Pumpkin Cream Tart
Makes 1 10-inch tart
Ingredients
- Crumb Crust
- 2 cups 32 cookies Biscoff cookie crumbs, removing 2 tablespoons of the crumbs to reserve for sprinkling top of tart
- 5 tablespoons unsalted butter melted
- Filling
- Approximately 2½ cups Chef Gail Sokol’s Pumpkin Pastry Cream
- Whipped Cream Topping
- 2 ½ cups heavy cream
- ½ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons reserved Biscoff cookie crumbs for sprinkling on top of pie
- ¼ teaspoon pumpkin pie spice for dusting
Instructions
- Crumb Crust
- Preheat oven to 350°F.
- Spray a 10-inch false bottom tart pan with nonstick cooking spray. Place pan on a foil lined sheet pan.
- In a medium bowl, blend together crumbs and melted butter until mixture looks like wet sand.
- Place crumbs into tart pan and, using a flat bottom container like a solid measuring cup or glass, press crumbs evenly onto the bottom and up the sides. Leave the inside edges of crumbs slightly rounded which will help to create a cleaner slice.
- Bake crust on sheet pan for approximately 10-12 minutes.
- Cool crust on sheet pan. It will firm up as it cools.
- Filling
- Place pumpkin pastry cream into the cooled crust and, using an offset spatula, spread filling evenly right to the edges.
- Whipped Cream Topping
- In the bowl of an electric mixer using the whip attachment, beat the cream, confectioners’ sugar and vanilla until stiff peaks form.
- Top filling with whipped cream and spread decoratively creating swirls and peaks.
- Sprinkle the reserved Biscoff cookie crumbs over the top of the cream.
- Dust top with pumpkin pie spice and store in the refrigerator until ready to serve.