This week we have our first autumnal bake. I invested in some pumpkin puree (because I’m too lazy to make my own) so there will most likely be some more pumpkin recipes coming. A couple of years ago my friend Allen made a cheesecake that had a ginger biscuit base, and I thought I’d have to try it out myself one day – and in this recipe came my chance!
I don’t think I can even begin to explain how amazing this tart is. If autumn could be a tart, this would be it. It’s so gingery and pumpkiny and DELICIOUS. I only made it about two hours ago (because I’ve been busy being a student this week – not a very efficient one, mind you) – so it was still warm when I ate it and I think it will be even better when cool. Ugh. Just so good.
It’s also Canadian Thanksgiving tomorrow, so if you want to make a Thanksgiving tart, make this. You won’t regret it. And Happy Thanksgiving too! (If you’re Canadian)
I really want to go on lots of autumnal walks and take beautiful photos now, but it’s dark and it’s meant to be raining all of next week so I will just reminisce about autumns past and eat this tart. Such a good tart.
Next week, pumpkin pie! (told you, autumn.)
Marbled Pumpkin Gingersnap Tart (adapted from The Smitten Kitchen Cookbook by Deb Perelman)
115g ginger biscuits
85g digestive biscuits
50g butter, melted
115g soft cream cheese
3 tbsp caster sugar
1 egg yolk
1 egg white
300g pumpkin puree (about 2/3 of a 425g can)
50g caster sugar
50g brown sugar
pinch of salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
few gratings of nutmeg
240ml double cream
1. Preheat the oven to 220C/Gas 7. Finely grind the biscuits in a food processor. Add the melted butter, and stir until the mixture is moistened. Press the mixture firmly into the bottom and sides of a 23cm tart tin. Place the tin on a baking sheet.
2. Mix together the ingredients for the cheesecake batter in a bowl until smooth.
3. For the pumpkin batter, in a separate bowl beat the egg and white, then whisk in the pumpkin, sugars, cinnamon, ginger, nutmeg and salt. Gradually whisk in the cream.
4. Pour the pumpkin batter into the crust. Dollop the cheesecake batter over the pumpkin batter, then marble the two together with a knife. Bake for 10 mins, then reduce the temperature to 180C/Gas 4 and bake for another 30-40 mins, or until a knife inserted into the centre comes out clean. Allow to cool completely.