creamy pumpkin gingersnap tart with bourbon whip

Posted By Lillie On November 26, 2013 @ 11:12 am In bourbon,dinner party desserts,fall,photo,pie/sweet tarts,pumpkin,recipe,seasons | 6 Comments

Creamy Pumpkin Gingersnap Tart with Maple Bourbon Whip
Makes one 9-inch tart

Inspired by this recipe from Whole Foods

For the crust:
1 1/2 cups (about 175 grams) finely crushed gingersnap cookies (from about 30 cookies)
2 tablespoons brown sugar
pinch of salt
4 tablespoons (56 grams) butter, melted and slightly cooled

For the filling:
8 ounces (225 grams or 1 package) cream cheese, room temperature
4 tablespoons (56 grams) butter, room temperature
1 cup (100 grams) powdered sugar
1 tablespoon brown sugar
1 1/2 teaspoons vanilla
1 tablespoon bourbon
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 3/4 cups (425 grams or one 15-ounce can) pumpkin puree

For the whip:
8 ounces (1 cup) heavy cream
1 tablespoon pure maple syrup
1 tablespoon bourbon

Make the crust: Preheat the oven to 350. In a medium bowl combine crushed gingersnaps with the brown sugar, salt, and melted butter until the mixture resembles wet sand. Press the crumbs into and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a measuring cup to really press the crumbs into the pan. Place the crust on a baking sheet and bake for 15 minutes. Transfer to wire rack and let the crust cool completely.

Make the filling: Beat together cream cheese and butter until smooth and creamy. Mix in the powdered sugar. Add the vanilla, bourbon, pumpkin pie spice and pumpkin puree and beat for several minutes until everything is smooth and well-combined. If you want an extra creamy filling then use a spatula to press the filling through a fine mesh sieve set over a medium bowl. Use an offset spatula to spread the filling evenly into the cooled tart shell. Cover with plastic and chill overnight.

Make the whip: Just before serving beat together heavy cream, maple syrup and bourbon until soft peaks form. Spread over the chilled tart. Slice and serve.


 

Copyright © 2013 Butter Me Up Brooklyn. All rights reserved.