Pumpkin Spice Tart with Scorched Marshmallow Whip

Prepare the Crust:

• Fold the two pre-made pie crusts together to create a single dough. Lightly dust your work surface with flour and roll to fit your 12-inch tart pan.

• Grease the tart pan with softened butter or coconut oil for easy release.

• Press the dough into the pan, fitting it snugly along the edges.

  
  

Blind Bake the Crust:

• Preheat oven to 375°F (190°C).

• Line the crust with parchment paper and fill with dry beans or baking beads to prevent puffing or shrinking.

• Bake for 10–11 minutes, then remove from oven and set aside.

  
  

Prepare the Filling:

• In a medium bowl, combine pumpkin puree, pumpkin spice, condensed milk, cinnamon, sugar, eggs, and Mexican vanilla. Mix until smooth and fully incorporated.

  
  

Assemble & Bake:

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

• Bake at 375°F (190°C) for 30–40 minutes, or until the filling is set and a toothpick inserted comes out clean.

• Allow the tart to cool for about 30 minutes before serving.

  
  

Add the Marshmallow Whip (Wow Factor!):

• Just before serving, smooth marshmallow whip over the top of the tart.

• Using a kitchen torch (or brief broiler exposure), lightly caramelize the marshmallow for a golden, toasted finish.

• This quick torching adds a dramatic “wow” moment at the table and enhances the flavor, giving a warm, slightly crisp exterior that perfectly contrasts the creamy pumpkin filling. It’s the finishing touch that transforms this tart from delicious to unforgettable.

  
  

Serve & Enjoy:

• Slice and serve immediately to enjoy the contrast of the toasted marshmallow, spiced pumpkin, and buttery crust. Perfect for holiday celebrations, dinner parties, or any special occasion where you want to impress.