Double Ginger Pumpkin Tart

Recipe by Saguaro
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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position a rack in the center of the oven and heat the oven to 325°F
  • In a medium bowl, beat the cream cheese and brown sugar with a stand mixer or handheld mixer on medium speed until smooth and lump-free,about 3 minutes.
  • Add the pumpkin,cinnamon, ginger, and salt and continue beating until well blended, about 1 minute.
  • Add the egg yolk, egg, and vanilla and beat until just incorporated.
  • Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.
  • Use the spatula to scrape the filling into the crust and spread evenly.
  • Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25 to 30 minutes.
  • Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3 hours.
  • Garnish with whipped cream and crystallized ginger.
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