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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.