Best 2 Ginger Pumpkin Tart Recipes
Indulge in the delectable union of pumpkin and ginger with our comprehensive guide to creating an unforgettable Ginger Pumpkin Tart. Embark on a culinary journey as we unveil two tantalizing variations: a luscious pumpkin tart infused with the warmth of ginger and a delightful vegan pumpkin tart that caters to dietary preferences without compromising on taste. Both recipes are meticulously crafted to yield a symphony of flavors and textures, ensuring an extraordinary dessert experience.
Our classic Ginger Pumpkin Tart recipe captures the essence of fall with a flaky, buttery crust that encapsulates a velvety pumpkin filling infused with aromatic ginger, cinnamon, and nutmeg. The result is a harmonious blend of sweet, spicy, and earthy flavors that dance on your palate.
For those embracing a plant-based lifestyle, our Vegan Pumpkin Tart offers a guilt-free indulgence without sacrificing richness or flavor. This delectable tart features a crispy almond flour crust filled with a creamy pumpkin mixture, complemented by a hint of ginger and a touch of maple syrup for a naturally sweet touch.
Each recipe is accompanied by step-by-step instructions, ensuring that even novice bakers can effortlessly create these culinary masterpieces. We delve into the intricacies of preparing the perfect crust, achieving a smooth and velvety filling, and mastering the art of blind baking.
Whether you're seeking a traditional autumnal treat or a delectable vegan dessert, our Ginger Pumpkin Tart recipes promise an exceptional culinary experience. Prepare to captivate your senses with every bite as you savor the harmonious fusion of pumpkin and ginger in these extraordinary tarts.
GINGER PUMPKIN TART
Provided by Claire Robinson
Categories dessert
Time 1h55m
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
- Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
- In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
- NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.
GINGER PUMPKIN TART
A ginger-kissed cousin to pumpkin pie--you'll love this updated taste adventure.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.
- In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.
- Reduce oven temperature to 350°F. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.
Nutrition Facts : Calories 315, Carbohydrate 37 g, Cholesterol 120 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 190 mg
Tips:
- For the perfect flaky crust, use a combination of butter and shortening. The butter adds flavor, while the shortening helps to keep the crust tender.
- Make sure the butter and shortening are very cold before you start working with them. This will help to prevent the crust from becoming greasy.
- Work the dough quickly to avoid overworking it. Overworking the dough will make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
- When rolling out the dough, use a light touch. Don't press down too hard, or you will end up with a tough crust.
- Bake the crust in a preheated oven. This will help to prevent the crust from becoming soggy.
- For the perfect pumpkin filling, use fresh pumpkin puree. Canned pumpkin puree can be used, but fresh pumpkin puree has a much better flavor.
- Make sure the pumpkin puree is smooth before you add it to the other ingredients. Any lumps will make the filling grainy.
- Add the spices to taste. You can use more or less of each spice, depending on your personal preference.
- Bake the tart until the filling is set and the crust is golden brown. This will take about 45 minutes to 1 hour.
Conclusion:
This ginger pumpkin tart is the perfect fall dessert. It's easy to make, delicious, and sure to impress your guests. The combination of ginger and pumpkin is a classic, and the flaky crust and creamy filling make this tart irresistible. So next time you're looking for a delicious and festive dessert, give this ginger pumpkin tart a try. You won't be disappointed.
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