Marbled Pumpkin Ginger Tart

Marbled Pumpkin Ginger Tart


  • CRUST:

  • 4 ounces (115g) ginger cookies

  • 3 ounces (85g) graham crackers (about 5-1/2 sheets)

  • 4 tablespoons melted butter


  • 4 ounces (115g) cream cheese, softened

  • 3 tablespoons (40g) granulated sugar

  • 1 large egg yolk


  • 1 large egg

  • 1 large egg white

  • 1-1/4 cups (300g) pumpkin puree

  • ¼ cup (50g) granulated sugar

  • ¼ cup (50g) brown sugar

  • ½ teaspoon salt

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon ginger

  • ¼ teaspoon ground cloves

  • 1 cup heavy cream


  1. Preheat oven to 425 degrees. To make the crust, finely grind the ginger cookies and graham crackers in a food processor. Add the melted butter and process until the cookie mixture is moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place pan on a rimmed baking sheet.

  2. For the cheesecake batter: mix together the ingredients in a small bowl until smooth.

  3. For the pumpkin batter: beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger and cloves. Gradually whisk in the cream.

  4. To assemble the tart: pour the pumpkin batter into the crust. Dollop the cheesecake batter over the pumpkin batter, then marble the two together with a knife. Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 minutes or until a knife inserted in the center comes out clean.

  5. Cool the tart on a rack and then refrigerate. Can be made a day ahead.

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