Pumpkin Orange Swirl Tart

Pumpkin Orange Swirl Tart
Oh my, my, this tastes like heaven!!

Serves: 8-12

  • 6 whole ginger snaps, broken into quarters (about ½ cup)
  • —–TART—–
  • 8 ounce cream cheese, softened
  • 1 large egg yolk
  • ¾ cup turbinado sugar
  • 1 tbsp whipping cream
  • 2 eggs
  • 1 cup solid pack (canned) pumpkin
  • ½ tsp orange extract
  • 1 cup unbleached all-purpose flour
  • ½ tsp cinnamon
  • 3 tbsp brown sugar
  • ½ tsp table salt
  • ¼ tsp allspice
  • ½ cup unsalted butter, cold, cut into ½ inch dice
  • ¼ tsp ground clove
  • 1 tsp orange zest

  1. Remove from oven, and, while still hot, smooth out crust with back of a tablespoon let cool completely.
  2. —–TART—–
  3. Beat cream cheese and sugar in large mixing bowl until smooth.
  4. Remove ½ cup of cream cheese mixture to smaller bowl. Pour into crust.
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Stir orange zest into reserved cream cheese batter and pour over pumpkin batter in crust. Swirl gently with spoon.
  8. Bake for 40-50 minutes until knife inserted in center comes out clean. Cool on wire rack. Chill until firm.
  9. Put all ingredients in food processor and pulse until mixture is a coarse meal or resembles small peas.
  10. Preheat oven to 400˚F.
  11. Pour into a 9½” tart pan with removable bottom.
  12. Evenly press mixture along bottom of pan and up sides, work to make crust as even as possible.
  13. Put pan in freezer for 10 minutes and then bake for 10-15 min until edges are slightly brown.
  14. Preheat oven to 350˚F.