Wednesday, October 20, 2010

Gingersnap Tart with Pumpkin Pastry Cream





OK guys…this is my first recipe from scratch. From the vessel to the cream..so that makes me a recipe mother! Best thing is this little tart will not wake you up at night, except for the cravings!


TOOT TOOT, that’s me…tooting my horn.




INGREDIENTS FOR CRUST

2 cups crushed Gingersnaps
1 -2 cups of oatmeal
1 stick of butter, melted


INGREDIENTS FOR PUMPKIN PASTRY CREAM

1 1/3 cups whole milk
2/3 cup pumpkin puree
1 tsp pumpkin pie spice
¼ tsp cinnamon
1/2 cup + 1 tbsp sugar
2 large eggs
4 tbsp unsalted butter
1/4 tsp salt
3 tbsp cornstarch
1 tsp vanilla extract



DIRECTIONS

For crust:






Preheat oven to 350°F. Finely grind/crush gingersnaps. Add melted butter and blend until crumbs are evenly moistened. Next pour in oatmeal until the mix can hold a shape and is not overly moist.







Press mixture over bottom and up sides of 9-inch-diameter tart pan. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, you might also notice the center develops a little heart beat (don’t worry it will set up, just check frequently to prevent burning) 25-45 minutes. Cool completely.







For Pastry Cream

Pour the milk, puree, pumpkin pie spice, and cinnamon into a heavy saucepan. Add the salt, place over medium-high heat, and bring to just under a boil, stirring occasionally. Meanwhile, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.







When the milk is ready, slowly drizzle about 1/3 of the hot milk into the egg mixture, whisking continuously. Pour the egg-milk mixture back into the hot milk and continue whisking until the custard is as thick as lightly whipped cream, about 2 minutes. The mixture must come just to the boiling point. Remove from heat and immediately pour through a sieve into a bowl. Stir in the vanilla extract & butter. Let this cool for 10 minutes & then place plastic wrap directly touching the cream. Chill in refrigerator.






Assembly

Pour pumpkin cream into the tart and spread with a spatula, top with a few crushed gingersnaps. Refrigerate for a few hours to set up.


Hmmm now what should I name my little baby…How about Gone? Cause that’s what it is.


55 comments:

Susi said...

This tart looks awesome! Love that it calls for a pumpkin pastry cream rather than a baked custard. I think this recipe warrants me baking another batch of gingersnaps, just so I can make this :o)

bella (roz) said...

This looks and sounds so delicious! What a great job you did with this and your photos are perfect!

The Comfort of Cooking said...

This is the perfect fall tart... Thanks for sharing! I have a caramel apple turnover recipe up today that I think you'd really like, too!

Deborah said...

What a gorgeous dessert! I'm sure I'd be happy with a slice or two of that!

natalia said...

Ciao Jenny ! Your tarte looks wonderful ! That is something I need a slice of !!

PALATABLE said...

Beautiful tart and looks yum!

http://treatntrick.blogspot.com

aipi said...

I love the gingersnap flavor and love to eat and to make tarts... isn't 'from scratch' just the best thing ever, the sense of accomplishment beats semi-homemade any day :)

US Masala

Ali said...

Gone Baby Gone.

That is one good-looking tart. Go ahead, you recipe master.

M @ Betty Crapper said...

It's gone? Make another right away! Congrats on making it from scratch AND managing to take pictures of it.

Pam said...

Wow, wow, wow! Could a dessert get any better?

Ami said...

mmmmmm I think I am going to try this out and bring it to a potluck I have to go to next week :)

Design Wine and Dine said...

Looks great, a beautiful tart! Love the pumpkin pastry cream!

Eliana said...

Rock on girl - this is a totally fabulous recipe.

Quit Eating Out said...

You Go Girl! Great recipe!! I'll print it and try this... sounds like a great addition to Thanksgiving.

Ingrid said...

You are the tart queen, lol. Looks good and kudos for creating your own recipe.
~ingrid

Alessandra said...

Hey, this looks amazing!!!

PS
I could try the tart but I could never do a cartwheel ;-)

Sarah said...

This looks to be the perfect indie pumpkin dessert I was looking for. I'm sort of over the bread, and the bars and wanted something new, I just didn't know what. Now I have found it. YUM!

Leigh Leigh said...

