The Importance of Freezing When Baking Desserts

When it comes to baking desserts, many people swear by the importance of using cold ingredients and freezing them before starting to bake. This technique can make all the difference in achieving the perfect texture and consistency in your final product.

In this article, we will explore the benefits of freezing when baking desserts and how to incorporate this technique into your own recipes. We'll take a closer look at the transcription provided, which outlines the steps involved in making a delicious pecan pumpkin tart using this method.

Using Cold Butter and Pecans

The first step in making our pecan pumpkin tart is to gather all of the necessary ingredients, including flour, sugar, salt, cold butter, and pecans. The cold butter is essential for creating a flaky crust, while the pecans add a delicious nutty flavor to the tart. In the transcription provided, it's mentioned that "about six tablespoons of our rock hard and cold butter put that right in Blitz it and this is going to be our dough basically that we're going to press into our little mini tarts." This highlights the importance of using cold ingredients from the start.

Adding the Right Amount of Water

Once the cold butter has been mixed with the flour, sugar, and salt, it's time to add a small amount of water. The transcription warns against overdoing it with the water, as this can lead to a crust that is too wet and difficult to work with. Instead, the goal is to achieve a dough that is just moist enough to hold together, but still crumbly and flaky.

Forming the Dough

With the ingredients mixed together, it's time to form the dough into small balls or shapes that will be pressed into individual mini tarts. The transcription provides a visual aid, mentioning "this is what you are going for here this right here," as the author describes forming the dough into small balls. These balls should then be placed in a greased mini muffin tin, ready to be refrigerated and allowed to chill before baking.

Blind Baking the Crust

Before filling the tart shells with the pumpkin mixture, it's essential to bake them for a short time to create a crispy crust. This process is known as blind baking, and it helps to prevent the crust from becoming soggy or greasy when filled with the wet ingredients. The transcription explains that "blind baking just so you know it's basically just getting our crust cooked for us and ready to go so it's crispy and crunchy."

Building the Pumpkin Mixture

With the crust baked and ready, it's time to build the pumpkin mixture. This involves mixing together a combination of eggs, sugar, corn syrup, and pumpkin puree. The transcription highlights the importance of measuring these ingredients accurately, as well as using cooking spray to ensure that they mix smoothly and evenly.

Adding Pecans to the Mixture

Finally, it's time to add some pecans to the mixture for extra flavor and texture. The transcription mentions that "this is where you just do what you like but don't go overboard because we still want it to be nice and liquidy." This emphasizes the importance of balance in the recipe, making sure that the flavors work together harmoniously.

Filling the Tarts with the Pumpkin Mixture

With the mixture ready, it's time to fill the individual mini tarts with the pumpkin filling. The transcription explains that "I'm going to go ahead and fill each of my 24 up and then put a little pecan half on top of each of them." This highlights the importance of presentation in baking, as well as attention to detail.

Baking the Tarts

Finally, it's time to pop the tarts into the oven and bake until they are golden brown. The transcription mentions that "they're looking good come on out babies I love this dessert because if you're going to have a big dinner you don't feel too guilty when you just pop a few in your mouth." This emphasizes the joy of baking and sharing delicious treats with others.

In conclusion, using cold ingredients and freezing them before starting to bake can make all the difference in achieving the perfect texture and consistency in your final product. By following these steps and tips outlined in this article, you'll be well on your way to creating a delicious pecan pumpkin tart that's sure to impress even the most discerning palates.

