Pumpkin Biscoff Tart

 Pumpkin Biscoff Tart

Even less complicated than classic pumpkin pie, this pumpkin biscoff tart belongs in your Fall Dessert desk. Baked in a tart pan for pretty fluted edges, the clicking-in biscoff cookie crust comes together in mins and makes a scrumptious counterpoint to the flawlessly spiced pumpkin filling. crowned with a sprinkle of pecans, this will just be the ultimate holiday dessert for all pumpkin fans.

Pumpkin Biscoff Tart

Quick Recap:

Step01-Baking Crust
Step02-Filling
Step03-Baking tart

Prep Time 20minutes
Cook Time 60-70minutes
Total Time 90 minutes 
Serves 12 serving

Ingredients:

Crust

• 1 package (8.8 oz) biscoff cookies
• 1/8 tsp salt
• 6 Tbsp unsalted butter, melted

Filling

• 1 cup pumpkin puree
• 1/3 cup plain fat-free Greek yogurt
• 2 Tbsp heavy cream
• 1 large egg, lightly beaten
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp cloves

Topping

• Pumpkin seeds
• Pecans 

Instructions:

Step01-Baking Crust:

• Preheat oven to 370℃. Grease a 7`` or 8`` tart pan with soft butter. Set aside.
• In a food processor combine biscoff cookies, salt. Pulse to make crumbs. Add butter & pulse again.
• Transfer crust in the pan. Spread evenly in the pan.
• Bake the crust for 15 minutes. or less. Depending on your crust color. Set baking time as your desirable crust color. Golden brown or lightly golden.
• Cool the crust for 10 minutes on a cooling rack.

Step02-Filling:

• In a large bowl whisk pumpkin puree, heavy cream, yogurt. Now add egg, sugar, salt, spices. Combine until all are incorporated.
•  A silky, smooth filling is ready to bake.

Step03-Baking tart:

• Pour filling batter in the cool crust pan & bake for 40-45 minutes.
• Cool tart for 1 to 1.5 hours & to fridge to chill for hours.
• Serve with dry fruits or whipped cream.

More Dessert Recipes:

Apple Butter Pound Cake

Caramel cheesecake

Easy Peach Cobbler

Chocolate Pecan Fudge Balls

Tips & Tricks:

• Bake the crust for full 15 minutes or less. Depending on your crust color. Set baking time as your desirable crust color. Golden brown or lightly golden.
• Don’t over pulse crust ingredients. Make a crumble crust. 
• Swap biscoff with gingersnap cookies or bourbon.
• Adjust sugar according to pumpkin sweetness.
• Always use room temperature dairy products in any baking item.
• Cool your pumpkin tart fully.

Storage Tips:

• For leftovers store in the fridge for 1-2days.
• I don’t recommend freezing Pumpkin Biscoff Tart. To make ahead of time prepare crust without butter store in an airtight jar. It will last for 2-3 months.
• Prepare tart filling & store in the fridge for up to 1month. Before serving make Pumpkin Biscoff Tart according to my recipe.

Nutrition:

• Calories: 377kcal 
• Carbohydrates: 32g 
• Protein: 5g 
• Fat: 26g 
• Saturated Fat: 14g 
• Cholesterol: 91mg 
•  Sodium: 239mg 
• Potassium: 198mg 
•  Sugar: 19g 
• Vitamin A: 3165IU 
•  Vitamin C: 0.7mg 
• Calcium: 89mg 
•  Iron: 1.8mg

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