound the flour, sugar, salt, and ginger on the counter. Make a well and pour the milk and egg yolk in. Start to mix this up with your fingers. Start adding the butter and work it together until it forms a ball. Gather it into a ball and wrap it in plastic wrap. Chill for 4 hours or up to 2 days before rolling and baking.

Note that this dough is tricky to roll out since there's so much butter in it, but it is so tender and crispy that it's worth the extra effort.

Roll out dough between two sheets of wax paper until 1/8-inch thick. Transfer dough to pie dish. Crimp dough edge decoratively. Chill for 30 minutes before baking.

Preheat oven to 425˚F. Line crust with foil. Fill with pie weights or dried beans. Bake until sides are set, about 20 minutes. Remove foil and weights. Bake until golden brown. Place aluminum foil collar around edge of crust if it browns too quickly, about 15 minutes. Cool completely.

For the filling: Preheat oven to 325˚F. Heat the heavy cream, coconut milk, cinnamon stick, cloves, ginger, and chai teabag until it comes to a boil. Remove from the heat, and stir in the sugar and salt. Let this mixture steep for 5 minutes. In a separate bowl, whisk the eggs. Strain the cream mixture into a bowl. Slowly whisk in the eggs, tempering them so that the eggs don't curdle. Pour mixture into cooled crust. Bake until filling is set and knife inserted into center comes out clean, about 1 hour for a 9-inch tart and 30 minutes for individual tarts. Cool to room temperature.

Sugar High Fridays

This is my submission to Sugar High Fridays, a dessert-focused food-blogging event created by Jennifer from The Domestic Goddess. This month's event is hosted by Anita from Dessert First Girl and the theme is spice.

More to Explore:

• Index of Recipes
• Visual Recipe Index

For the Orange Shells

12 orange shells (I used clementines)

For the Cupcakes

3 egg whites (about 6 tablespoons)
¼ teaspoon cream of tartar (optional, but it will help stabilize the egg whites when beaten)
¾ cup flour
½ teaspoon baking powder
¼ teaspoon salt
3 egg yolks (about ¼ cup)
¾ cup sugar
2½ tablespoon cold water
1 teaspoon vanilla
1 teaspoon passion fruit, scooped (straining the seeds is optional)
1 teaspoon freshly squeezed orange juice

For the Frosting

1 cup sugar
½ cup water
4 large egg whites, at room temperature
2 teaspoons vanilla
2 teaspoons passion fruit, scooped (straining the seeds is optional)
2 teaspoons freshly squeezed orange juice

Instructions:

To prepare the orange shells: Slice off the top of the orange and use a grapefruit spoon to clean it out. Center a rack in the oven and preheat the oven to 250°F. Bake the shells for 1 hour, until they are dried out. Transfer the orange shells to a cooling rack and let cool to room temperature.

To get ready for the cupcakes: Center a rack in the oven and preheat the oven to 325°F.

To make the cupcakes: Sift together the flour, baking powder, and salt.

Working with a stand mixer, preferably fitted with a whisk attachment, whisk the egg whites and cream of tartar (if using) until soft peaks form.

In another bowl, working with a stand mixer fitted with the paddle attachment, beat egg yolks until thick and lemon colored. Gradually, beat in sugar.

In a small bowl, mix the water, vanilla, passion fruit, and orange.

Reduce the mixer speed to low and add the dry ingredients alternately with water and flavorings, adding the dry ingredients in 2 additions and the water mixture in 1 (begin and end with the dry ingredients). Scrape down the sides of the bowl as required and mix only until the ingredients are absorbed into the batter. The batter will be thick.

Using a rubber spatula, fold the egg whites into the cupcake batter in 3 additions.

Using a piping bag, fill the cupcake shells (or orange shells) ¾ full.

To bake the cupcakes: Bake for 25-30 minutes, until the cupcakes are golden on top and a thin knife inserted into the center comes out clean. Transfer the cupcakes to a cooling rack and let cool to room temperature. When cool, the cupcakes can be wrapped and kept at room temperature overnight.

To make the frosting: Combine the sugar and water in a small saucepan. Boil the mixture until it reaches 248˚F (120˚C) on a candy thermometer.

While the sugar is melting, working with a stand mixer, preferably fitted with a whisk attachment, whisk the egg whites until soft peaks form.

Reduce the mixer speed to medium. While beating the egg whites, carefully drizzle the hot syrup into the bowl, pouring it between the spinning beater(s) and the sides of the bowl. Increase the mixer’s speed to high and beat the egg whites until cool (but not too much or the mixture will separate). Frost the cupcakes and drizzle with reserved passion fruit.

Tasting Notes
These cupcakes have a delicate crumb, light and fruity taste, and are perfect for a shower or afternoon tea.

If you want to serve them in the orange shells, give your guests a spoon to eat it with because the orange shell gets hard and difficult to peel without using a pair of scissors. But, as they say "It is better to look good than to feel good."

Makes: 6 little jars or 1 8-inch pie


Pastry recipe is from Baking: From My Home to Yours (affiliate link) by Dorie Greenspan

Ingredients:

1½ cups flour
½ cup icing sugar
¼ teaspoon salt
1 stick plus 1 tablespoon butter
1 egg yolk
Drops of water

Filling:
1 cup brown sugar
3 tablespoons flour
2/3 cup (160 mL) evaporated skim milk
1/3 cup heavy cream
½ teaspoon vanilla
pinch of cinnamon
pinch of nutmeg
1 tablespoon Dulce de Leche
½ teaspoon maple syrup
For the pastry: Put all the ingredients on the counter. Blend with your fingers. Add drops of water until it comes together into a ball. Press a small ball into each jar. Chill in the refrigerator for half an hour. (Save some pastry dough for the top.)

Preheat the oven to 375˚F. Pre-bake the shells until they’re golden, about 8-10 minutes. Cool.

For the filling: In a small saucepan, combine the brown sugar, flour, evaporated skim milk, and heavy cream. Whisk constantly until thick. Boil for 2 minutes. Remove from heat and stir in vanilla, cinnamon, nutmeg. Dulce de Leche, and maple syrup. Let cool.

Preheat the oven to 375˚F. Pour the filling into the pre-baked shells. Top with a bit of pastry cut into a shape. Bake for 20-25 minutes.

Serve with ginger-flavored whipped cream or vanilla ice cream.

Tasting Notes
This is a rich, sweet dessert. Some like it with vanilla ice cream and some with whipped cream and some unadorned. It’s delicious in small doses, and especially fun to eat with a spoon from a jar!

Have a citrus-y sugar high on me!