pumpkin tart with gingersnap crust
- Reviews 1
Ready In: 45 mins
Serves: 8
Ingredients
Crust
- 4 cups finely crushed gingersnaps
- 1⁄2 cup unsalted butter, melted
Filling
- 1 tablespoon grated fresh ginger
- 1 lb cream cheese, softened
- 1⁄2 cup packed light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1 pinch of grated nutmeg
- 1 pinch ground allspice
- 1 pinch ground cloves
- 1⁄4 teaspoon salt
- 3⁄4 cup pumpkin puree (fresh or canned)
- 2 large eggs
Directions
- Preheat the oven to 325 degrees.
- To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
- Add an additional tablespoon of melted butter if necessary.
- Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
- Bake about 7 minutes, or until set.
- Remove from oven.
- To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
- Set the ginger juice aside and discard the pulp.
- In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
- Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
- Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
- Pour the filling into the tart pans and return them to the oven.
- Bake for 25 to 30 minutes, or until the center is just firm to the touch.
- Cool to room temperature, then chill for up to 2 hours or overnight before serving.
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