Pumpkin is available in abundance during the fall season and it features prominently in Thanksgiving menus. Pumpkins can be used for savory as well as sweet dishes. This pumpkin tart makes a perfect dessert. The recipe makes one mini tart.
The crust on the tart is made with ginger snaps. It is just as delicious as the filling and complements the pumpkin perfectly. I baked ginger snaps for this recipe. But before I knew it they were all gone. Luckily my daughter had put two ginger snaps in a little box to take to school as a snack and had forgotten about them. I used those two for the crust. I had to supplement them with two digestive biscuits. Digestive biscuits are mildly flavored and did not affect the taste. Ginger snap recipe will be a future post.
You can increase the recipe four times to make a regular sized tart. I used applesauce in place of an egg in this recipe. The applesauce sufficed as this is a one serving portion. If you want to bake a tart in a regular tart dish then you will have to use two egg in place of the applesauce.
You will need (for one mini tart)
For the crust
5 ginger snaps (or 2 ginger snaps and 2 digestive biscuits)
2 tbsp. butter, melted
For the filling
3 tbsp. pumpkin puree
2 tbsp. condensed milk
1 tbsp. applesauce
1 pinch cinnamon powder
1 pinch clove powder
a pinch of salt
To make the crust preheat the oven to 375 F. Place your tart dish on a baking sheet.
Crumble the cookies on a flat surface. Pound with a pestle or roll over with a rolling pin to crush the cookies to a near powder. Do not crush them too fine. Mix in the melted butter. Transfer to the tart dish and push down to form an even layer along the bottom and sides. Bake for 5-8 minutes. Remove from the oven and allow it to cool completely.
Mix the ingredients for the filling in a bowl.
Transfer to the cooled crust. Ensure you leave an edge of the crust above the filling so it does not overflow.
Bake for 15-20 minutes or until the filling sets and turns a light brown color.
Cool in the refrigerator overnight.
Enjoy!
This is my entry for week four, day two of BM #46 for the theme Festivals. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.
The crust on the tart is made with ginger snaps. It is just as delicious as the filling and complements the pumpkin perfectly. I baked ginger snaps for this recipe. But before I knew it they were all gone. Luckily my daughter had put two ginger snaps in a little box to take to school as a snack and had forgotten about them. I used those two for the crust. I had to supplement them with two digestive biscuits. Digestive biscuits are mildly flavored and did not affect the taste. Ginger snap recipe will be a future post.
You can increase the recipe four times to make a regular sized tart. I used applesauce in place of an egg in this recipe. The applesauce sufficed as this is a one serving portion. If you want to bake a tart in a regular tart dish then you will have to use two egg in place of the applesauce.
You will need (for one mini tart)
For the crust
5 ginger snaps (or 2 ginger snaps and 2 digestive biscuits)
2 tbsp. butter, melted
For the filling
3 tbsp. pumpkin puree
2 tbsp. condensed milk
1 tbsp. applesauce
1 pinch cinnamon powder
1 pinch clove powder
a pinch of salt
To make the crust preheat the oven to 375 F. Place your tart dish on a baking sheet.
Crumble the cookies on a flat surface. Pound with a pestle or roll over with a rolling pin to crush the cookies to a near powder. Do not crush them too fine. Mix in the melted butter. Transfer to the tart dish and push down to form an even layer along the bottom and sides. Bake for 5-8 minutes. Remove from the oven and allow it to cool completely.
Mix the ingredients for the filling in a bowl.
Transfer to the cooled crust. Ensure you leave an edge of the crust above the filling so it does not overflow.
Bake for 15-20 minutes or until the filling sets and turns a light brown color.
Cool in the refrigerator overnight.
Enjoy!
This is my entry for week four, day two of BM #46 for the theme Festivals. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.
Those pumpkins look so cute and the mini tart has a beautiful vibrant colour.
ReplyDeleteso in time for the season... delicious tart!!!
ReplyDeletePumpkin tart looks very colorful and yummy..Great pics!
ReplyDeleteI love the cute mini pumpkins in your photo and the tart looks delicious!
ReplyDeletePrefect tart for the season, wish i get a slice from u..
ReplyDeleteThose tarts look amazing Varada...very nicely done..
ReplyDeleteA amazing pumpkin tart. Prefect.
ReplyDeleteLooks amazingly beautiful Varada. Those pumpkins you have as prop are beautiful are they small or huge like the kind we get here in Goa?
ReplyDeletePerfect tart for this season and amazing for thanks giving too
ReplyDeleteI have always wanted to make this...yours look so yum
ReplyDeleteThat is such a delicious looking pumpkin tart. Perfect fall dessert.
ReplyDeleteLove the ginger snaps crust. That should add an extra layer of flavor to the tart.
ReplyDelete