Since I’ve just about given up all hope of ever PR-ing in a marathon ever again (can one beat running 26.2 miles in 3 hours and 35 minutes on their first try? Especially when one’s legs are no longer fresh, supple, and/or toothpicks with muscles, but are instead post-two-stress-fracture-and-countless-muscle-injury-ravaged-legs? I think not.)
I’ve decided to take up PR-ing at dessert. Thanksgiving dessert to be precise.
Last year’s competition is pretty fierce. There was a Caramel Apple Cheesecake Pie which combined all that is good in this world into one graham cracker crust and topped it with a fresh whipped cream and a caramel swirl. And a Sweet Potato and Ginger Layer Cake with Marshmallow Fililng and Brown Sugar Cinnamon Swiss Meringue Buttercream – a show-stopping mouthful, literally and otherwise. Cranberry Blueberry Pie – the perfect combination of sweet and tart. And, of course,the Apple Spice Layer Cake with Caramel Swirl Icing. Which pretty much speaks for itself.
So, as you can see, I’ve pretty much set myself up for failure.
Or so I thought, as I moped around my kitchen, convinced that I had peaked! Already! At such a young and inexperienced age!
And then along came Deb’s new cookbook, just in time to rescue me from my thoroughly disillusioned self.
The book itself is filled with wonder, each recipe looking more delicious than the next. Although I have to admit, as soon as I saw this tart among it’s pages, I knew I had found “the one” – THE recipe that would give me the fortitude to pick myself up by my bootstraps. Dust myself off. And get to it. Thanksgiving dessert isn’t going to make itself, after all.
And I was right.
The whole of this tart is way greater than the sum of it’s parts. I know this, well, primarily because I, uh, “taste-tested” everything before it went into the oven and then afterwards. But also because when I brought it into lab and told my coworkers what it was called, my boss, upon tasting it said, “Well, in my opinion, it’s just the most delicious pumpkin thing. Ever.” Not very eloquent, but you get my point.
It’s magical in a way that’s actually indescribable. Not just pumpkin pie or cheesecake…it’s both, and yet also so much more.
So if you’re looking to outdo yourself at the holiday table this year…this tart is it. I don’t know what I’m going to do next year…but this year’s PR – in the bag.
The winner of last Friday’s Country Crock giveaway is commenter number 47…France of Beyond the Peel!!
Also, remember, my GIVEAWAY for a copy of An Edible Mosaic cookbook is still ongoing!! So be sure to head over to this post to enter!
Disclaimer – The Duchys Original Walkers Shortbread cookies that were used in this post were sent to me for free…but my opinions on how addictive they are are all my own.
Marbled Pumpkin Ginger Tart
Makes one 9-inch tart, adapted from The Smitten Kitchen Cookbook
For the crust:
- 4 oz (115 g) ginger-infused cookies – I used these Duchy Original Stem Ginger Shortbread cookies but gingersnaps work as well! If using the shortbread cookies, add 1/2 tsp ginger as well.
- 3 oz (85 g) graham crackers (about 5 1/2 sheets)
- 4 tbsp salted butter, melted
For the cheesecake batter:
- 4 oz (115 g) cream cheese, well softened
- 3 tbsp (40 g) granulated sugar
- 1 large egg yolk
For the pumpkin batter:
- 1 large egg
- 1 large egg white
- 1 1/4 cups (300 g) pumpkin puree
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ginger
- 1/4 tsp ground cloves
- 1 cup heavy cream (I used half light cream, half almond milk)
- Preheat oven to 425. To make the crust, finely grind the ginger cookies and graham crackers in a food processor. Add the melted butter and process until the cookie mixture is moistened. Press the mixure firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place pan on a rimmed baking sheet.
- For the cheesecake batter, mix together the ingredients in a small bowl until smooth.
- For the pumpkin batter, beet the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger, and cloves. Gradually whisk in the cream.
- To assemble the tart, pour the pumpkin batter into the crust. Dollop the cheesecake batter over the pumpkin batter, then marble the two together decoratively with a knife. Bake for 10 minutes, then reduce temperature to 350 and bake for another 30-40 minutes, or until a knife inserted in the center comes out clean.
- Cool the tart completely on a rack or in the fridge.