Pumpkin-Grand Marnier Tart With Gingersnap Crust
Upgrade your pumpkin desserts with this decadent warmly spiced tart.
- Total Time: 1 hour 10 minutes
Ingredients
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Crust:
- 30 gingersnap cookies, finely crushed
- 1 tablespoon of sugar
- 4 tablespoons unsalted butter, melted
Filling:
- 3 eggs
- 1 cup of pumpkin puree
- 1/2 cup of evaporated milk
- 1 cup light brown sugar, firmly packed
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 pinch of salt
- 2 teaspoons orange zest
- 1/4 cup Grand Marnier
For The Topping:
- 3/4 cup whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon Grand Marnier
- 1/2 teaspoon vanilla extract
Instructions
- Spray a 10-inch tart pan with nonstick cooking spray and set aside. Preheat oven to 325ºF.
- Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
- Transfer to the tart pan, spreading over the bottom.
- Lay a piece of plastic wrap on top. With a glass, press the crumbs over the bottom and up the sides of pan.
- Remove the plastic wrap and bake crust 8 minutes.
- Remove from the oven and cool on a rack.
- Make the filling: Put eggs into a large bowl and whisk
lightly. - Slowly whisk in pumpkin and milk.
- Stir in the sugars and spices, salt, orange zest and Grand Marnier.
- Pour into cooled crust.
- Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
- Remove from oven and cool on rack. Then cover lightly and refrigerate.
- Just before serving, make topping: Lightly whip the cream with the powdered sugar, Grand Marnier and
vanilla - Serve wedges of tart with a dollop of cream on top.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
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