Like A Piece Of Art, This Tart Is Ready For Oven

My eye caught this recipe because I love tarts, I love pumpkin, and I love recipes that have a “wow” factor. This recipe from Victoria magazine 2018 has all three. To plan ahead, this recipe calls for cooling in the refrigerator the finished tart for 4 hours before serving.

Swirled Pumpkin and Cream Cheese Tart

Lovingly Adapted from Victoria 2018 Magazine

Makes 1 (10-inch) Tart

For Crust:

1-3/4 cups crushed gingersnap cookies

1/2 cup finely chopped walnuts

3 tablespoons firmly packed brown sugar

1/4 teaspoon ground cinnamon

6 tablespoons butter, melted

For Pumpkin Filling:

1 (15-ounce) can pure pumpkin , preferably Libby’s

1/2 cup granulated sugar

2 large eggs

1 egg yolk

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

3/4 cup heavy whipping cream

For Cream Cheese Swirl:

4 ounces cream cheese, softened

3 tablespoons granulated sugar

1 egg yolk

1/4 cup heavy whipping cream

Garnish:

Sweetened whipped cream

Fresh mint leaves

Directions:

1) Preheat oven to 350 degrees F.

2) For crust: in a large bowl, stir together crushed cookies, walnuts, brown sugar, and cinnamon. Add melted butter, stirring to combine. Press mixture into bottom and up sides of a 10-inch tart pan with removable bottom. Recipe Note: I crushed cookies in a food processor to get a fine crumb texture. I would also add the walnuts in the food processor to get a finer walnut texture for the crust. Place a baking tray with parchment paper under the crust while baking. Bake for 12 minutes. Set aside to cool.

3) For pumpkin filling: In a separate large bowl, whisk together pumpkin, sugar, eggs, egg yolk, pumpkin pie spice, and vanilla extract. Add cream, whisking until mixture is smooth. Pour into cooled crust.

4) To prepare cream cheese swirl: In a medium bowl, beat cream cheese and sugar with a mixer at medium speed until creamy. Add egg yolk, beating until mixture is smooth. Beat in cream. Drop cream cheese mixture over pumpkin mixture by tablespoonfuls. Gently swirl mixture with a knife.

5) Bake until center is set, 35 to 40 minutes. Recipe Note: The tart filling mixture is full in your tart pan. Place a baking tray with parchment paper below your baking tart while baking. Let cool completely. Cover and refrigerate for at least 4 hours before serving. Garnish serving with sweetened whipped cream and fresh mint, if desired. Enjoy!

Bon Appétit et Bon Weekend…Bonnie