Easy Pumpkin Tart, Brown Sugar Meringue
 
 
Easy Pumpkin Tart is made with biscuit crumbs. Its creamy and luscious and full of spices. Perfect. This recipe uses Australian Cup measurements where mentioned.
My Kitchen Stories:
: Dessert
Serves: 12
Ingredients
  • You'll need a Tart case with a removable bottom. I've used a square one but a 24cm/10 in tin will do just fine. You willl also need a brulee gun for this recipe.
  • 300 gm / 10.5 oz packet of speculaas biscuits ( or gram crackers with a little cinnamon added)
  • 125 gm / 4.4 oz melted butter (1 stick plus 1 Tblspoon)
  • 1kg / 2.2 lb piece of pumpkin. For a total of 800 gm/ 1.7 lb once peeled and seeded
  • 100 ml / 3.5 oz maple syrup
  • 200 ml / 3.76 fl oz /(3/4 cup) water
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoon ground ginger
  • ¼ teaspoon ground cloves
(or 2 Tablespoon mixed spice)
  • 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)
Meringue
  • 4 egg white
  • 190 gm brown sugar (1 packed cup)
  • ¼ teaspoon cream of tart tar (or a teaspoon lemon juice)
Instructions
  1. Pre- heat the oven to 180 C /340 F.
  2. 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.
  3. 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.
  4. Press into a tart case. Bake for 15 minutes and cool.
  5. 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.
  6. 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.
  7. Turn the oven down to 160 C / 320 F.
  8. 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).
  9. 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)'.
  10. Cool the tart, or even refrigerate overnight if using the next day. Make the meringue.'
  11. 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.
  12. 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.
  13. 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.
  14. Serve immediately or chill till needed.
Notes
*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
Recipe by My Kitchen Stories at http://www.mykitchenstories.com.au/2017/11/easy-pumpkin-tart-brown-sugar-meringue/