So knowing my kitchen love, my brother usually gets me a cookbook at Christmas. My first Christmas in Pittsburgh he have me Claire Tobinson's 5 Ingredient Fix. I admit, I haven't made much from there, but everything I have made has been great. I love her philosophy of using fewer ingredients but using good quality ingredients for those that you do use. One thing I have always wanted to make was her pumpkin Ginger Tart. No tart pan? Solution: buy one while in Paris on your honeymoon! So this Christmas I made everyone deal with a twist on the norm, giving them the Ginger Pumpkin Tart.
2 1/2 cups crushed ginger snaps
6 tablespoons butter, melted
1-15 oz can pumpkin purée
3/4 cup sweetened condensed milk
2 large egg yolks
Pinch of salt
1. Preheat oven to 350. Place tart pan on a baking sheet (this IS actually important!)
2. Mix the cookie crumbs and butter. Press the crumb mixture into the bottom and sides of the tart pan. So exciting to use our fancy French tart pan and the awesome rolling pin that came home with us from our honeymoon!
3. Bake for 10-12 minutes until set and starting to brown slightly. Remove and cool.
4. Mix remaining ingredients (pumpkin, sweetened condensed milk, egg yolks, and salt). Pour the filling into the crust.
5. Bake until set, cool and refrigerate until ready to serve. Robinson's instructions were for 30 minutes of baking, but my oven took much longer. Based on problems I've had this year, I have decided my ovens temperature is off/not getting a good seal and I probably need to do a slight altitude adjustment.
6. Remove the sides of the pan, cut and enjoy!
Ok, I have to admit, I was super proud to have made a tart! They seem so fancy. Thurs out, this wasn't so difficult once I had the right equipment.
My sister enjoyed, David felt ambiguous, and I don't think my in laws liked the change from regular pie. I liked it, but meant to add some cinnamon to the pumpkin mix too. I probably won't repeat this tart, but see another in my future!!