Hello Thanksgiving dessert! I'm saving this bad boy - looks amazing and would be delicious with a latte! :-)

P.S. My word verification is tribetin - as in, "Try bettin' me I won't eat the whole pie."

Jennifurla said...

LOL Leigh! That is perfect, I notice that sometimes the word verification totally goes with what I am typing! ha

Zoe said...

very interesting crust...must try that!

Bridgett said...

Awesome crust! What a delicious dessert.

The Cooking Photographer said...

From scratch and beautiful!

Fashion Meets Food said...

I do not think this could be any more perfect for fall!

xo

NEL, the batter baker said...

looks awesome! Bet it tasted even better :)

scrambledhenfruit said...

Gingersnaps and pumpkin...perfect for fall. This sounds fantastic!

marcellinaincucina said...

Ooooh I love your blog! Great pics and recipes!I am not familiar with pumpkin pie would this be traditional for Thanksgiving? I'm looking to make a pumpkin pie for the first time as in Oz they are not made. Thanks for your comments on my blog!

mr. pineapple man said...

wow you take some professional photos! looks delicious!

Foodiva said...

I can only describe this crust and tart as crazy-good! I'm still waiting to see where the pomegranates come in :-)

Kris Ngoei said...

Congrats for this first but wonderful recipe! Ever think about writing a book someday?

Anyway, this tart is simply delicious, the photos reveal it all ... great baking and shots!!

Sawadee from Bangkok,
Kris

Sue said...

What a fantastic recipe, executed perfectly! All the flavors I love:) Kudos to you!

Faith said...

ohhhmahgosh! this looks AMAZING! the perfect fall flavors blended into one!!! Cant wait to make it!!!

Indie.Tea said...

It turned out so beautifully! Congrats on your first recipe.
And I love that mother quote, so sweet :)

Yummy Team said...

It looks gorgeous!! Brilliant clicks..

Beth said...

Your pie looks amazing! I love the idea of giving it a gingersnap crust -- you've worked in all of my favorite flavors!

Jenn said...

The tart looks wonderful! Congrats on making it from scratch, you deserve to be able to toot your own horn!!!

Tracy said...

Pumpkin pastry cream, oh my gosh! My mouth is watering!!

Angie's Recipes said...

The tart looks wonderful! Pumpkin pastry cream...mmm...writing it has already made me salivate!

Rosa's Yummy Yums said...

What an interesting crust. That tart looks just divine!

Cheers,

Rosa

Rumana Rawat said...

U have a great space all the recipe are so good... i definitely try some ... What a gorgeous desset
http://www.rumanarawat.blogspot.com/

JennShaggy said...

Ok, being hair twins is awesome, but not as awesome as that tart!

I'm so glad I'm moving back to my old hood, too. I can't wait. Thanks for the compliments on the dish :) I was feeling my non-existent southern roots yesterday.

Jay said...

very perfect n innovative..

Tasty Appetite

Chef Bee said...

This may take the place of a pie on our Thanksgiving dessert table.

Plan B

Amanda said...

this looks incredible!! beautiful pictures, happy to have found your blog.:)

-amanda@www.seegirlcook.com

Shandy said...

Congratulations! I love this tart! So Fall, so pumpkin, so Thanksgiving time; YUM!

Michele said...

Mmm, divine! I loved that nectarine tart with the gingersnap crust. I bet this is even better because it has pumpkin in it.

Moogie said...

Pumpkin one of my loves. YUM!!!!!

Clements Family said...

LOVE the step by step pictures! That looks amazing!

Reeni said...

This is heavenly! It turned out perfect. Love your crust too.

Monet said...

Can you please come over to my house for thanksgiving? This looks and sounds divine! I can't imagine anything better than gingersnaps and pumpkin cream. Congratulations on a beautiful tart!

baking.serendipity said...

Congrats on the from-scratch recipe :) This looks delicious!

Raina said...

Oh wow! The crust looks delish and the filling totally yummy:) Great job!

Katrina said...

That is gorgeous and sounds de-lish!

Rick said...

If sharing is caring can I have a piece?

Monica H said...

Pumpkin Pastry Cream = Heavenly! I'd love to eat about half of this all by myself!

SnoWhite said...

Awesome recipe!! Do you mind linking it up again tomorrow for desserts?!