PUMPKIN-GRAND MARNIER TART WITH GINGERSNAP CRUST
A rich, fancy twist on pumpkin pie. From the Seattle Times newspaper. Don't let the number of steps put you off. It is really quite easy. Prep time does not include chilling time.
Provided by Outta Here
Categories Tarts
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- CRUST:.
- Spray a 10-inch tart pan with nonstick cooking spray and set aside.
- Preheat oven to 325ºF.
- Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
- Transfer to the tart pan, spreading over the bottom.
- Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
- Remove from the oven and cool on a rack.
- FILLING:.
- Put eggs into a large bowl and whisk lightly.
- Slowly whisk in pumpkin and milk.
- Stir in the sugars and spices, salt, orange peel and Grand Marnier.
- Pour into cooled crust.
- Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
- Remove from oven and cool on rack. Then cover lightly and refrigerate.
- Just before serving, make topping.
- Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
- Serve wedges of tart with a dollop of cream on top.
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Yceeja Wyclef
[email protected]This tart is a great make-ahead dessert. You can make it a day or two ahead of time and it will still be delicious.
Mia Georgia play mgp
[email protected]I'm not sure what went wrong, but my tart turned out really dry. I think I might have overcooked it.
Mangal Bk
[email protected]This tart is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert for Thanksgiving.
golatchi tv
[email protected]I've made this tart several times and it's always a hit. It's the perfect dessert for fall gatherings.
SUBRANGI TV
[email protected]This tart was a disappointment. The filling was bland and the crust was soggy.
Brian Woodson (Faustus)
[email protected]I'm not a big fan of pumpkin pie, but this tart was really good! The gingersnap crust was the perfect touch.
M Umair Chohan
[email protected]The tart was easy to make and turned out great! The only thing I would change is to use a different type of crust. The gingersnap crust was a bit too sweet for me.
Md Anas
[email protected]The tart was a bit too sweet for my taste, but the crust was delicious.
Sadaqat hussain khair
[email protected]This tart is a must-try for pumpkin lovers! The filling is rich and flavorful, and the gingersnap crust adds a unique twist. I highly recommend it.
Patrick Olausson
[email protected]I was a bit skeptical about the gingersnap crust, but I was pleasantly surprised at how well it worked. The tart was delicious and the crust was the perfect balance of sweet and spicy.
MOHAMED AXMED
[email protected]This tart was easy to make and turned out beautifully. The filling was smooth and creamy, and the gingersnap crust was the perfect amount of crispy. I will definitely be making this again for my next party!
Rosie Theriviter
[email protected]I love pumpkin pie, and this tart is a fun and delicious twist on the classic. The gingersnap crust is a great idea, and it pairs perfectly with the pumpkin filling. I also appreciated the addition of Grand Marnier, which gave the tart a more complex
nasrulla bay Ppp
[email protected]This pumpkin grand marnier tart was a hit at my Thanksgiving dinner! The gingersnap crust was the perfect complement to the creamy pumpkin filling, and the Grand Marnier added a sophisticated touch. I will definitely be making this again!