The Perfect Pumpkin Tart

Typically, pie is not my favorite dessert with the exception of pumpkin pie. A pumpkin tart is even better because it has the perfect ratio of filling and crust. Most pumpkin pies or tarts tend to be a little too sweet for me. Because it’s the holiday season, I thought I’d try making it myself. And it was so easy and so good! I was actually impressed with myself. Lol. It’s probably one of the best pumpkin tarts I’ve had in my humble opinion :) Give it a shot and let me know what you think!

THE PERFECT PUMPKIN TART

INGREDIENTS:

CRUST

·       1 cracker sleeve of graham crackers (9 cracker sheets)

·       6 tbsp butter

·       1 tbsp sugar

·       Pinch of salt

FILLING

·       1 can of pumpkin puree (I prefer Libby’s)

·       ½ cup + 1 tbsp brown sugar

·       3 eggs

·       ½ cup heavy cream

·       1 tsp vanilla extract

·       Pinch of salt

DIRECTIONS:

Preheat oven to 350 degrees.

Melt butter on stove.

Crush graham crackers in a food processor until it looks like sand. Pour into a bowl. Mix with melted butter, sugar, and salt. It will then look a little like wet sand. Add crust mixture into a nonstick removable bottom 9-inch tart pan placed on a baking sheet. Spread mixture evenly along the pan. Using the bottom of a measuring cup, flatten the crust. Set aside.

Mix the ingredients for the filling. Stir evenly. Pour over the crust in the tart pan. With the tart pan on top of the baking sheet, place in oven. Bake for 45-50 minutes at 350 degrees.

Allow to cool completely before serving. Serve with whipped cream or a scoop of vanilla bean ice cream.