Dolce Recipe

Directions

1. 1

   Prepare the Crust

   In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Press the mixture into a tart pan and chill for 30 minutes.

2. 2

   Pre-bake the Crust

   Preheat the oven to 350°F (175°C). Prick the bottom of the chilled crust with a fork, line it with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for an additional 10 minutes until lightly golden.

3. 3

   Make the Filling

   In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, pumpkin spice, and vanilla extract until smooth.

4. 4

   Fill the Crust

   Pour the pumpkin filling into the pre-baked crust and smooth the top.

5. 5

   Bake the Tart

   Bake the tart at 350°F (175°C) for 40-45 minutes until the filling is set. Let it cool at room temperature.

6. 6

   Prepare Cranberry Coulis

   In a saucepan, combine 1 cup of fresh cranberries, 1/2 cup of sugar, and 1/2 cup of water. Cook over medium heat until the cranberries burst. Strain the mixture to remove solids and cool the coulis.

7. 7

   Toast the Marshmallows

   Using a kitchen torch, toast the marshmallows until they are golden brown and crispy. Alternatively, you can place them under a broiler for 1-2 minutes, watching closely.

8. 8

   Serve

   Slice the pumpkin tart and drizzle the cranberry coulis on the plate. Top with toasted marshmallows before serving.