I stumbled upon the recipe for this Pumpkin Tart when searching for dessert options for a client. The request was a dessert with pumpkin and wanting something fancier than the standard pie, and a bit more creative than the popular cheesecake, I found this one. Smack dab in the middle of one of my favourite recipe books. “Cooking in Season” from Williams and Sonoma.
I altered it just a tad. Nothing alarming only changing the 10 oz of ginger snaps to 5 oz of chocolate wafers and 5 oz of graham wafter cookies for the tart base. I love the excuse to add chocolate into anything and for this tart, it seemed to work nicely.
My only other alternation was the garnish. I sprinkled roasted pistachios and coco nibs on top for decoration and a little subtle crunch.
Serve this with some unsweetened freshly whipped cream. The creamy texture of the sweet tart mixed with the creamy texture of the smooth whipping cream topped with a little nutty crunch is perfect.
This dish has become one of my favourites to make and I am thrilled to have found it. I am sure you will enjoy it as much as I do.
Preheat your oven to 325 degrees F. Mix the chocolate wafer crumbs with the graham wafter crumbs and the melted butter and stir with a fork to combine. You want to make sure the crumbs are thoroughly coated with butter. Pour the crumbs into the tart pan and press evenly so you have a firm bottom and a 1/4″ deep tart edge. Bake in the oven for 10 minutes. Remove from oven and set aside to cool. Using a heavy bottomed pot, add the pumpkin puree and cook over medium high heat until is slightly caramelizes. Remove from the heat, add the sugar, salt, cinnamon, ginger, cloves, nutmeg. Mix well to combine. Add the eggs and evaporated milk and mix well until completely incorporated. Place the tart shell in the tart pan, onto a sheet pan. Fill the tart with the pumpkin filling and bake in the middle rack for 15 minutes. Reduce the heat to 300 and bake for 30 minutes more. Remove from oven and allow to cool. Sprinkle the pistachios and coco nibs on top. Take 1 cup of cold fresh whipping cream and using a stand mixer with a whisk attachment, beat on high for 5 -7 minutes until the cream has thickened and formed stiff peaks. To serve, cut the tart into 8 equal pieces. Place one piece on each plate. Add a dollop of whipping cream, a little sprinkle of the coco nibs and and pistachios. Enjoy. 🙂 Pumpkin Tart
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Ingredients
Instructions
For the Crust base:
For the Tart Filling:
Whipping Cream
