This Thanksgiving, Sargasso offers the opportunity for friends and family to come together and enjoy a gourmet feast without any of the days-long prep or clean-up. Join us for our festive Thanksgiving Day Buffet from 11 am - 2:30 p.m.
We have limited seats available for this event and it sells out quickly. We cannot guarantee walk-in seats will be available. Please make your reservations today by calling 304.554.0100
For those home-cooks out there looking for a new twist on the classic pumpkin pie, and a bit of a culinary challenge, Chef Metzler has shared his to-die-for Pumpkin Tart recipe with Creme Chantilly and Cranberry Coulis. Aprons Ready! Enjoy!
The base of the pie consists of a simple “pâte sucree”, a sweet shortcrust. For that you will need:
170g of all purpose flour
110g cold butter
50g granulated sugar
1 egg yolk
A bit of ice water
Pinch of salt
First, cut the butter in small cubes and mix it by hand with the flour, salt and sugar, careful as to not over-work it. When it becomes sort of granular in texture, add the yolk and mix again, then gently incorporate the ice water, drop by drop. It doesn’t take much water, so be careful to avoid adding too much.
Cover the dough and place it in the refrigerator for about 15 minutes.
Heat oven to 375 degrees Fahrenheit. Roll out the dough and place it in a buttered 9-inch pie pan, and cut off any excess dough around the edges. Cut a piece of parchment paper to the size of the pie and lay it on top. Fill with pie weights, or dried beans. (If you are using beans, do not use those beans for cooking anymore. Toss them afterwards or designate them as future pie weights! 😊 )
Put the shell in the oven and bake for around 20 minutes, careful to not burn the edges. Take out the beans and parchment paper (This will be very hot, so use mittens), prick the bottom of the tart shell with a fork and return to the oven for a few minutes until it has slightly browned.
For the filling, you will need
100g brown sugar
400g pumpkin puree
70ml heavy cream
70g sour cream
Spices (any combination of your favorite “pumpkin spices” such as ginger, cinnamon, nutmeg, allspice, cloves,…I prefer to go lightly on those)
In a mixer, whisk the eggs with the brown sugar until creamy, then add the pumpkin, cream, and sour cream and the spices. Pour onto the tart shell and bake at 325 degree Fahrenheit for about 30 minutes or until a toothpick comes out clean.
Set on a wire rack to cool.
For the Maple Chantilly:
1 cup heavy cream
1/8 cup of your favorite maple syrup
½ vanilla bean’s worth of vanilla seeds
Whip the cream with the vanilla seeds until peaks form, add the maple syrup.
For the cranberry coulis:
1 cup cranberries
1/2 cup sugar
¼ cup water
Cook all 3 ingredients in a sauce pan until you hear the cranberries pop, it should take about 10 minutes.
Puree it in a blender and let it cool down.
Cut the chilled Tart in slices and serve with the Maple Chantilly. Garnish it with the coulis, and optionally drizzle some more maple syrup on top and add some toasted pumpkin seeds.
Chef Thomas Metzler
For those of you who made it half way through reading Chef's dough recipe before throwing in the towel, we can so relate! You can still enjoy this delicious treat available exclusively at the Thanksgiving Buffet.
Call 304.554.0100 for reservations.