This very Easy Pumpkin Tart will be perfect for Dessert. There is no pastry to make it has an irresistible crumb crust and an addictive brown sugar meringue topping.
I’ve joined the crowd and produced a Pumpkin dessert. Well, why not? Pumpkin is one of the vegetables we truly love here in Australia. It’s not always in desserts here but this easy Pumpkin Tart with Brown Sugar Meringue is a real winner. Guaranteed to have everyone swooning.
Seems a bit remiss that we don’t make lots and lots of desserts and cakes and muffins from Pumpkin as we seem to have it all year long. So in the spirit of the Pumpkin and the upcoming festivities here’s an easy way to get into desserts of the orange kind.
This one has been a hit because as usual it has been thoroughly tested by my cake testing circle. The crumbs have been cleared now and it has been labelled a runaway success. It’s creamy, a bit like a cheese cake and has that delicious warm spice that has hints of slay bells and snow drifts. Just remember you’ll need to keep it in the fridge because its damn sunny here and there are no reindeers. I’ve balanced the sweetness so it never tastes overly cloying even with it light fluffy crown of Brown Sugar Meringue. And by the way have you ever tasted that?.
You can use it on top of just about any dessert and I’ll tell you now, once you make it you’ll think it’s a keeper. I like to top cakes with it too. Such a dramatic finish. Check this Brownie Stack Cake out. If you happen to be in a country that sells pumpkin puree in cans then you’ll probably need about 2 of them if that’s the way you want to go. If you live in the States it may surprise you that only fresh pumpkin can be bought here.
- 300 gm speculaas biscuits (or gram crackers with a little cinnamon added)
- 125 gm butter melted
- 1 kg piece pumpkin. For a total of 800 gm once peeled and seeded
- 100 ml maple syrup
- 200 ml water (3/4 cup)
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 yolks + 1 whole egg (set the egg whites aside)
- 3 Tablespoons brown sugar
- 500 ml / 16.9 oz / 2 cups thick cream (I used thickened)
- 4 egg white
- 190 gm brown sugar (1 packed cup)
- ¼ teaspoon cream of tart tar (or a teaspoon lemon juice)
- Pre- heat the oven to 180 C /340 F.
- You'll need a Tart case with a removable bottom. I've used a square one but a 24 cm/ 10 in tin will do just fine. You will also need a brulee gun for this recipe.
- Peel and slice the pumpkin and put into a pot with water and maple syrup. Simmer with the lid on occasionally stirring and breaking the pumpkin up. Once the pumpkin is soft keep breaking it down with a fork and stir till all of the excess liquid is evaporated. Spread onto a tray for quick cooling. Meantime make the base.
- Crush the biscuits in a food processor or by putting into a zip lock bag and pounding. Once the biscuits are crushed add melted butter and mix till combined.
- Press into a tart case. Bake for 15 minutes and cool.
- Peel and slice the pumpkin and put into a pot with water and maple syrup. Simmer with the lid on occasionally stirring and breaking the pumpkin up. Once the pumpkin is soft keep breaking it down with a fork and stir till all of the excess liquid is evaporated. Spread onto a tray for quick cooling.
- Put the pumpkin puree (or canned pumpkin) into the bowl of the food processor with the eggs, sugar, spices and cream and process till smooth.
- Turn the oven down to 160 C / 320 F.
- Pour into the Pumpkin mixture into a tart case (you may have some left over. This can be baked in a separate dish and served with crushed amaretti biscuits).
- Put into the oven and bake for 30 minutes. Test by shaking the tin. It should be a little jiggly in the centre. If it is not set enough bake for another 10 minutes. ( Everyone's oven is quite different)'.
- Cool the tart, or even refrigerate overnight if using the next day. Make the meringue.'
- Put a pot on the stove and warm some water bring it to a nice simmer then turn it off. Use the bowl of your mixer as a baine marie ( make sure it is clean and fat free) and put it over the water wand add the brown sugar. Whisk for a minute or so till the sugar warms a little. Add the egg whites and cream of tartar (lemon juice) and start to whisk till the sugar is dissolved and the mixture is just warm.
- Now beat the meringue in a mixer or with a hand mixer until very light and tripped in volume. the mixture will be glossy, thick and very light in colour.
- Spread over the tart and use a brulee gun to slowly heat the meringue. the slower you heat the meringue it will loose it's gloss and cook through.
- Serve immediately or chill till needed.
*The tart will last well out of the fridge for an hour or two before it gets a little soft
*The brown sugar meringue on top of the tart will last a day or two. It will weep a little but will still taste great for up to two days
*Warming the sugar when making the meringue really does make ALL the difference, don't skip this step
* The toasting of the meringue could possibly be done under a grill- although
I haven't tried this method
You could also use 2 Tablespoon mixed spice in place of all the spices