PUMPKIN CHEESE TARTS WITH GINGERSNAP CRUST
Steps:
- To make the crust: Preheat the oven to 300 degrees. In a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture clumps together. Add an additional tablespoon of butter if necessary. Pat the mixture into the base and slightly up the sides of eight 4 1/2inch tartlet pans. Bake for about 7 minutes, or until crisp.
- 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 over beat 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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[email protected]Overall, I thought these tarts were just okay. I wouldn't go out of my way to make them again.
JOSEPH Widler
[email protected]These tarts were a bit too time-consuming to make. I don't think I'll be making them again.
Manik Chowdhur kisu bolar vasha nai amar
[email protected]The crust on these tarts was a little soggy. I think I'll bake it for a few minutes longer next time.
Rashi Writes
[email protected]These tarts are a bit too sweet for my taste. I think I'll cut back on the sugar next time.
Imran Khan (muzafar shah)
[email protected]I'm not a fan of gingersnaps, but I still really enjoyed these tarts. The crust was delicious and the filling was smooth and creamy.
shazib khan886
[email protected]These tarts are so cute! I love the way they look.
Lupita Dominguez
[email protected]I'm definitely going to be making these tarts again for Thanksgiving.
Ann Lewis
[email protected]These tarts are the perfect fall dessert. They're festive and delicious.
Abigayle Miller
[email protected]I added a little bit of nutmeg to the filling and it really enhanced the flavor.
Safia Omari
[email protected]I made these tarts gluten-free by using a gluten-free gingersnap crust. They turned out great!
ubaid tariq
[email protected]These tarts are so easy to make. I love that you can use a pre-made gingersnap crust.
Maduri Wijeweera
[email protected]I'm not a huge fan of pumpkin pie, but I really enjoyed these tarts. The crust is amazing and the filling is just the right amount of sweetness.
Okechukwu Stanley
[email protected]The gingersnap crust adds a really nice touch to these tarts. It's a great way to use up leftover gingersnaps too.
Hlompho Mooretsi
[email protected]I made these tarts for a fall gathering and they were a huge success. Everyone loved them! The crust was the perfect balance of sweet and spicy, and the filling was rich and flavorful. I will definitely be making these again soon.
Ayan Tanvir
[email protected]These pumpkin cheese tarts were absolutely delicious! The crust was perfectly crispy and flaky, and the filling was smooth and creamy. I loved the combination of pumpkin, cheese, and gingersnap. These tarts were a hit with my family and friends, and