"WEBVTTKind: captionsLanguage: enstraight to the freezer for our dessert I'm sure you've heard it plenty of times before when baking cold is what you need freezing is even better it's going to make the crust or the cookie crunch light Airy crisp it's great so in the freezer I had all of my ingredients for the crust of our Tarts which is our flour sugar salt and then I've got my really cold butter get my blade down and then my lid now to this I'm just going to add the cold butter after I give it a nice run through don't forget the pecans are in here as well we're going to make a pecan pumpkin tart with the crust that has pecans in it flavors all over the place all right so about six tablespoons of our rock hard and cold butter put that right in Blitz it and this is going to be our dough basically that we're going to press into our little mini tarts all right now to that just about to tablespoons of water but watch it for texture what's most important it's not too wet okay I've overdone it before and then I just start adding in all the other ingredients okay that is perfect I'll show you what it looks like this is what you are going for here this right here so put that on a nice flowered surface and I'm going to make this into one big ball flower on the hands and I'm going to turn this big ball into 24 smaller balls and get them into our mini tarts ready for the fridge oh yeah it's got to cool down again I'm going to put my dough balls into a preg grease mini muffin tin all right flour everywhere but these are ready to go into the refrigerator to cool down again I put all that body heat on them and like I said cool is where it's at when you're baking I want to build the custard so first things first I want to go ahead and get my eggs ready to go I love this recipe it's a cross between a pumpkin pie and a pecan pie which I love pean pie and I love pumpkin pie too so all right so one full egg and one yolk to that I'm going to add a tablespoon of sugar go ahead make sure you measure this is baking and this is for your friends and family hopefully so take a little bit of time to measure away so that's 1 tspoon of our sugar and then a little trick I'll show you if you're using some dark corn syrup like I am right here or honey any other thick liquid and you're going to measure it just go ahead and spray the measuring cup with a little bit of cooking spray before you pour it in and everything will come out be sure you're measuring properly all right so we're going to put a half a cup of that in where's my half a cup that's going to go right in Now watch how easily it pours out look at that come on shortcut and then to this we're going to add a half of a cup of our pumpkin filling or our puree now you can almost eyeball this but I'll go ahead and scoop a little bit this is just going to be the moisture and the flavor let me tell you the hint of pumpkin in this is great so a couple of scoops of that and then just a little bit of vanilla want to go ahead and get my whisk out now we're not done here we want to add some pecans but really quick going to mix this around all right and I'm going to go ahead and chop a handful of bcans now this is where you just do what you like but don't go overboard because we still want it to be nice and liquidy me wipe off my knife okay and give these a nice little run all right pecans go right in and this is great because pecans are also in our crust that's in the oven right now blind baking for us and see our filling is done good to go now blind baking just so you know it's basically just getting our crust cooked for us and ready to go so it's crispy and crunchy and you know it's perfectly cooked for what we're about to do to it which is add the custard and they're looking good come on out babies I love this dessert because if you're going to have a big dinner you don't feel too guilty when you just pop a few in your mouth all right so I'm going to go ahead and fill each of my 24 up and then put a little pecan half on top of each of them and get them back in the oven going into my 350° oven for a Twist on the classic Mini pecan pumpkin piesstraight to the freezer for our dessert I'm sure you've heard it plenty of times before when baking cold is what you need freezing is even better it's going to make the crust or the cookie crunch light Airy crisp it's great so in the freezer I had all of my ingredients for the crust of our Tarts which is our flour sugar salt and then I've got my really cold butter get my blade down and then my lid now to this I'm just going to add the cold butter after I give it a nice run through don't forget the pecans are in here as well we're going to make a pecan pumpkin tart with the crust that has pecans in it flavors all over the place all right so about six tablespoons of our rock hard and cold butter put that right in Blitz it and this is going to be our dough basically that we're going to press into our little mini tarts all right now to that just about to tablespoons of water but watch it for texture what's most important it's not too wet okay I've overdone it before and then I just start adding in all the other ingredients okay that is perfect I'll show you what it looks like this is what you are going for here this right here so put that on a nice flowered surface and I'm going to make this into one big ball flower on the hands and I'm going to turn this big ball into 24 smaller balls and get them into our mini tarts ready for the fridge oh yeah it's got to cool down again I'm going to put my dough balls into a preg grease mini muffin tin all right flour everywhere but these are ready to go into the refrigerator to cool down again I put all that body heat on them and like I said cool is where it's at when you're baking I want to build the custard so first things first I want to go ahead and get my eggs ready to go I love this recipe it's a cross between a pumpkin pie and a pecan pie which I love pean pie and I love pumpkin pie too so all right so one full egg and one yolk to that I'm going to add a tablespoon of sugar go ahead make sure you measure this is baking and this is for your friends and family hopefully so take a little bit of time to measure away so that's 1 tspoon of our sugar and then a little trick I'll show you if you're using some dark corn syrup like I am right here or honey any other thick liquid and you're going to measure it just go ahead and spray the measuring cup with a little bit of cooking spray before you pour it in and everything will come out be sure you're measuring properly all right so we're going to put a half a cup of that in where's my half a cup that's going to go right in Now watch how easily it pours out look at that come on shortcut and then to this we're going to add a half of a cup of our pumpkin filling or our puree now you can almost eyeball this but I'll go ahead and scoop a little bit this is just going to be the moisture and the flavor let me tell you the hint of pumpkin in this is great so a couple of scoops of that and then just a little bit of vanilla want to go ahead and get my whisk out now we're not done here we want to add some pecans but really quick going to mix this around all right and I'm going to go ahead and chop a handful of bcans now this is where you just do what you like but don't go overboard because we still want it to be nice and liquidy me wipe off my knife okay and give these a nice little run all right pecans go right in and this is great because pecans are also in our crust that's in the oven right now blind baking for us and see our filling is done good to go now blind baking just so you know it's basically just getting our crust cooked for us and ready to go so it's crispy and crunchy and you know it's perfectly cooked for what we're about to do to it which is add the custard and they're looking good come on out babies I love this dessert because if you're going to have a big dinner you don't feel too guilty when you just pop a few in your mouth all right so I'm going to go ahead and fill each of my 24 up and then put a little pecan half on top of each of them and get them back in the oven going into my 350° oven for a Twist on the classic Mini pecan pumpkin pies\n"