This easy Pumpkin Tart is made with biscuit crumbs. Its creamy and luscious and full of spices. Perfect. This recipe uses Australian Cup measurements
*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