Pumpkin Tart With Pecan Topping

• Pumpkin Filling
• 10 oz/283 g pumpkin puree
• 3.5 oz/100g granulated sugar
• 2 oz/56g ground jaggery ( an african cane sugar)
• 2.6 liq oz/80 ml milk
• 6 liq oz/180 ml heavy cream
• 3.5 oz/100g large eggs
• 1oz/30ml bourbon
• 1 tsp/2g cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp/.5g allspice
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• Topping
• 2 oz/60g chopped toasted pecans
• 4 oz/120g jaggery
• 1 oz/30g unsalted butter,melted.

1. Preheat oven to 350F
2. Line a 9" tart pan w/ pate sucree.
3. Combine all ingredients and mix until smooth
4. Fill tart shell and bake until the filling is just set, about 45 minutes.
5. Remove from oven and cool.
6. Preheat broiler.
7. Combine pecans ,jaggery and butter.
8. Sprinkle over tart
9. Cover edge of tart with foil.
10. Broil at 4" below heat until topping is caramelized and bubbling, about 1 minute.
11. Let cool.
12. serve with bourbon whipped cream or ice cream

filling, pumpkin puree, sugar, ground jaggery, milk, heavy cream, eggs, bourbon, cinnamon, ground ginger, allspice, nutmeg, ground cloves, topping, pecans, jaggery, unsalted butter

Taken from www.epicurious.com/recipes/member/views/pumpkin-tart-with-pecan-topping-51963221 (may not work)