Page 41 - Greet HWY 68 Loop 11.24

GOOD FOOD

remove label from can. Once there is a 6. Next, in a separate bowl, whip the shape into a flat disk. Press the dough
rolling boil, submerge the can into the heavy cream in a mixer fitted with a into a 10-inch tart pan, making sure
water and reduce heat to a low medium whisk attachment until stiff peaks the finished edges are flat. Chill in the
heat, cover, and boil the can for three form. Fold the whipped cream into the refrigerator until firm, about 30 minutes.
hours. You want the can to constantly pumpkin cream cheese mixture until 11. While the tart shell is chilling; preheat
be covered with water, so check fully combined and no white streaks oven to 350°F.
periodically, as you may need to add to are left. 12. Butter one side of a square piece of
the pot a few times. 7. Store in an airtight container overnight aluminum foil and fit inside the tart shell
3. Once the three hours has passed, in the refrigerator. butter side down. Fill with beans or pie
remove the can from the water with 8. To prepare the tart shell first melt the beads, and bake for 20 minutes. Remove
tongs and place into a bowl of ice water. butter in a saucepan over medium heat. foil and beans and prick the bottom of
Leave for one hour. Once the can is Once melted, reduce heat to medium the tart with a fork all over. Place back in
completely cooled off, it will be safe to low and continue cooking, stirring the oven for another 20 minutes or until
open. Do not open while hot!!!! occasionally as butter simmers. When lightly browned. Set aside to cool.
4. Scoop the Dulce de leche into a mixing the butter stops simmering, and there is 13. Once the tart shell is completely cool,
bowl, add the sea salt and bourbon, and a nutty smell, remove from heat and set add the Dulce de leche to the bottom of
mix well using a hand or electric mixer. butter aside to cool down completely. the tart crust, spreading evenly.
Place in an airtight container overnight 9. Once the butter has cooled to room 14. Next, layer the pumpkin cheesecake
in the refrigerator. temp, mix with sugar and vanilla in the filling on top of the Dulce de leche, in
5. Next, prepare the pumpkin bowl of an electric mixer, fitted with a however manner you would like, making
cheesecake filling by beating the cream paddle attachment until just combined. sure it is flush with the edge of the tart.
cheese in a mixer on medium speed, 10. In a medium bowl sift the flour and (I used a piping bag and layered mine in
until perfectly smooth. Scrape down the salt together then add to the butter and small rounds for some extra whimsy!)
sides of the bowl as needed and add in sugar. Mix on low until dough comes 15. Keep tart refrigerated until ready to
the pumpkin, sugar, maple syrup, vanilla together. If the dough seems too dry, serve. Garnish with whipped cream,
and pumpkin pie spice. Mix on medium add water, one teaspoon at a time. and enjoy!
speed until fully combined. Dump onto a flowered work surface and

PUMPKIN PUMPKIN CHEESECAKE FILLING Lauren is our Toro Park resident foodie. She loves to cook for her family

• 1-15 ounce can of pumpkin purée
CHEESECAKE • 2-8 ounce sticks of cream cheese, and friends, using only “good food” as her ingredients. She hopes you
room temperature
enjoy preparing her favorite recipes.
• 1 cup heavy whipping cream
TART • 1 cup powdered sugar, sifted
• 1/2 cup pure maple syrup
• 1 tsp vanilla paste
WITH SALTED • 2 tsp pumpkin pie spice Putting personal

SALTED BOURBON DULCE DE LECHE
BOURBON DULCE • 1-14oz can of La Lechera condensed milk back in finance.
• 1 tsp sea salt
• 3 tsp bourbon
DE LECHE TART SHELL Integris has been your trusted ally for over 25 years.

• 3/4 cup butter We are in your backyard! Let’s get to know each other.
• 1/2 cup sugar
Who can resist this spin on pumpkin and • 1/2 tsp vanilla extract
Dulce de leche for the holidays? Enjoy, • 1 3/4 all-purpose flour
enjoy, enjoy, and from my home to yours, 435 Washington Street Ste. A
Happy Thanksgiving! DIRECTIONS Monterey, CA 93940
1. Prepare the Dulce de leche and the pumpkin (831) 333-1717
BY LAUREN LOIACONO, TORO PARK cheesecake filling a day ahead.
2. Start by prepping the Dulce de leche by boiling
water in a medium pot. While water is heating, www.integriswealth.com

Allison Barrientos, CFP®, CPA Mike Leavy, CFA Kevin Mahoney, CFP®, CIMA

40 November 2024 Greet HWY 68 Loop 41