Spiced Pumpkin Tart with Gingersnap Crust

Name: Spiced Pumpkin Tart with Gingersnap Crust
Cook time: 45 min
Yield: 8 servings
Ingredients: 240 g gingersnap cookies finely crushed; 85 g unsalted butter melted; 15 g granulated sugar; 1 g fine salt; 425 g pumpkin purée; 150 g light brown sugar packed; 3 count eggs large; 240 ml heavy cream; 10 ml vanilla extract; 4 g ground cinnamon; 2 g ground ginger; 1 g ground nutmeg; 0.5 g ground cloves; 180 ml heavy cream cold; 15 g powdered sugar; 2 ml vanilla extract

A pumpkin custard tart baked in a press-in gingersnap crust, then chilled until firm and topped with lightly sweetened whipped cream. The filling is smooth and sliceable, with cinnamon, ginger, nutmeg, and clove balanced by vanilla.

By Julienne

Spiced Pumpkin Tart with Gingersnap Crust

Cook time: 45 minutes

Servings: 8

Ingredients

240 g gingersnap cookies finely crushed
85 g unsalted butter melted
15 g granulated sugar
1 g fine salt
425 g pumpkin purée
150 g light brown sugar packed
3 count eggs large
240 ml heavy cream
10 ml vanilla extract
4 g ground cinnamon
2 g ground ginger
1 g ground nutmeg
0.5 g ground cloves
180 ml heavy cream cold
15 g powdered sugar
2 ml vanilla extract

Instructions

Heat the oven to 175 C. Place a 9-inch tart pan on a baking sheet. Oven is fully preheated and the pan is ready.
Combine the crushed gingersnap cookies, melted butter, granulated sugar, and fine salt. Press the mixture evenly into the tart pan, including up the sides. The crust looks compact and even with no loose crumbs.
Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly while you make the filling. The crust smells toasted and feels set at the edges.
Whisk the pumpkin purée, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves until smooth and fully combined. The filling is uniform with no streaks of egg or spice.
Pour the filling into the warm crust and smooth the top. The filling reaches the crust edge evenly.
Bake for 35 to 38 minutes, until the center is set around the edges but still has a slight wobble in the middle. The tart jiggles slightly in the center when nudged, but the edges are firm.
Cool the tart on a wire rack for 1 hour, then chill until cold and firm, at least 1 more hour. The tart is fully cool and slices cleanly after chilling.
Whip the cold heavy cream, powdered sugar, and vanilla extract to soft peaks. Spoon or pipe onto the chilled tart just before serving. The cream holds soft peaks and sits lightly on the tart.