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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Monday, October 27, 2014

Tart of the Month - Pumpkin Spice Tarts

Pumpkin Spice Tarts

It's that time of year!  Pumpkin spice is on everyone's mind. 

Pumpkin Spice Tarts

I was never a huge fan of pumpkin pie - it's a little dense and the texture isn't that appealing to me.  But these pumpkin spice tarts are lightened up with cream cheese, and I love the gingersnap crust.  

Here's what you need for these easy fall treats:

Pumpkin Spice Tart ingredients, gingersnaps

6 small 4 1/2 inch tart tins
Electric (stand) mixer

20 to 24 gingersnap cookies (4 cups of crumbs)
1/4 cup melted butter

2-inch knob fresh ginger
250g cream cheese, softened
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup canned 100% pure pumpkin purée (not pumpkin pie filling)
1 large egg

gingersnap crumbs

Preheat the oven to 325 degrees.  Use a food processor to grind the gingersnaps into find crumbs.

gingersnap crust

Pour the melted butter over the crumbs and stir to combine.  

crumb tart crust

Divide the crumb mixture between the six tart tins and pat the crumbs into the bottom and up the sides to make the crust.  If you have tart pans with removable bottoms, that's always easiest, but these regular little tins worked well for me.  

gingersnap tart crusts

Bake the crusts for 7 minutes.  This will smell amazing.  

ginger juice

Now make the filling.  First grate the ginger over a fine mesh sieve and press it through to extract about a tablespoon of ginger juice.

pumpkin spice tart filling

Add the cream cheese, brown sugar and all the spices and salt to the bowl of a stand mixture and beat at medium speed until creamy.

Add the pumpkin and ginger juice.

pumpkin spice tart filling

With the mixer on, add the egg and mix again until just combined.

pumpkin spice tarts

Pour the pumpkin mixture into the tart shells and bake for about 30 minutes until the filling is firm.  

pumpkin spice tarts

Let the tarts cool to room temperature, then refrigerate for at least 2 hours or overnight before serving.  

pumpkin spice tart

You can serve as-is or with a dollop of whipped cream....

pumpkin spice tart

Or sprinkle some leftover gingersnap crumbs over the top.

Perfect for fall and easier than pie!  These pumpkin spice tarts are a tasty treat.  

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