Marbled Pumpkin Gingersnap Tart

Marbled Pumpkin Gingersnap TartONE 9-INCH TART, SERVES 8

Crust
4 ounces (115 grams) gingersnap cookies (about 16 cookies), coarsely broken
3 ounces (85 grams) graham crackers (five and a half 2 1⁄2-by-4 7/8-inch graham-cracker sheets)
4 tablespoons (55 grams or 1⁄2 stick) salted butter, melted

Cheesecake Batter
4 ounces (115 grams) cream cheese, well softened
3 tablespoons (40 grams) granulated sugar
1 large egg yolk

Pumpkin Batter
1 large egg
1 large egg white
1 1⁄4 cups (10 1⁄2 ounces or 300 grams, about 1⁄2 to 3⁄4 of a 15-ounce can) pumpkin purée
1⁄4 cup (50 grams) granulated sugar
1⁄4 cup (50 grams) brown sugar
1⁄2 teaspoon table salt
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground cloves
Few fresh gratings of nutmeg
1 cup (235 ml) heavy cream

DIRECTIONS

Crust
[1] Preheat your oven to 425 degrees. Remove any children sensitive to loud noises from the premises, and finely grind the gingersnaps and graham crackers in a food processor (yielding 11⁄2 cups).

[2] Add the melted butter, and process until the cookie-crumb mixture is moistened.

[3] Press the mixture firmly into the bottom and up the sides of a 9-inch-diameter tart pan with removable bottom. (I like to use the bottom and outer side of a measuring cup to help pack the crumbs into the base and neatly up the walls of my crumb crusts.)

[4] Place pan on rimmed baking sheet. Cheesecake Batter

[5] Mix together the ingredients in a small bowl until smooth.

Pumpkin Batter
[6] Beat the egg and the egg white lightly in a large bowl.

[7] Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves, and nutmeg. Gradually whisk in the cream.

Assemble Tart
[8] Pour the pumpkin batter into gingersnap-graham crust.

[9] Dollop the cheesecake batter over pumpkin batter, then marble the two together decoratively with a knife. Try not to pierce the bottom crust as you do.

[10] Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 to 40 minutes, or until a knife or toothpick inserted into the centre comes out clean.

To Serve
Cool the tart completely on a rack, or in the fridge if you, like me, prefer it cold. Serve immediately, and refrigerate any leftovers. Theoretically, it keeps for several days, but the crumb crust will get a little soft on the bottom after day one.

Excerpted from Smitten Kitchen.  Copyright © 2012 Deb Perelman.  Published by Appetite by Random House, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s