Double-Ginger Pumpkin Tart

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This was good. It was easy and fancy and I still like pumpkin pie better, but it was a nice change. I give it an 8.5, and the recipe came from Fine Cooking magazine.

Double-Ginger Pumpkin Tart
By Abigail Johnson Dodge Fine Cooking Issue 68

  • 6 oz. cream cheese, at room temperature
  • 3/4 cup very firmly packed light  brown sugar I did 2/3 cup
  • 3/4 cup solid-pack pumpkin purée  (not seasoned pumpkin pie filling)
  • 1-1/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger I was generous with this and I also added 1/4 tsp. of both nutmeg and cloves
  • 1/4 tsp. table salt
  • 1 large egg yolk
  • 1 large egg
  • 3/4 tsp. pure vanilla extract
  • 1 Tbs. finely chopped crystallized ginger; more for garnish I left this out because I did a gingersnap crust
You beat cream cheese and sugar until smooth, add pumpkin and spices. Then add the eggs and vanilla, and scrape intro crust.
So, she gives a recipe for a cookie crust, and I chose to do gingersnaps instead of what she suggested. I wouldn’t do anything different.

Cookie Crust

1 cup ground cookies
2 Tbs. sugar
3 Tbs. butter, melted

Pulse the cookies in a food processor, combine other ingredients, and push into a 9.5. inch fluted tart pan. Bake this at 350 for about 10 minutes. Cool.
Pour in filling and then bake at 325 until the tart just barely jiggles in the center when you nudge the pan, about 25 minutes.

Topping

 For the topping, I combined about 6 ounces of mascarpone cheese, 1/3 cup powdered sugar, and vanilla in a mixer, and then took about 3/4 cup of  liquid cream that I streamed in while it was mixing.
I put homemade caramel sauce on top and some pecans

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