GINGER PUMPKIN TART
Provided by Claire Robinson
Categories dessert
Time 1h55m
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
- Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
- In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
- NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.
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AWUDU ISSAH
[email protected]This tart is delicious! I love the combination of pumpkin and ginger.
Nolan
[email protected]This tart is so easy to make, and it's always a crowd-pleaser.
Joanne Emerick
[email protected]I followed the recipe exactly and the tart turned out perfectly. It's the perfect balance of sweet and savory.
Emmanuel Igwe
[email protected]This tart was a hit at my Thanksgiving dinner. Everyone loved the unique flavor and the beautiful presentation.
MayceighLux Starling
[email protected]I'm not usually a fan of pumpkin desserts, but this tart changed my mind. It's not too sweet, and the ginger gives it a nice kick. I'll definitely be making this again!
Md Masuk Miha
[email protected]This is my new favorite fall dessert! The tart is so easy to make, and it always comes out perfectly. I love the rich, creamy filling and the crisp, flaky crust.
Nice work
[email protected]This ginger pumpkin tart was a delightful surprise! The combination of flavors was絶妙, and the texture was velvety smooth. I especially appreciated the fact that the recipe used fresh ginger, which gave the tart a lovely zing.