Pumpkin Tart with Gingersnap Crust 🎃🥧
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Description:
Indulge in the delightful flavors of fall with this irresistible Pumpkin Tart with Gingersnap Crust. With a creamy pumpkin filling nestled in a crunchy gingersnap crust, this dessert is sure to become a favorite at any gathering or holiday feast. The warm spices of cinnamon, nutmeg, and cloves perfectly complement the earthy sweetness of pumpkin, creating a harmonious blend of flavors that will tantalize your taste buds. Whether you’re hosting a dinner party or simply craving a cozy treat, this pumpkin tart is guaranteed to satisfy your autumn cravings.
Ingredients:
- 4 tablespoons unsalted butter, melted
- 1/2 cup gingersnap crumbs
- 1 teaspoon fresh ginger, grated
- 1 cup cream cheese, softened
- 1 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
Instructions:
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Preheat the oven: Begin by preheating your oven to 325 degrees Fahrenheit.
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Prepare the crust: In a bowl, combine the gingersnap crumbs with the melted butter. Toss together until the mixture holds together when pressed. If needed, add an additional tablespoon of melted butter to achieve the desired consistency.
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Press into tart pans: Pat the gingersnap mixture evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
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Bake the crust: Place the tartlet pans in the preheated oven and bake for about 7 minutes, or until the crust is set. Once baked, remove the pans from the oven and set aside to cool.
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Prepare the filling: While the crust is baking, prepare the filling. Begin by pressing the grated ginger against the mesh of a fine sieve into a small bowl, extracting all the juice. Discard the pulp and set the ginger juice aside.
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Mix the filling: In the bowl of an electric mixer, combine the cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt. Beat until creamy and well combined. Then, add the ginger juice and pumpkin puree to the mixture and beat again until smooth.
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Incorporate the eggs: Add the eggs, one at a time, mixing well after each addition. Be careful not to overbeat the mixture, as this can result in a dense texture.
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Fill the tart pans: Pour the pumpkin filling into the prepared tart pans, distributing it evenly among them.
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Bake the tarts: Return the filled tart pans to the oven and bake for 25 to 30 minutes, or until the center of the tarts is just firm to the touch.
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Cool and chill: Once baked, allow the tarts to cool to room temperature. Then, chill them in the refrigerator for up to 2 hours or overnight before serving. This allows the flavors to meld together and the filling to set perfectly.
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Serve and enjoy: When ready to serve, remove the chilled tarts from the refrigerator and garnish as desired. Slice into wedges and indulge in the delicious flavors of autumn with each bite!
Nutritional Information (Per Serving):
- Calories: 845.5
- Fat: 43.7g
- Saturated Fat: 22.9g
- Cholesterol: 145.8mg
- Sodium: 1006.9mg
- Carbohydrates: 103.2g
- Fiber: 2.6g
- Sugar: 36.2g
- Protein: 12.4g
Tips:
- For added convenience, you can use store-bought gingersnap crumbs instead of crushing the cookies yourself.
- Ensure that the cream cheese is softened before mixing to achieve a smooth and creamy filling.
- To enhance the flavor of the crust, you can add a pinch of ground ginger or cinnamon to the gingersnap mixture.
- For a festive touch, garnish each tart with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg before serving.
Indulge in the warm and comforting flavors of fall with this exquisite Pumpkin Tart with Gingersnap Crust. Perfect for any occasion, this dessert will delight your senses and leave you craving more with every bite!
