Holiday Recipe: Honey Pumpkin Meringue Tart
We are starting a new series on our blog by asking our team members their favorite holiday recipes! The first one comes from a pumpkin tart I made last thanksgiving time that was an absolute hit. So much, that I ended up making the yummy tart a few more times per my family’s request. This is a delicious and easy recipe to try! The recipe is by Peabody from Sweet Recipes.
Ingredients
Brown Butter Graham Cracker Crust:
1 ¾ cups crushed graham cracker crumbs
1/3 cup powdered sugar
7-8 TBSP brown butter
1/8 tsp. saltHoney-Pumpkin Mixture:
2 cups canned pumpkin (make sure it is not pumpkin pie mixture)
3 ounces brown butter
1 TBSP vanilla extract
1 ¼ cups heavy whipping cream
14 ounces (1 can) sweetened condensed milk
1/3 cup honey
5 eggs
dash of salt
Meringue:
5 egg whites, at room temperature
1 ½ cups sugar
Instructions
For the Crust:
In a large bowl add the graham cracker crumbs, powdered sugar, and salt.
Add about 7 TBSP melted butter.
Mix until combined.
If it seems like it needs more butter add the remaining TBSP (mine took the full 8 TBSP).
Pour contents into a tart or pie pan and press to form a shell.
Bake crust for 15 minutes at 325F.
For the Honey Pumpkin Tart:
Using a mixer or food processor mix together the pumpkin, butter, vanilla extract, whipping cream, honey, salt, and condensed milk.
Mix until completely incorporated.
Add eggs one at a time.
Scrape down bowl after each addition.
Pour pumpkin mixture to just before the top of the tart shell.
Bake at 325F for 12 minutes.
Rotate pan.
Bake another 10-12 minutes.
You want it to be set but not brown on top.
Remove from oven and place on a wire rack to cool.
Let tarts cool completely.
You can refrigerate them at this point but don't put the meringue on until you are about to serve.
For the Meringue:
Set a large, perfectly clean metal bowl over a pot of simmering water.
Pour in the egg white and sugar. Heat the egg whites and sugar while whisking constantly until the sugar melts and there are no visible grains in the meringue.
Take a little meringue mixture and rub it between your fingers to make sure all sugar grains have melted.
Remove the meringue from over the simmering water and whip it with a mixer fitted with a whisk attachment on low speed for 5 minutes; increase the speed to high and beat 5 minutes longer, until the meringue is stiff and shiny.
Top tarts with spoonfuls (or pipe) meringue onto the baked tart.
Caramelize with a blow torch and serve immediately.
