Autumn is here and the holidays right around the corner. There is nothing that shouts out Thanksgiving more than a pumpkin pie. The Avid Bakers Challenge for this month was this Velvety Pumpkin Tart. We are baking from The Weekend Baker by Abby Dodge. The cream cheese made this velvety and creamy but I think there was a bit too much sugar...I found it to be a little too sweet. I was not really fond of the gingersnap crust...I think a pastry crust would have made me happier. This tart was very easy to put together...gingersnaps are pulverized, sugar and butter added then pressed into a tart pan and baked. The filling was fast and easy....cream cheese, brown sugar, pumpkin, eggs, cinnamon, nutmeg, cloves and vanilla mixed together then poured in the crust and baked. I wanted to gussy it up a little so I added some meringue. It looks pretty but didn't really need the added sweetness.
Another challenge done.
Next month we are making Ginger Crackles.
Your tart looks very pretty with the meringue. I did reduced the sugar as I thought that the amount was way too much. It turned out just right and we really enjoyed this tart very much!ReplyDelete
Looking forward to the Ginger Crackles as the school holidays starts next week and the kids will be around, perfect for some cookies!
Have a great week!
I agree with the tart being over-sweet. Love that meringue round the edge, great job getting them shaped so perfectly!ReplyDelete
The way you decorated your tart with the meringue is just beautiful!ReplyDelete
What a great idea to use the meringue. Made the tart even more elegant :o)ReplyDelete
Beautiful! A pity that too much sugar can be a real spoiler.ReplyDelete