Ginger Pumpkin Tart

For the past several years, I've made a ginger pumpkin tart instead of a more traditional pumpkin pie for Thanksgiving.  Below is the recipe I use.  For the crust, I prefer the Triple Ginger Snaps from Trader Joes.  We generally top the slices with whipped cream.




Ingredients
  • 2 3⁄4 C ginger snap crumbs (I used 1 box)
  • 8 T unsalted butter melted
  • 1 can dulce de leche
  • 1 can pumpkin puree
  • 1 T flour
  • 2 T brown sugar
  • 3⁄4 t ground cinnamon
  • 1⁄2 t ground ginger
  • 1⁄2 t kosher salt
  • 3 eggs slightly beaten
  • 1⁄4 C heavy cream

Directions
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.
Heat dulce de leche just until it can be easily stirred (appx 45 seconds). Set aside.
Whisk together pumpkin, flour, brown sugar, cinnamon, ginger, and salt. Whisk in dulce de leche, eggs, and cream until well blended. Scrap into cooled crust.
Bake tart, rotating halfway through, until filling is set around edges and center barely jiggles, 30–35 minutes. Transfer to a wire rack and let cool in pan.

Comments

Post a Comment

Popular posts from this blog

Tart Cherry Almond Cake #CakeSliceBakers

Image
 The Tart Cherry Almond Cake starts with an easy almond-flavored cake batter that you then fold in tart cherries. Once it comes out of the oven and cools, it gets a soak in an almond simple syrup and then topped with a thick glaze and a sprinkle of slivered almonds.  The only problem I had with this recipe is that the cherries all sunk to the bottom. The recipe says you can use either fresh or frozen tart cherries. I had a couple of jars of tart cherries in my house, so I decided to use one of those. The note at the top suggests placing half the cherries on top of the batter if you're using frozen, which I did with my jarred cherries. But they all sunk anyway. With the cherries all clustered at the bottom, I had to work to get a proper taste of all the components. And while the iced cake was good, and the cake-encased cherries were good, the cherries with iced cake was perfection. If I were to make this cake again, I would cut the cherries into fourths, and I might even opt to coat
Read more

Chamomile Cake with Honey Creme Fraiche #cakeslicebakers

Image
For my May Cake Slice Bakers bake, I chose the Chamomile Cake with Honey Creme Fraiche.  I had my doubts about it when I chose it; it was chosen mostly for convenience and not out of excitement, but I was wrong.This cake was delicious!  The cake was light and flavorful. The icing was the perfect complement.  Everyone in my family enjoyed it. I used chamomile tea bags instead of dried chamomile as that's what I had on hand.  Creme Fraiche is not sold in our local store, and given the current pandemic conditions, I did not think I should go shopping about for it.  The internet had several suggestions, but one was familiar to me from other icings I've made and present in my refrigerator - plain, full fat Greek yogurt.  Add some honey, whip it up, and it was a great substitute. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake  by Benjamina Ebuehi. We each choose
Read more

Crumb Cake #CakeSliceBakers

Image
 My March bake for the Cake Slice Bakers was a crumb cake.  While I've eaten plenty of packaged crumb cakes, I had never made one myself.  I can't imagine why it took me this long.  This recipe is easy to follow and produced a cake that was flavorful and not oversweet. Definitely a cake we'll make again and again. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook , Instagram , and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in
Read more