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Ginger Pumpkin Tart Recipe

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This recipe for Ginger Pumpkin Tart is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 C. crushed thin Swedish Ginger cookies (about 55-60 cookies)
6 Tbsp. Butter, melted
15 oz. can Pumpkin Puree
3/4 C. Sweetened Condensed Milk
2 large Egg Yolks
Pinch Salt
Directions:
Directions:
Preheat oven to 350º. Place a 9" removable-bottom fluted tart pan on a baking sheet.
Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a glass. Bake until set and a bit darker in color, about 10-12 minutes. Remove from the oven and set aside to cool.
In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour until ready to serve,
To serve, carefully remove outer tart shell ring and slice.
Personal Notes:
Personal Notes:
A nice change from Pumpkin Pie. If you can not find thin Swedish Ginger cookies, no worries, any crushed Ginger cookie will do; just make sure you have 2-1/2 C. of crumbs.

 

 

 

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