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 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
- 1/2 teaspoon nutmeg
- 2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 whole yolks + 1 whole egg set the egg whites aside
- 1 whole Egg
- 3 Tablespoons brown sugar
- 500 ml 16.9oz / 2 cups thick cream I used thickened
- 4 egg white
- 190 gm brown sugar 1 packed cup
- 1/4 tsp cream of tart tar or a teaspoon lemon juice
*I suggest making the meringue not long before you want to eat your tart.
*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