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.