Orange Pumpkin Cream Tart
Easy to prepare, this delicious fall holiday tart features an orange infused graham cracker crust filled with an orange pumpkin cream. Tart is baked in a hot oven until set. Served at room temperature with chilled whipped cream.
Equipment
- 1 (9-inch) removable bottom tart pan
Ingredients
Crust:
- 200 grams graham cracker crumbs (2 cups)
- 113 grams unsalted butter (1/2 cup), melted
- 3 grams fresh orange zest (1 tablespoon)
Orange Pumpkin Filling:
- 520 grams pure pumpkin (2 cups)
- 240 grams heavy cream (1 cup)
- 100 grams light brown sugar (1/2 cup)
- 150 grams eggs (3 large)
- 1 gram fine sea salt (1 pinch)
- 7 grams cornstarch (1 tablespoon)
- 3 grams fresh orange zest (1 tablespoon)
Instructions
Crust:
- Add the graham cracker crumbs, melted butter and fresh orange zest to a small bowl. Stir to combine.
- Transfer the mixture to a 9-inch removable bottom tart pan and press evenly into the bottom and sides of the pan.
Orange Pumpkin Filling:
- Preheat oven to 325 degrees F.
- Add the pure pumpkin, heavy cream, light brown sugar, eggs, fine sea salt, cornstarch, and fresh orange zest to a medium mixing bowl. Whisk or stir until smooth and completely combined.
- Pour the pumpkin filling into the prepared tart crust.
- Bake in preheated oven for 40 minutes.
- Remove from oven and cool completely on wire rack.
- Garnish individual slices with whipped cream, if desired.